Physical and physicochemical properties of gelatin gels cross-linked by coffee phenolics
2010
Tharittri Pornpitchaya(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Program in Biotechnology) E-mail:[email protected] | Pitt Supaphol(Chulalongkorn University, Bangkok (Thailand). Technological Center for Electrospun Fibers and the Petroleum and Petrochemical College) | Jirarat Tattiyakul(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology)
Polyphenols, natural plant metabolites, are known to react under oxidizing conditions with side chain amino groups of peptides producing complexes with modified properties. In this study, the total phenolics content, expressed in term of gallic acid equivalent (GAE), of crude extract from several local grown phenolic- rich plants, light roast coffee, butterfly pea, pomegranate, ginger, black plum, shallot, red dragon fruit and tomato, was determined. The highest phenolics- containing crude aqueous extract, which was coffee solution was used in cross- linking of gelatin. The effect of crosslinking degree on gelling properties of gelatin solutions and physical properties of gelatin gels were studied. Cross-linking at 0.8:1 polyphenol: free amino ratio in molar ratio caused the viscosity of 6.67 percent gelatin solution to decrease and fewer free amino groups. However, gelatin cross-linking does not affect gelling and melting temperatures.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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