Assessment of gelatin-chitosan interactions in films by a chemometrics approach

Simple item page
dc.coverageDOI: 10.1080/19476337.2014.944570
dc.creatorAcevedo, Cristian A.
dc.creatorDiáz-Calderón, Paulo
dc.creatorLópez, Daniel
dc.creatorEnrione, Javier
dc.date2015
dc.date.accessioned2025-11-18T19:47:21Z
dc.date.available2025-11-18T19:47:21Z
dc.description<p>Information looking at the interaction mechanism of chitosan-gelatin is scarce. The objective of this work was to analyze the interactions between chitosan and bovine (BG) and salmon gelatins using a chemometrics approach based on the multivariate statistical analysis, partial least square regression (PLSR), with data collected from amino acid profiling and differential scanning calorimetry.Gelatins showed differences in imino acid profile (higher amount of proline and hydroxyproline in BG). Chitosan modified the microstructure of films as indicated by variations in glass transition temperature (T<sub>g</sub>), heat capacity (Cp), melting temperature (T<sub>m</sub>), and enthalpy (H), in partially crystalline and amorphous films due to the effect of chitosan on gelatin chain renaturation and moisture content. PLSR showed that thermal properties of gelatin-chitosan films were affected by presence of amino acids Cysteine, Tyrosine, Valine, Arginine, Hydroxyproline, and Glycine, which would modify the orientation of side chains of polymer, while charged amino acids would encourage gelatin renaturation rather than gelatin-chitosan interaction.</p>eng
dc.descriptionInformation looking at the interaction mechanism of chitosan-gelatin is scarce. The objective of this work was to analyze the interactions between chitosan and bovine (BG) and salmon gelatins using a chemometrics approach based on the multivariate statistical analysis, partial least square regression (PLSR), with data collected from amino acid profiling and differential scanning calorimetry.Gelatins showed differences in imino acid profile (higher amount of proline and hydroxyproline in BG). Chitosan modified the microstructure of films as indicated by variations in glass transition temperature (Tg), heat capacity (Cp), melting temperature (Tm), and enthalpy (H), in partially crystalline and amorphous films due to the effect of chitosan on gelatin chain renaturation and moisture content. PLSR showed that thermal properties of gelatin-chitosan films were affected by presence of amino acids Cysteine, Tyrosine, Valine, Arginine, Hydroxyproline, and Glycine, which would modify the orientation of side chains of polymer, while charged amino acids would encourage gelatin renaturation rather than gelatin-chitosan interaction. © 2014 Taylor and Francis.spa
dc.identifierhttps://investigadores.uandes.cl/en/publications/3b182587-e82f-4ef3-b383-f8d537f7b7a7
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/54997
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.13 (2015) date: 2015-04-03 nr.2 p.227-234
dc.subjectSalmon gelatin
dc.subjectbovine gelatin
dc.subjectchitosan
dc.subjectmultivariable statistical analysis
dc.subjectpolymer interactions
dc.titleAssessment of gelatin-chitosan interactions in films by a chemometrics approacheng
dc.typeArticleeng
dc.typeArtículospa
Files
Collections
PURE