Effect of Fish Scales Gelatin and Mixing Ratio on Chemical and Mechanical Characteristics of Gelatin/Chitosan Films

Abstract:

The objective of this work was to compare the chemical properties and mechanical properties (strength and elongation) of gelatin/chitosan (G/Ch) films. The effect of several fish scales such as white perch, java barb, red tilapia and nile tilapia scales and mixing ratios of G/Ch composite was investigated. Several fish scales were cleaned and treated with 1.0 M NaOH and 0.8 M acetic acid at room temperature for 120 min to remove fat. Gelatins were extracted from fish scales using the distilled water at 70°C for 120 min. Chitosan solution was prepared with 1% (w/v) chitosan in 1% (v/v) acetic acid, stirred at room temperature. After that, the G/Ch films were prepared by mixing the fish scale gelatins and chitosan with different ratios and then dried at 70°C. The results showed that the FT-IR of G/Ch films revealed the function groups of both gelatin and chitosan. The gelatin films showed peaks amide A (3219-3315 cm^-1), alkane (2930-2958 cm¹, 1400 -1479 cm^-1and 675-1000 cm^-1), amide I (1630-1655 cm^-1), amide II (1520-1560 cm^-1), amide III (1220-1335 cm^-1), and ether (1020-1035 cm^-1). The chitosan films showed peaks amide II (1559 cm^-1), alkane (1404 cm^-1) and ether (1022 cm^-1). The tensile strength results of G/Ch films increased and elongation of G/Ch films decreased with increasing the amount of chitosan.

• Periodical: Applied Mechanics and Materials (Volume 866)
• Pages: 8-11
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.866.8
• Online since: June 2017
• Authors: Nisakorn Nuamsrinuan*, Noppadon Suttisiri, Ekachai Hoonnivathana, Pichet Limsuwan, Kittisakchai Naemchanthara
• Keywords: Chitosan, Fish Scales, Gelatin Films

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