明胶
化学
等离子体
食品科学
化学工程
生物化学
物理
量子力学
工程类
作者
Ifra Parvez,Yogesh Gat,R. F. Chavan,Uday S. Annapure
标识
DOI:10.1016/j.foodhyd.2024.110569
摘要
The present investigation was carried out to evaluate the impact of cold plasma at various power levels (170, 200, and 230V) and for different times (5, 10, and 15 min) on gelatin extracted from buffalo bone to ascertain the difference in physicochemical and functional parameters of untreated and cold plasma treated gelatin. An increase in porosity and angle of repose, and decrease in flow characteristics were observed. The etching phenomenon of cold plasma enhanced surface area, and hence increased viscosity. An increase in the elastic behaviour of gelatin was detected from G' (Storage Modulus) and G" (Loss Modulus). The relative crystallinity dropped to 39.45% in the control sample and 36.9% in the treated samples on XRD as an effect of active plasma species. FTIR revealed minor differences in peak intensity, without a new chemical group. Gelatin's microstructure and surface topography were revealed via SEM investigation. The DSC analysis demonstrated an increase in glass transition (Tg) temperature of gelatin molecules due to alteration in chain dynamics and intermolecular interactions. Moreover, gelatin films prepared from cold plasma treated gelatin showed significant improvement in their tensile strength and mechanical properties suitable for development of packaging films.
科研通智能强力驱动
Strongly Powered by AbleSci AI