Extrato polissacarídico de cogumelo Pleurotus ostreatus pode melhorar as propriedades tecnológicas do filme de gelatina de peixe
The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide...
| Autor principal: | FREITAS, Maurício Madson dos Santos |
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| Grau: | Dissertação |
| Idioma: | por |
| Publicado em: |
Universidade Federal do Pará
2024
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| Acesso em linha: |
https://repositorio.ufpa.br/jspui/handle/2011/16180 |
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The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide extract (POP). Under these conditions it was possible to obtain values of 5.30x10-11 g.m.m-2, s-1.Pa-1 of WPV, 17.78% of tensile strength and 15.56% of elongation. The optimal film (POP-GA) showed antioxidant activity, adequate visual and structural characteristics, as demonstrated by FTIR, XDR and SEM analyzes. Therefore, the technological properties found in the film with polysaccharide extract and gelatin, have potential for application in the food industry, as well as in the pharmaceutical industry. |