Open AccessPhysicochemical characterization and study of molar mass of industrial gelatins by AsFlFFF-UV/MALS and chemometric approach
Author(s) -
Simon Duthen,
Chloé Rochat,
Didier Kleiber,
Frédéric Violleau,
Jean Daydé,
Christine Raynaud,
Cécile LevasseurGarcia
Publication year - 2018
Publication title -
plos one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.99
H-Index - 332
ISSN - 1932-6203
DOI - 10.1371/journal.pone.0203595
Subject(s) - molar mass , molar mass distribution , chemistry , gelatin , fractionation , viscosity , chromatography , intrinsic viscosity , polymer , absorbance , multiangle light scattering , field flow fractionation , light scattering , analytical chemistry (journal) , materials science , organic chemistry , scattering , composite material , physics , optics
Industrial gelatins have different physicochemical properties that mainly depend of the raw materials origin and the extraction conditions. These properties are closely related to the molar mass distribution of these gelatins. Several methods exist to characterize molar mass distribution of polymer, including the Asymmetrical Flow Field Flow Fractionation method. The goal of this study is to analyze the relationship between physicochemical properties and the gelatins molar mass distribution obtained by Asymmetrical Flow Field Flow Fractionation. In this study, 49 gelatins samples extracted from pig skin are characterized in terms of gel strength and viscosity and their molar mass distribution are analyzed by Asymmetrical Flow Field Flow Fractionation coupled to an Ultraviolet and Multi Angle Light Scattering detector. This analytical method is an interesting tool for studying, simultaneously, the primary chains and the high-molar-mass fraction corresponding to the polymer chains. Correlation analysis between molar mass distribution data from the different fractions highlights the importance of high molar mass polymer chains to explain the gel strength and viscosity of gelatins. These results are confirmed by an additional chemometric approach based on the UV absorbance of gelatin fractograms to predict gel strength (r 2 Cal = 0.85) and viscosity (r 2 Cal = 0.79).