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Abstract Films prepared from fish gelatin molecularly modified via covalent attachment with oxidized linoleic acid (OLA) so called “modified gelatin (MG)” and those added with OLA (G + OLA) at various levels… Click to show full abstract
Abstract Films prepared from fish gelatin molecularly modified via covalent attachment with oxidized linoleic acid (OLA) so called “modified gelatin (MG)” and those added with OLA (G + OLA) at various levels (10–50%, w/w, of protein) were characterized, in comparison to control film (without modification or addition with OLA). Films from MG and G + OLA had lower elastic modulus (EM), tensile strength (TS) and water-vapor permeability (WVP) but higher elongation at break (EAB) and yellowness (b*-value), as compared to control film (p
Journal Title: Food Hydrocolloids
Year Published: 2019
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