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dc.contributor.authorEtxabide Etxeberria, Alaitz
dc.contributor.authorUranga Gama, Jone
dc.contributor.authorGuerrero Manso, Pedro Manuel ORCID
dc.contributor.authorDe la Caba Ciriza, María Coro ORCID
dc.date.accessioned2020-01-17T19:28:00Z
dc.date.available2020-01-17T19:28:00Z
dc.date.issued2019
dc.identifier.citationEkaia 35 : 71-84 (2019)
dc.identifier.issn0214-9001
dc.identifier.urihttp://hdl.handle.net/10810/39014
dc.description.abstractPlastikoen erabilerak eta haien zabor-tratamenduak sortutako kezkek ja-sangarriagoak diren iturrien erabilera bultzatzeko ordezko materialen garapena sustatu dute. Azkeneko urteotan, proteinen ikerketaren arloan gelatinan oinarritutako materialenganako interesa handitu da. Proteinen merkatu-bideragarritasuna sustatzeko helburuarekin, gelati-nazko filmak, scaffold-ak eta biokonpositeak prestatu ziren, hurrenez hurren disoluzio metodoaren bidez, liofilizazioz eta estrusio-injekzio tekniken bidez. Gainera, gelatinaren ura-rekiko sentikortasuna txikitzeko, materialak laktosarekin erreakzionarazi zituzten, Maillard saretze-erreakzioa bero tratamendu bidez bultzatuz (105 °C, 24 ordu). Fourierren transformatuaren bidezko espektroskopia infragorriaren (FTIR) bidez gelatinaren eta laktosaren arteko interakzioak baieztatu ziren. Bestetik, gelatinazko materialen ura xurgatzeko gaitasu-nen balio ezberdinek eta ekorketazko elektroi-mikroskopia (SEM) bidez ikusitako egitura desberdinek saretze erreakzioak eta manufaktura prozesuek materialen propietateetan eragin zutela baieztatu zuten.; Concerns about the usage and disposal of plastics have promoted the development of alternative materials to address a more sustainable use of resources. In recent years, in the specific field of proteins’ research, the interest in gelatin-based materials has increased. with the aim of promoting proteins’ market viability, gelatin films, scaffolds and biocomposites were prepared by solvent casting, freeze-drying and extrusion-injection tech-niques, respectively. Furthermore, in order to reduce the water sensitivity of gelatin, materials were crosslinked with lactose, promoting the Maillard reaction by means of a heating process (105 °C, 24 h). Fourier transform infrared (FTIR) spectroscopy was used to confirm the interactions between gelatin and lactose. The values of water uptake capacity and the structures observed by SEM showed the effect of the crosslinking reaction and manufacture process on the gelatin-based materials’ properties.
dc.language.isoeus
dc.publisherServicio Editorial de la Universidad del País Vasco/Euskal Herriko Unibertsitatearen Argitalpen Zerbitzua
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.titleManufaktura metodoen eta saretze-erreakzioaren eragina gelatinazko materialen propietateetan
dc.typeinfo:eu-repo/semantics/article
dc.rights.holder© 2019 UPV/EHU Attribution-NonCommercial-ShareAlike 4.0 International
dc.identifier.doi10.1387/ekaia.19635


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© 2019 UPV/EHU Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as © 2019 UPV/EHU Attribution-NonCommercial-ShareAlike 4.0 International