تولید و ارزیابی ویژگی‌های فیلم‌های خوراکی حاصل از ژلاتین استخراج شده از فلس ماهی کپور معمولی (Cyprinus carpio) در pHهای متفاوت

In this study, gelatin extracted in different conditions of pH of common carp scales and were used to produce the film. To evaluate the effect of pH ex tracted gelatin on the properties of films produced, properties of mechanical, optical and FTIR film production were investigated. The highest tensile strength was seen in the film with pH 5. The highest elasticit y was seen at pH 7. Solubility and swelling of films produced at pH 5 had the lowest rates which suggesti ng it was better resistance to water compared with other films. But the most appropriate film in term s of water vapor permeability was observed at neutral pH. Optical properties and transparency films gene rally were favorable conditions, and did not show statistically difference. The results of infrared spectro scopy confirm that the more content the triple helix in film production at acidic pH mildly (5) improve its mechanical properties compar ed to other films. In general it can be said that among of all the films, film production from pH 5, in terms of mechanical properties and resistance to water were better than the films in other pH, and somewhat are comparable with the films production of gelatin derived from mammals. [ABSTRACT FROM AUTHOR]