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dc.contributor.authorSadeghi, H.
dc.contributor.authorJamili, Sh.
dc.contributor.authorRezayat, M.
dc.contributor.authorAttar, H.
dc.contributor.authorKaymaram, F.
dc.coverage.spatialIranen_US
dc.date.accessioned2019-01-20T13:51:07Z
dc.date.available2019-01-20T13:51:07Z
dc.date.issued2016
dc.identifier.doi10.22092/IJFS.2019.119072
dc.identifier.urihttp://hdl.handle.net/1834/14895
dc.description.abstractOne of the mainly valuable consumed colloid protein materials in pharmaceutics, medical and food industries is Gelatin. Fish gelatin near warm water is similar mammal gelatin. Due to the amount of catch of yellowfin tuna (Thunnus albacares) use in factory. Fish skin are peel off and wasted in factory every day. Analysis factors were extracted alkaline method gelatin from skin, physiochemical and rheological test (amino acid composition (HPLC), electrophoreses, fourier transform infrared, moisture content, pH, setting point , setting time, melting point and melting time, color and gelatin yield) with access method of National Iran Standard . Prepared gelatin nanoparticles from gelatin with desolvation method. Determination of particles size, size distribution, zeta potential for characterize the surface and morphology .Antibacterial assay with disc diffusion method and determined MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) for Esherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus. For nanoparticles gelatin antibacterial assay (MIC and MBC) turbidimetry. Statistical processing were linear regression and modeling and forecasting regression. Albeit antibacterial compared gelatin and gelatin nanoparticles.It produced 0.034g gelatin for one gram of yellowfin tuna. Yellowfin tuna had higher gelatin content (Proline and Hydroxyproline) than mammalian gelatin content. SDS-electrophoresis for yellow fin gelatin showed protein band (α, β, γ) same as mammalian protein band. Fourier transform infrared had the same spectra for both of them. Factors were pH (6.1), Moisture (8.5%) Setting temperature and time respectively 4(c) and 60(s) and Melting temperature and time respectively were 50(c) and 45(s). The color was transparent. The mean size of the gelatin nanoparticles was 132 nm and PI (polydispersity) and zeta potential were respectively 0.248, -31 MV. pH, speed of addition of acetone, percent of glutaraldehyde depends on size of nanoparticles gelatin. (Statistically significant was P<0.05). Gelatin nanoparticles had antibacterial in Pseudomonas aeruginosa and Staphylococcus aureus while gelatin had antibacterial Pseudomonas aeruginosa. Nanoparticle gelatin had higher MIC and MBC than gelatin. Statistically significant was P<0.05. Antibacterial assay for gelatin particles has evaluated for foodstuffs packing and it may using drug delivery. This kind of gelatin is lawand similar mammalian gelatin. Antibacterial properties is more useful for usage in foodstuffs packing and may using drug delivery.en_US
dc.language.isofaen_US
dc.subject.otherFourier transform infrareden_US
dc.titleThe study of antibacterial nanoparticles obtained from yellowfin tuna (Thunnus albacares)en_US
dc.typeJournal Contributionen_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.103en_US
dc.subject.asfaRheologicalen_US
dc.subject.asfaYellow fin tunaen_US
dc.subject.asfaProlineen_US
dc.subject.asfaHydroxyprolineen_US
dc.subject.asfaFishen_US
dc.subject.asfaProteinen_US
dc.subject.asfaGelatinen_US
dc.subject.asfaAmino acidsen_US
dc.subject.asfapHen_US
dc.subject.asfaThunnus albacaresen_US
dc.subject.asfaExtractionen_US
dc.subject.asfaEvaluationen_US
dc.subject.asfaPseudomonas aeruginosaen_US
dc.subject.asfaEsherichia colien_US
dc.subject.asfaStaphylococcus aureusen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:31Z


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