NDLI: Structural Relaxation of Salmon Gelatin Films in the Glassy State

Content Provider	Springer Nature Link
Author	Enrione, Javier I. Sáez, Carlos López, Daniel Skurtys, Olivier Acevedo, Cristian Osorio, Fernando MacNaughtan, William Hill, Sandra
Copyright Year	2011
Abstract	Mechanical relaxation of glassy carbohydrates has been reported extensively in the literature; however, little work is available on protein-based systems. This study deals with the structural relaxation of salmon (Salmo salar) gelatin in the glassy state. Skin gelatin was obtained by an acid–alkaline extraction method. Molecular weight (M $_{w}$) was determined by capillary viscometry. Films prepared by casting (7% w/v) were equilibrated to a moisture content of ~18.4% (db). The glass transition temperature (T $_{g}$) and enthalpic relaxation were determined by differential scanning calorimetry (DSC). Mechanical properties were assessed using a texture analyzer at constant temperature and moisture content. DSC showed a T $_{g}$ ~34°C, and the selected storage temperature (T $_{a}$ ) was 29°C (T $_{g}$ − T $_{a}$ = 5°C). The films were aged for 0, 4, 8, 16, and 40 h. Viscometry produced values of M $_{w}$ ~90.2 kDa. The stress relaxation was modeled by the Kohlrausch–Wlliams–Watts (KWW) equation, reporting an increase in relaxation time (τ $_{0}$) as the ageing time increased (τ $_{0}$ ~6.41E + 03 s for 0 h; τ $_{0}$ ~9.01E + 05 s for 40 h). β parameter was smaller for the aged films, indicating a spread of relaxation times. The derivative of KWW equation (dφ/dt) indicated a more rapid relaxation in a fresh sample compared with aged films. DSC showed an excess in enthalpy (ΔH) on the aged samples due to the non-equilibrium state of the matrix. ΔH increased with ageing time with values of ΔH ~2.42 J/g for the films aged for 40 h. This work demonstrated molecular relaxation process of gelatin in the glassy state, which must be taken into account if this material is used as a structure forming matrix.
Starting Page	2446
Ending Page	2453
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-06-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Salmon gelatin T $_{g}$ Mechanical relaxation Enthalpic relaxation Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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