Fauziyah Begum, Fatimatussholichah Dyah, Syarifah Aldila Raudatus, Ma'arif Burhan
Department of Pharmacy, UIN Maulana Malik Ibrahim, Malang, Indonesia.
J Adv Pharm Technol Res. 2023 Jan-Mar;14(1):56-61. doi: 10.4103/japtr.japtr_388_22. Epub 2023 Jan 20.
Gelatin is a clear, flavorless, and colorless biopolymer formed by the denaturation of collagen protein in animal tissues. Gelatin is an important ingredient in the manufacture of capsule shell films. The tensile strength and elongation values of gelatin film indicate its quality. Sucrose is one of the ingredients that can affect the tensile strength and elongation of the gelatin film. To determine the effect of adding sucrose on the tensile strength and elongation of the chicken leg skin gelatin film. To extract the gelatin, clean, sliced chicken leg skin was freeze-dried, ground into powder, and extracted. The characteristics of chicken skin gelatin were measured using Fourier-transform infrared, and the data were read in the 4000-400 cm range for 32 scans. Pouring the solution into a mold, flattening it, and drying it at 40°C results in a film that has been tested for tensile strength and elongation. Gelatin films with a 30% sucrose addition had the best tensile strength and elongation values, with a tensile strength of 3.03 MPa and an elongation of 152.02%. Sucrose alters the tensile strength and elongation of chicken leg gelatin film. 30% sucrose provides better tensile and elongation strength.
明胶是一种透明、无味、无色的生物聚合物，由动物组织中的胶原蛋白变性形成。明胶是制造胶囊壳膜的重要成分。明胶膜的拉伸强度和伸长率值表明其质量。蔗糖是会影响明胶膜拉伸强度和伸长率的成分之一。为了确定添加蔗糖对鸡腿皮明胶膜拉伸强度和伸长率的影响。为提取明胶，将洗净、切片的鸡腿皮冷冻干燥，磨成粉末，然后进行提取。使用傅里叶变换红外光谱仪测量鸡皮明胶的特性，并在4000 - 400厘米范围内读取数据进行32次扫描。将溶液倒入模具中，使其平整，并在40°C下干燥，得到已测试拉伸强度和伸长率的薄膜。添加30%蔗糖的明胶膜具有最佳的拉伸强度和伸长率值，拉伸强度为3.03兆帕，伸长率为152.02%。蔗糖会改变鸡腿明胶膜的拉伸强度和伸长率。30%的蔗糖能提供更好的拉伸和伸长强度。
