Preparation and characterization of polyphenol-modified gelatin products

Journal of the American Leather Chemists Association

Volumn 107, Issue 2, 2012, Pages 51-59

  Taylor, M M ^a   Lee, J ^a   Bumanlag, L P ^a   Latona, R J ^a   Brown, E M ^a   Liu, C K ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONTROL SAMPLES; DAIRY INDUSTRY; FATLIQUORING PROCESS; HIGH MELTING POINT; LEATHER PROCESSING; MOLECULAR WEIGHT DETERMINATION; PLANT MATERIAL; POLYPHENOLIC ACID; POLYPHENOLS; SHOE SOLES; SUSTAINABLE RESOURCES; TANNING AGENTS; VEGETABLE TANNAGE; VEGETABLE TANNING; VEGETABLE TANNINS;

CHEMICAL MODIFICATION; CROSSLINKING; DAIRY PRODUCTS; FILLERS; MECHANICAL PROPERTIES; PHENOLS; SHOE MANUFACTURE; TANNING; VEGETABLES; WASTE TREATMENT;

LEATHER;

EID: 84863269460     PISSN: 00029726     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Taylor, M. M., Marnier, W. N., and Brown, E. M.; Preparation and characterization of biopolymers derived from enzymatically modified gelatin and whey. JALCA 101, 235-248, 2006. (Pubitemid 44059400)
2. Taylor, M. M., Marmer, W. N., and Brown, E. M.; Evaluation of polymers prepared from gelatin and casein or whey as potential fillers. JALCA 102, 111-120, 2007. (Pubitemid 46741164)
3. Taylor, M. M., Marmer, W. N., and Brown, E. M.; Effect of fillers from enzymatically modified proteins on mechanical properties of leather. JALCA 103, 128-137, 2008. (Pubitemid 351698823)
4. Hernàndez-Balada, E., Taylor, M. M., Phillips, J. G., Marmer, W. N., and Brown, E. M.; Properties of biopolymers produced by transglutaminase treatment of whey protein isolate and gelatin. Bioresource Technology 100, 3638-3643, 2009.
5. Hernàndez-Balada, E., Taylor, M. M., Brown, E. M., Liu, C.-K., and Cot, J.; Whey protein isolate: A potential filler for the leather industry. JALCA 104, 122-130, 2009.
6. Taylor, M. M., Lee, J. Bumanlag, L. P., Hernàndez Balada, E., Cooke, P. H. and Brown. E. M.; Treatment of lowquality hides with fillers produced from sustainable resources. Effect on properties of leather. JALCA 104, 324-334, 2009.
7. Taylor, M. M., Lee, J., Bumanlag, L. P., Hernàndez-Balada, E., and Brown, E. M.; Treatments to enhance properties of chrome-free (wet white) leather. JALCA 106, 35-41, 2011.
8. Taylor, M. M., Lee, J., Bumanlag, L. P., and Brown, E. M.: Use of high molecular weight biopolymers to improve the properties of chrome-free leather. JALCA 106, 353-359, 2011.
9. Haslam E.; Vegetable tannage - Where do the tannins go? J. Soc. Leather Techn. Chem. 81, 45-51, 1997.
10. Slabbert, N. P.; The basics of practical tanning systems reconciled with vegetable tanning theories. JALCA 94, 1-7, 1999.
11. Strauss, G., and Gibson, S. M.; Plant phenolics as crosslinkers of gelatin gels and gelatin-based coacervates for use as food ingredients. Food Hydrocolloids 18, 81-89, 2004.
12. Cao, N., Fu, Y., and He, J.; Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid. Food Hydrocolloids 21, 575-584, 2007. (Pubitemid 46110923)
13. Balange, A. and Benjakul, S.; Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chemistry 113, 61-70, 2009.
14. Balange, A. and Benjakul, S.; Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurtd) surimi. LWT - Food Science and Technology 42, 1059-1064, 2009.
15. Balange, A. K. and Benjakul, S.; Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurtd) mince and surimi prepared by different washing processes. Food Hydrocolloids 23, 1693-1701, 2009.
16. Kosaraju, S. L., Puvanenthiran, A., Lillford, P.; Naturally crosslinked gelatin gels with modified material properties. Food Research International 43, 2385-2389, 2010.
17. Mathew, S. and Abraham, T. E.; Characterisation of ferulic acid incorporated starch-chitosan blend films. Food Hydrocolloids 22, 826-835, 2008 (Pubitemid 351282430)
18. Ou, S., Wang, Y., Tang, S., Huang, C., and Jackson, M. G.; Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering 70, 205-210, 2005. (Pubitemid 40538741)
19. Jones, O. G., Decker, E. A., and McClements, D. J.; Formation of biopolymer particles by thermal treatment of 8-lactoglobulin-pectin complexes. Food Hydrocolloids 23, 1312-1321, 2009.
20. Zhang, X., Do, M. D., Casey, P., Sulistio, A., Qiao, G. G., Lundin, L., Lillford, P., and Kosaraju, S.; Chemical cross-linking gelatin with natural phenolic compounds as studied by high-resolution NMR spectroscopy. Biomacromolecules 11, 1125-1132, 2010.
21. Zhang, X., Do, M. D., Casey, P., Sulistio, A, Qiao, G. G., Lundin, L., Lillford, P., and Kosaraju, S.; Chemical modification of gelatin by a natural phenolic cross-linker, tannic acid. Journal of Agricultural and Food Chemistry 58, 6809-6815, 2010.
22. http://pubchem.ncbi.nlm.nih.gov/summary/summary. cgi?cid=250395
23. http://www.unitan. net/quebracho-colorado-tree/
24. http://taninos.tripod.com/taninos3.htm
25. Taylor, M. M., Cabeza, L. F., Marmer, W. N., and Brown, E. M.; Enzymatic modification of hydrolysis products from collagen using a microbial transglutaminase. I. Physical Properties. JALCA 96, 319-332, 2001. (Pubitemid 33048699)
26. Liu, C.-K., and McClintick, M. D.; Measurements of the initial strain energy of leather. JALCA 92, 157-171, 1997. (Pubitemid 127634589)
27. Taylor, M. M., Marmer, W N., and Brown, E M.; Molecular weight distribution and functional properties of enzymatically modified commercial and experimental gelatins. JALCA 99, 129-140, 2004.
28. Ding, K., Taylor, M. M., and Brown, E. M.; Effect of genipin on the thermal stability of hide powder. JALCA 101, 362-367, 2006. (Pubitemid 44720236)
29. http://www.microscopyu.com/articles/fIuorescence/filtercubes/filterindex. html
30. Peña, C., de la Caba, K., Eceiza, A., Ruseckaite, R., Mondragon, I.; Enhancing water repellence and mechanical properties of gelatin films by tannin addition. Bioresource Technology 101, 6836-6842. (2010).
31. Bello, J., Bello, H. R., and Vinograd, J. R.; The mechanism of gelation of gelatin. The influence of pH, concentration, time and dilute electrolyte on the gelation of gelatin and modified gelatins. Biochimica et Biophysica Acta 57, 214-221, 1962.