Development of edible film from horse mackerel scale gelatin
| Project/Area Number |
25450302
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Aquatic life science
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| Research Institution | Tokyo University of Marine Science and Technology |
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Principal Investigator |
Kazufumi Osako 東京海洋大学, その他部局等, 准教授 (00452045)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | ゼラチン / コラーゲン / 魚鱗 |
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| Outline of Final Research Achievements |
The method to produce the high-physical property of edible film from horse mackerel scale gelatin was developed. The gelatin solutions with different extraction temperature and extraction time were added glycerol (called film forming solution) and prepared to edible film under the fixed-drying condition, and their physical properties were compared to each other. The gelatin extraction condition of 70C for 1hr provided the highest extraction yield, and the film prepared from the gelatin by this condition showed the highest tensile strength and highest elongation at break. The dried temperature of film forming solution also affected the physical property of resultant film that higher physical property could be observed when dried lower temperature than higher temperature. The result of FT-IR spectra showed that the amount of alpha helix has the closed relationship with physical property of the film.
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Report
(4 results)
Research Products
(5 results)
