PRODUCTION AND EVALUATION EDIBLE FILMS PRODUCTION OF GELATIN EXTRACTED FROM COMMON CARP (CIPPRINUS CARPIO) SCALES IN DIFFERENT PH CONDITIONS

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KAZEMI M.; OJAGH S.M.; SHABANPOUR B.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:67 Page(s): 179-189

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Title

PRODUCTION AND EVALUATION EDIBLE FILMS PRODUCTION OF GELATIN EXTRACTED FROM COMMON CARP (CIPPRINUS CARPIO) SCALES IN DIFFERENT PH CONDITIONS

Author(s)

KAZEMI M. | OJAGH S.M. | SHABANPOUR B. | Issue Writer Certificate

Keywords

GELATIN EXTRACTIONQ1

EDIBLE FILMQ2

COMMON CARP SCALESQ1

TRIPLE HELIX STRUCTUREQ1

Abstract

In this study, gelatin extracted in different conditions of pH of COMMON CARP SCALES and were used to produce the film. To evaluate the effect of pH extracted gelatin on the properties of films produced, properties of mechanical, optical and FTIR film production were investigated. The highest tensile strength was seen in the film with pH 5. The highest elasticity was seen at pH 7. Solubility and swelling of films produced at pH 5 had the lowest rates which suggesting it was better resistance to water compared with other films. But the most appropriate film in terms of water vapor permeability was observed at neutral pH. Optical properties and transparency films generally were favorable conditions, and did not show statistically difference. The results of infrared spectroscopy confirm that the more content the triple helix in film production at acidic pH mildly (5) improve its mechanical properties compared to other films. In general it can be said that among of all the films, film production from pH 5, in terms of mechanical properties and resistance to water were better than the films in other pH, and somewhat are comparable with the films production of gelatin derived from mammals.

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APA: Copy

KAZEMI, M., OJAGH, S.M., & SHABANPOUR, B.. (2017). PRODUCTION AND EVALUATION EDIBLE FILMS PRODUCTION OF GELATIN EXTRACTED FROM COMMON CARP (CIPPRINUS CARPIO) SCALES IN DIFFERENT PH CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(67), 179-189. SID. https://sid.ir/paper/71639/en

Vancouver: Copy

KAZEMI M., OJAGH S.M., SHABANPOUR B.. PRODUCTION AND EVALUATION EDIBLE FILMS PRODUCTION OF GELATIN EXTRACTED FROM COMMON CARP (CIPPRINUS CARPIO) SCALES IN DIFFERENT PH CONDITIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(67):179-189. Available from: https://sid.ir/paper/71639/en

IEEE: Copy

M. KAZEMI, S.M. OJAGH, and B. SHABANPOUR, “PRODUCTION AND EVALUATION EDIBLE FILMS PRODUCTION OF GELATIN EXTRACTED FROM COMMON CARP (CIPPRINUS CARPIO) SCALES IN DIFFERENT PH CONDITIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 67, pp. 179–189, 2017, [Online]. Available: https://sid.ir/paper/71639/en

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