Prepration and evaluation of bovine gelatin film by ribose-indused maillard reaction
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Date
2014
Authors
Sheibani, Samira
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Abstract
Occurrence of Maillard reaction within protein films could lead to an improvement in their
physical and mechanical properties. Through many attempts which have been made in this
matter, knowledge of effect of Maillard reaction in cross-linking of protein in structural protein
is limited.This thesis describes an attempt to enhance physical properties of bovine gelatine
films by using the ribose-induced Maillard reaction within gelatin films.
In the first phase of the study bovine gelatine films were prepared using hot film-forming
solutions (8 g/100 ml) containing glycerol and sorbitol (1:2). These solutions were mixed with
20% ribose (R20), 40% ribose (R40) and 40% sucrose (S40) (weight % is based on gelatine
dry weight) followed by heating (90 C, 2 h) and then oven drying (50 C,15 h) to produce
dried gelatine films. All films were transparent with smooth surfaces with a thickness between
0.16 to 0.21 mm.Compare to others R20 and R40 were darker in colour, brownish as
compared to clear colour for both S40 and CF (native gelatine film). Zero transmission at
UV range (200 - 400 nm) was recorded for both R20 and R40, indicating the ability of these
gelatine films to absorb UV light.Higher tensile propertiesthrough texture analyzer (TA) were
observed in R20 and R40 compare to S40 due to formation of additional covalent bond in the
network structure.R20 and R40 also showed higher heat resistance through thermo gravimetric
analyzer (TGA) indicated higher degradation temperature in cross-linked films.Water vapor
permeability, oxygen permeability, swelling and solubility of gelatin films also improved due
to hydrophobicity and denser network structure, by addition of ribose in gelatin film.Fourier
transform infrared (FTIR) also used to characterization of the gelatin films. Different in functional
group frequencies and change in entire bonds wavelength indicating different in structure
of cross-lined and non-cross-linked gelatin films. The microscopic studies by Scanning electron
microscopy, revealed that gelatin film containing ribose lost rough and brittle apparent
with some uniformly distributed irregular particle due to formation different network structure
during Maillard reaction.
In the second phase of study, all gelatin films (S40, R20 and R40) were tested for potential
protective effects of fish oil oxidation during storage by having the high omega-3 fish oil
covered with the films. Lower formation of peroxide value (PV) as primary oxidation rate
and thiobarbituric substance (TBARS) acid as secondary in fish oils covered by R20 (R2-O)
and R40 (R4-O) were observed compare to fish oil covered by S40 (S4-O) and CF (CF-O).
Result indicated high oxidative stability of the oil covered with ribose films compared with
those covered by sucrose and control films during storage. This protection may attribute due to
higher barrier properties of R20 and R40 films, oxygen permeability, water transmission and
light penetration properties of the films and release of anti-oxidative Maillard reaction products
during heating and storage.
In conclusion, ribose could be used via the Maillard reaction within bovine gelatin films as
a means of enhancing their physical and mechanical properties. This enhancement was likely
resulted of"Millard cross-linking" during heating of film- forming solution and film formation
during oven drying. These films have potential application for protection of fish oil from oxidation
and improving shelf life during storage. This cross-linking treatment may find useful
applications in food and pharmaceutical products.