Development of edible films from gelatin extracted from Argentine shortfin squid «Illex Argentinus» with the use of an enzyme (pepsin) aided process
Notice bibliographique
Résumé
Gelatin, a protein biopolymer, can be easily derived from marine biomass.Studies have been carried out on different marine gelatin sources.However, there is still limited research on films formed using squid gelatin.For this study, gelatin was extracted from shortfin squid (Illex argentinus) using an enzyme-aided method, specifically pepsin, under different reaction conditions; enzyme concentrations of 25, 15 and 5U of pepsin/g of dehydrated squid, heat extraction temperatures of 45 °C, 55 °C and 65 °C and extraction durations of 12, 18 and 24 hours.These parameters were observed to have a direct effect on not only the quality and yield of gelatin but as well as the edible films formed and their respective properties.Optimal conditions for each parameter were determined and used to extract subsequent gelatin for the formation of edible films.Results indicated that the optimal enzyme concentration, 25 U/g, produced the highest yield of gelatin at 6.59% ± 0.7221.Through the BCA assay, the highest protein concentration was determined to be of 671.5 µg/ml ± 0.0045.The lowest extraction temperature, 45 °C in conjunction with the lowest extraction duration, 12 hours, was determined to be the shrinkage temperature at which the triple helix arrangement of the polypeptide subunits in the collagen molecule will collapse due to the non-covalent and covalent inter-and intra-molecular bonds breaking, converting into gelatin.However, the lack of fragments of beta and alpha chains indicated the extraction of low-quality gelatin.Film forming solutions of 4% and 8% gelatin-glycerol films were characterized to have a tensile strength of 0.229 ± 0.0037 N/mm 2 and 0.939N/mm 2 ± 0.0104 respectively.The elongation at break remained relatively stable at 27.2% ± 0.1979 and 22.3% ± 0.0824 respectively.The water solubility of both films was calculated to be 100%.The opacity of the films indicated that both films were effective in blocking both UV and visible light at opacities higher than 90% showing effectiveness in blocking lipid oxidation.The present study indicated that it is possible to extract gelatin and despite it being low quality, edible films with adequate properties were formed.Further studies are required in order to explore optimization for gelatin extraction as well as film properties.Department of Food Science for this incredible learning opportunity for the fulfillment of this degree.I have walked away from this experience with immense appreciation in this field of research.I would not have been able to successfully complete the research without the guidance and support received from the members of the department.A special thanks to Dr. Ngadi and the students in his lab for allowing me access to their facilities and freeze dryer.This aided in my lab work immensely and helped me obtain the best possible results.I would also like to thank the students in Dr. Karboune's lab for sharing their expertise with me and helping me learn outside of my scope.I am appreciative for all of their encouragements.There is a special place in my heart for all of my lab colleagues for their endless guidance and emotional support over this past year and a half.I would like to thank you all for your kind words and friendship that made this experience so much more enjoyable.From the bottom of my heart, I would like to thank my parents, brothers, and sister for their continual support and endless love.Thank you for the encouragement and for always pushing me to do and be the best that I can.Without your sacrifices and heartfelt prayers, I know that none of this would have been possible.Thank you for believing in me especially when I did not.I would also like to
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction machine sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Le volet Gemma est une étiquette directe du modèle pour chaque travail de la base, lue sur la notice réduite au titre. Le volet Codex est un classifieur appris des 10 348 étiquettes directes de Codex et calibré sur les taux pondérés de l'échantillon; les champs sans appui suffisant ne portent aucun appel Codex. Le mode candidate est l'union des deux volets; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont pas des étiquettes humaines.
Scores du classifieur distillé par catégorie (deux têtes)
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,000 | 0,000 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,001 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule source (Gemma direct ou Codex distillé), pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».