2024-01-172024-01-172020-02-19FREITAS, Maurício Madson dos Santos.Extrato polissacarídico de cogumelo Pleurotus ostreatus pode melhorar as propriedades tecnológicas do filme de gelatina de peixe. Orientadora: Lúcia de Fátima Henriques Lourenço. 2020. 57 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal do Pará, Belém, 2020. Disponível em:https://repositorio.ufpa.br/jspui/handle/2011/16180 . Acesso em:.https://repositorio.ufpa.br/jspui/handle/2011/16180The aim of this papert was to evaluate the influence of the polysaccharide extract (POP) obtained from the mushroom Pleurotus ostreatus on the technological properties of fish gelatin films. The optimization conditions of this study were: 3.0% gelatin (GA), 6.26% plasticizer and 1.0% polysaccharide extract (POP). Under these conditions it was possible to obtain values of 5.30x10-11 g.m.m-2, s-1.Pa-1 of WPV, 17.78% of tensile strength and 15.56% of elongation. The optimal film (POP-GA) showed antioxidant activity, adequate visual and structural characteristics, as demonstrated by FTIR, XDR and SEM analyzes. Therefore, the technological properties found in the film with polysaccharide extract and gelatin, have potential for application in the food industry, as well as in the pharmaceutical industry.Acesso AbertoAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Filme biodegradávelGelatina de peixePolissacarídeosPleurotus ostreatusBiodegradable filmFish gelatinDissertaçãoCNPQ::CIENCIAS AGRARIASAPROVEITAMENTO DE RESÍDUOS AGROINDUSTRIAIS E DESENVOLVIMENTO DE PRODUTOSCIÊNCIA E TECNOLOGIA DE ALIMENTOS