اصلاح ژلاتین ماهی سردآبی به کمک اسید فرولیک : متن انگلیسی

استفاده حداکثری از ظرفیت های موجود در تولیدات غذایی ،امری بسیار حیاتی و ضروری برای هر جامعه ای میباشد و این امر لزوم تربیت کارشناسان نخبه در صنایع غذایی را بیان مینماید. گرایش علوم و صنایع غذایی از مهمترین شاخه های فنی مهندسی میباشد که اتفاقا علاقه مندان بسیاری در کشورمان دارد . دیجی لود با معرفی پایان نامه های بسیار جدیدی از رشته مهندسی صنایع غذایی در مقطع کارشناسی ارشد در خدمت کاربران گرامی خود می باشد. پایان نامه حاضر با عنوان ” اصلاح ژلاتین ماهی سردآبی به کمک اسید فرولیک ” با فرمت WORD (قابل ویرایش) بصورت متن انگلیسی  به حضور شما عزیزان معرفی میگردد.

چکیده تحقیق اصلاح ژلاتین ماهی سردآبی به کمک اسید فرولیک

در این مطالعه ژلاتین ماهی سرد آبی  به دو صورت توسط اسیدفرولیک وترکیب اسیدفرولیک وقند ریبوز اصلاح گردید. فیلم های کنترل و ژلاتین ماهی سرد آبی اصلاح شده با اضافه نمودن 1، 3، 5 % فروليک اسید به ژلاتین ماهی سردابی ودر فرمول دیگربا افزودن ریبوز به ترکیبات قبلی تهیه گردید. خواص مکانیکی، فیزیکوشیمیایی،  با استفاده از روش ASTM اندازی گیری شد.  FTIR و طیف UV مرئی به دلیل پیدا کردن تداخل شیمیایی و اثرات اتصالات عرضی فرولیک اسید اسکن شد. مشاهدات نشان داد که اصلاح ژلاتین ماهی سرد آبی با فرولیک اسید وتواما با اسید فرولیک وقند ریبوزمی تواند بر روی خواص عملکردی فیلم تاثیربگذارد اما اضافه نمودن ریبوز می تواند خواص مکانیکی را بیشتربهبود دهد کاهش نفوذ اکسیژن و بخار آب وتاثیربر روی ظرفیت جذب آب و حلالیت در فیلم ژلاتین ماهی سرد آبی مشاهده شد. بررسی FTIR نشان داد که یک پیک جدید در 2800-2900 ظاهر شده که نشان دهنده آن است که اتصالات عرضی اتفاق افتاده است. طیف UV مرئی نشان داد که تفاوتی بین فیلم ژلاتین ماهی سرد آبی اصلاح شده با فیلم کنترل در خواص جذب و عبور در uv (nm 200-400) وجود دارد. نتایج به دست آمده نشان داد که ژلاتین ماهی سرد آبی اصلاح شده در هردو فرمول را می توان به عنوان هیدروژل در کشاورزی، مواد غذایی و صنایع دارویی استفاده نمود.

Abstract

In this study cold water fish gelatin (CWFG) was modified by ferulic acid (FA) Films based on native and modified CWFG were prepared by addition of 1, 3, and 5% ferulic acid to CWFG (w/w). Also CWFG modified with same FA concentration and 5% ribose as comparison.   Mechanical, physicochemical, and barrier properties of films were measured by ASTM methods. FTIR and UV-Visible spectra due to finding chemical interaction and cross-linking effects of FA were scanned. The results showed that cross-linking of CWFG by both formulation can affects on functional properties, but FA & Ribose sugar had more effect.They can improve mechanical properties and also decreased permeation of oxygen and water vapour from CWFG films. FTIR investigations showed that a new peak was appeared on 2800-2900 cm^-1, that proved crosslinking happened. UV-Visible spectra were showed that modified CWFG films have different transmission and absorption in UV (200-400nm) properties from native films. Modification of CWFG cause improve water absorption capacity and water solubility of the films. The results revealed that modified CWFG can be used as a hydrogel in agriculture, food, and pharmaceutical industries.

Table of contents. 5

List of Figures. 10

List of Tables. 12

Abstract. 13

Chapter 1: Introduction.. 15

1.1. Background. 16

1.2. Overall view.. 17

1.2.1. Protein. 17

1.2.2. What is gelatin?. 18

1.2.3. Benefits of cold water fish gelatin: 18

1.3 Gelatin modification. 20

1.3.1 Differences of fish gelatin with others gelatin: 20

1.4. Research questions and Research objectives. 22

1.4.1. Research questions: 22

1.4.2. Research objectives: 22

1.5. Research limitations. 22

1.6. Flowchart of research. 23

Chapter 2. Literature Review.. 24

2.1. Definition of edible films and coatings. 25

2.2. History. 25

2.3. Ideal edible film should have the following characteristics. 26

2.4. Possible Components of Edible Films. 27

2.4.1. Fat 27

2.4.2. Polysaccharides. 28

2.4.3. Protein. 28

2.5. Composition of protein film.. 29

2.5.1. Solvents. 30

2.5.2. Plasticizers. 30

2.6. Gelatin as a base for the preparation of protein films. 32

2.6.1. Gelatin. 32

2.6.2. Fish gelatin. 33

2.6.3. Characteristics of fish gelatin. 34

2.7. Methods to modify gelatin. 35

2.7.1. Methods modify of edible protein. 35

2.7.2. What is modification?. 35

2.7.2.1. Modification of edible protein films by chemical method. 36

2.7.2.2. What is crosslinking?. 36

2.7.2.3. Modification of edible protein films by combination with hydrophobic materials. 37

2.7.2.4. Modification of edible protein films by irradiation. 37

2.8. Component that used in this study. 39

2.8.1. Ferulic acid. 39

2.8.2. Ribose. 41

2.9. Related literature. 42

2.10. Biopolymer films characterization. 45

2.10.1. Mechanical properties. 45

2.10.1.1 Elongation. 47

2.10.1.2 Tensile Stress. 47

2.10.2. WVP. 47

2.10.3. Oxygen permeability (OP) 49

2.10.4. FTIR investigation for chemical interaction. 49

2.10.5. Color measurement 49

2.10.6. Thickness of film.. 50

2.10.7. Barrier Properties. 50

2.10.8. Solubility. 50

2.11. The results of recent studies. 51

Chapter 3: Materials and Methods. 53

3.1 Materials. 54

3.2 Film Preparation. 54

3.3 Thickness of film.. 55

3.4 Mechanical properties. 55

3.5. Color measurement. 57

3.6 Water vapor permeability (WVP) 57

3.7 FTIR investigation for chemical interaction. 58

3.8 Solubility of films. 59

3.9. UV-visible (UV-vis) 59

3.10. Oxygen permeability (OP) 60

3.11 Statistical analysis. 60

Chapter 4: Results and Discussion.. 61

4.1. Thickness. 62

4.1.1. Gelatin film and ferulic acid and ribose. 62

4.1.2. Gelatin film and ferulic acid. 63

4.2. Film thickness measurement. 63

4.3. Water vapor permeability. 64

4.3.1. Gelatin film and ferulic acid and ribose sugar 64

4.3.2. Gelatin and ferulic acid. 66

4.4. Solubility in water. 67

4.4.1. Ferulic acid and ribose in gelatin film.. 68

4.4.2. Ferulic acid in gelatin film.. 69

4.5. Water Absorption Capacity. 71

4.5.1. Edible cold water fish gelatin film cross-linked with ferulic acid and ribose sugar 71

4.5.2. Edible cold water fish gelatin film cross-linked just with ferulic acid. 73

4.6. Colorimetric value. 74

4.6.1. Cold water fish gelatin film color cross-linked with ferulic acid and ribose sugar 75

4.6.2. Cold water fish gelatin film color cross-linked with ferulic acid. 76

4.6.3 Percentage of visible light to pass through the colorimetric. 78

4.6.3.1. Transmittance fish gelatin film color cross-linked with ferulic acid and ribose sugar 78

4.6.3.2 Absorbance of fish gelatin film color cross-linked with ferulic acid and ribose sugar 79

4.6.3.3. Transmittance of fish gelatin film color cross-linked with ferulic acid and ribose sugar 79

4.6.3.4. Absorbance fish gelatin film color cross-linked with ferulic acid and ribose sugar 80

4.7. Oxygen permeability. 81

4.7.1. Oxygen permeability of fish gelatin film with ferulic acid and ribose sugar 82

4.7.2. Oxygen permeability of fish gelatin film with ferulic acid without ribose sugar 83

4.8. Fourier Transform Infrared (FTIR) 84

4.9. UV absorption and transmission. 87

4.10. Mechanical properties of films. 89

Chapter 5: Conclusion and Suggestions. 95

5.1. Conclusion. 96

5.2. Suggestions. 96

References. 97

List of Figures

Figure 1: The effect of addition ferulic acid and ribose sugar on water vapor permeability of cold water fish gelatin film

65  Figure2: The effect of adding ferulic acid and on water vapor permeability of cold water fish gelatin film                                                                                                                                    66

Figure 3: The effect of adding ferulic acid and ribose sugar on solubility of cold water fish gelatin film                                                                                                                                     69

Figure 4: The effect of adding ferulic acid on solubility of cold water fish                                 70

Figure 5: The effect of adding ferulic acid and ribose sugar on WAC of cold water fish           72

Figure 6: The effect of adding ferulic acid and  on WAC of cold water fish                              74

Figure 7: Transmittance fish gelatin film color cross-linked with ferulic acid and ribose sugar78

Figure 8: Abosorbance fish gelatin film color cross-linked with ferulic acid and ribose sugar  79

Figure 9 Transmittance fish gelatin film color cross-linked with ferulic acid                             80

Figure 10: Abosorbance fish gelatin film color cross-linked with ferulic acid                            81

Figure 11: The effect of adding ferulic acid and ribose sugar on O.P of cold water fish gelatin film                                                                                                                                                                                82

Figure 12: The effect of adding ferulic acid on O.P of cold water fish gelatin film

83 Figure 13: FTIR spectra of ferulic acid and ribose sugar in gelatin film.                                     85

Figure 14: FTIR spectra of ferulic acid in gelatin film                                                                 86

Figure 15: Diagram of absorption ferulic acid and ribose sugar in cold water fish gelatin based    87

Figure 16: Diagram of transition ferulic acid and ribose sugar in cold water fish gelatin based 88

Figure 17: Diagram of absorption ferulic acid without ribose sugar in cold water fish gelatin based                                                                                                                                                                             88

Figure 18: Diagram of tranision ferulic acid without ribose sugar in cold water fish gelatin based

89

Figure 19: Percent tensile strength diagram different concentrations of ferulic acid and ribose sugar in cold water fish gelatin film.                                                                                            92 Figure 20: Percent tensile strength diagram different concentrations of ferulic acid  in cold water fish gelatin film.                                                                                                                          92

Figure 21: Percent elongation diagram different concentrations of ferulic acid and ribose sugar in cold water fish gelatin film                                                                                                                        93  Figure 22: Percent elongation diagram different concentrations of ferulic acid in cold water fish gelatin film.                                                                                                                                             93

Figure 23: Percent young’s mudulus diagram different concentrations of ferulic acid and ribose sugar in cold water fish gelatin film.                                                                                                           94

Figure 24: Percent young’s mudulus diagram different concentrations of ferulic acid in cold water fish gelatin film.                                                                                                                  94

List of Tables

Table 1: Effect of ferulic acid and the sugar ribose on surface and color

of cold water fish gelatin film.                                                                                        62

Table 2: Effect of ferulic acid on surface and color of cold water fish gelatin film        63

Table 3: Water vapor permeability data for fish gelatin film and ferulic

Acid and ribose sugar with different concentration                                                        63

Table 4: Water vapor permeability data for fish gelatin film and ferulic Acid with different concentration                                                                                                     67

Table 5: Result of solubility fish gelatin with adding ferulic acid and ribose sugar for cross-linking                                                                                                                     68

Table 6: Result of wac in fish gelatin with adding ferulic acid and for cross-linking     70                                                                                                                                                 

Table 7: Result of WAC in fish gelatin with adding ferulic acid and ribose sugar for cross-linking                                                                                                                     72

Table 8:  Result of WAC in fish gelatin with adding ferulic acid for cross-linking       73

Table 9 :Colorimeter result of ribose sugar and ferulic acid with cold water fish

gelatin-based film                                                                                                            76

Table10: Colorimeter result of ferulic acid with cold water fish gelatin-based film      77

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