Etxabide, AlaitzCaba, Koro de laUranga, JoneGuerrero, Pedro2021-10-052021-10-0520190214-900110.1387/ekaia.19635https://academica-e.unavarra.es/handle/2454/40677Plastikoen erabilerak eta haien zabor-tratamenduak sortutako kezkek jasangarriagoak 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, gelatinazko filmak, scaffold-ak eta biokonpositeak prestatu ziren, hurrenez hurren disoluzio metodoaren bidez, liofilizazioz eta estrusio-injekzio tekniken bidez. Gainera, gelatinaren urarekiko 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 gaitasunen 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 techniques, 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.14 p.application/pdfeus© UPV/EHU Press. Creative Commons Attribution-NonCommercial-ShareAlikeGelatinaLaktosaSaretze erreakzioaManufaktura teknikakGelatinLactoseCrosslinking reactionManufacturing methodinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessAcceso abierto / Sarbide irekia