Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation

Cheng S. H., . and N. M. Sarbon, . Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation. pp. 1094-1104. ISSN 2231-7546

The aim of the present work was to develop chicken skin gelatin films incorporated with different concentrations of rice starch prepared by casting techniques. Six film-forming solutions were prepared separately with different blend ratios of chicken skin gelatin to rice starch: A (0/100) B (5/100) C (10/100) D (15/100) E (20/100) and F (25/100). The rheological properties of the film-forming solutions (FFS) were determined using frequency sweep. The mechanical and physical properties of the respective films were also evaluated. With the increase in rice starch concentration the storage (G) modulus of FFS increased dramatically with loss (G�) modulus as the oscillatory frequency rising to contribute to gel behaviour (G G�). As rice starch concentration increased the chicken skin gelatin films also demonstrated higher tensile strength elongation at break and water vapour permeability but reduced the solubility of gelatin films in water. Additionally elevation in melting point values indicated that the thermal stability of the composite films was enhanced with the increment of rice starch concentration. Film F (with 25 rice starch) yielded the optimal film formulation as it had the highest tensile strength and a high elongation at break value. Thus film F shows the best potential as a film for food packaging.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(06)%202020/DONE%2...

Abstract

The aim of the present work was to develop chicken skin gelatin films incorporated with different concentrations of rice starch prepared by casting techniques. Six film-forming solutions were prepared separately with different blend ratios of chicken skin gelatin to rice starch: A (0/100) B (5/100) C (10/100) D (15/100) E (20/100) and F (25/100). The rheological properties of the film-forming solutions (FFS) were determined using frequency sweep. The mechanical and physical properties of the respective films were also evaluated. With the increase in rice starch concentration the storage (G) modulus of FFS increased dramatically with loss (G�) modulus as the oscillatory frequency rising to contribute to gel behaviour (G G�). As rice starch concentration increased the chicken skin gelatin films also demonstrated higher tensile strength elongation at break and water vapour permeability but reduced the solubility of gelatin films in water. Additionally elevation in melting point values indicated that the thermal stability of the composite films was enhanced with the increment of rice starch concentration. Film F (with 25 rice starch) yielded the optimal film formulation as it had the highest tensile strength and a high elongation at break value. Thus film F shows the best potential as a film for food packaging.

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Item Type:	Article
AGROVOC Term:	Film (packaging)
AGROVOC Term:	Biofilms (packaging)
AGROVOC Term:	Gelatin
AGROVOC Term:	Callus (animal skin)
AGROVOC Term:	Production
AGROVOC Term:	Starch
AGROVOC Term:	Rice
AGROVOC Term:	Mechanical properties
AGROVOC Term:	Physical properties
AGROVOC Term:	Tensile strength
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9451

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