Salmon skin gelatin-corn zein composite films produced via crosslinking with glutaraldehyde: Optimization using response surface methodology and characterization

Fan HY 1 , Duquette D 2 , Dumont MJ 3 , Simpson BK 4

Affiliations 

  • 1 Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
  • 2 Department of Bioresource Engineering, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada
  • 3 Department of Bioresource Engineering, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada. Electronic address: marie-josee.dumont@mcgill.ca
  • 4 Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9, Canada. Electronic address: benjamin.simpson@mcgill.ca
Int J Biol Macromol, 2018 Dec;120(Pt A):263-273.
PMID: 30130612 DOI: 10.1016/j.ijbiomac.2018.08.084

Abstract

Composite films comprised of salmon (Salmo salar) skin gelatin and zein were prepared via crosslinking with glutaraldehyde. Response surface methodology (RSM) was used to optimize film composition to maximize tensile strength (TS) and elongation at break (EAB), and to minimize water solubility (WS) of the films. The significant (P 

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