Effect of pH and lactose on cross-linking extension and structure of fish gelatin films

Lactose-modified gelatin films were prepared at two different pHs and then, films were heated to promote the cross-linking reaction between gelatin and lactose. All films were transparent and homogeneous with hardly any pores (8–12%).The extension of the cross-linking reaction was assessed by means of film colour, solubility, and the formation of a fluorescence compound (pentosidine). It was observed that both pH and lactose affected the...