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|Type:||Artigo de periódico|
|Title:||Effect Of Thermal And Enzymatic Treatment On The Properties Of Gelatin Films [efeito Do Tratamento Térmico E Enzimático Nas Propriedades De Filmes De Gelatina]|
|Author:||De Carvalho R.A.|
|Abstract:||The activity of transglutaminase (one crosslinking enzyme) can be affected by the temperature of reaction. Gelatin matrix gel formation depends on the balance between polymer-polymer interactions and a polymer-solvent solution. This balance also depends on the amount and type of thermal treatment to the gelatin solution. The aim of this work is to evaluate the effect of the temperature on the crosslinking reaction using transglutaminase. Mechanical properties, water vapor permeability, water solubility and color/opacity of the films were evaluated. Viscosity of the solutions was also evaluated. Native film (FN), enzymatically modified film (FME) and thermal treated film (FC) were produced. According to the results, the temperature which was used did not significantly change the mechanical properties and the solubility of the films produced using different treatments. Enzymatically modified films at 50°C showed the lowest water vapor permeability compared to the other temperatures and treatments (FN e FC). Thermal treatment also caused a reduction in the water vapor permeability.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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