As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique advantages over carbohydrate-based gelling agents.

Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. It was concluded that G-Cs films prepared by gamma irradiation have improved their mechanical properties than the gelatin itself. FTIR spectral analysis showed that gelatin and chitosan formed a crosslinked network. At optimum conditions ( 30 kGy and 75% Cs), the gel fraction, tensile strength, and elongation at break were higher leading to a stronger composite films as compared to the gelatin film. Chemical changes of the films were measured by FT-IR, gel fractions were determined by gravimetry, and mechanical properties were determined by tensile strength and elongation at break using universal testing machine. In this study, gelatin solution was mixed with chitosan solution in various ratios (G/Cs: 100/0, 75/25, 50/50, 25/75, 0/100), casted at room temperature to make composite films, then tested for the effectiveness of various gamma irradiation doses (10-40 kGy) for crosslinking of the two polymers. Chitosan (Cs) is a biodegradable polymer, which has biocompatibility and antibacterial properties. Gelatin (G) is prone to degrade or dissolve in water at room temperature, therefore to enhance its lifetime, it has to be modified with other compound such as chitosan. Nowadays, attention has increased concerning the application of gelatin.The aim of this research was to improve the mechanical properties of gelatin produced from fish scales, which concurrently could increase the usefulness of fish scales. Gelatin is an important component of fish scales. International Nuclear Information System (INIS)Įrizal Perkasa, D.P. These levels are generally assumed to be safe for fish-allergic individuals.Synthesis of fish scales gelatin-chitosan crosslinked films by gamma irradiation techniques From the other 22 lots, the one with the highest concentration contained 0.15 µg g(-1) of parvalbumin. From 95 commercial lots of fish gelatin it is shown that 73 are below 0.02 µg g(-1) parvalbumin. Washing of the skins, a common industrial procedure during the manufacturing of fish gelatin, reduced the level of parvalbumin about 1000-fold to 0.5 µg g(-1), or 0.5 ppm. The data show that the parvalbumin content in cod muscle tissue is 6.25 mg g(-1), while the skins contained considerably less, 0.4 mg g(-1). Fish gelatin, wine and beer, matrices for the potential use of this ELISA, did not cause disturbance of the assay performance. The ELISA was sufficiently sensitive (LLOQ = 0.8 ng ml(-1) in extracts, corresponding to 0.02 µg of parvalbumin per g of tissue), and did not cross-react with common food constituents. The ELISA was applied to measure parvalbumin in cod skin, the starting material for fish gelatin made from deep sea, wild fish. The antibodies were tested for specificity and an enzyme-linked immunosorbent assay (ELISA) was developed using these antibodies. The major allergen parvalbumin was purified from cod muscle tissues, and polyclonal antibodies were raised towards it.

Norland fish gelatin