Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying

Samira S., . and Thuan-Chew Tan T. C., . and Azhar M. E., . Effect of ribose-induced Maillard reaction on physical and mechanical properties of bovine gelatin films prepared by oven drying. pp. 269-276. ISSN 22317546

The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20 (R20) 40 ribose (R40) or 40 sucrose (S40) (weight is based on gelatin dry weight) followed by heating (90C 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF R20 R40 S40 while elongation at break was in the order; R40 S40 R20 CF. Water solubility and swelling percentages of the films were in the order; CF S40 R20 R40 indicating the occurrence of insoluble Maillard complexes� within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 350 nm whilst S40 and CF showed maximum absorbance at 200 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/38%20IFRJ%...

Abstract

The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20 (R20) 40 ribose (R40) or 40 sucrose (S40) (weight is based on gelatin dry weight) followed by heating (90C 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF R20 R40 S40 while elongation at break was in the order; R40 S40 R20 CF. Water solubility and swelling percentages of the films were in the order; CF S40 R20 R40 indicating the occurrence of insoluble Maillard complexes� within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 350 nm whilst S40 and CF showed maximum absorbance at 200 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.

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Item Type:	Article
AGROVOC Term:	Ribose
AGROVOC Term:	Maillard reaction
AGROVOC Term:	Physical properties
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Gelatin
AGROVOC Term:	Uv light
AGROVOC Term:	Water vapour
AGROVOC Term:	Stirring
AGROVOC Term:	Solubility
AGROVOC Term:	Thickness
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21283

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