Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins

被引：40

作者：

Tanaka, M ^{[1
]}

Iwata, K

Sanguandeekul, R

Handa, A

Ishizaki, S

机构：

[1] Tokyo Univ Fisheries, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

[2] Chulalongkorn Univ, Fac Sci, Dept Food Technol, Bangkok 10330, Thailand

[3] QP Corp, Div Res & Dev, Tokyo 1830034, Japan

来源：

FISHERIES SCIENCE | 2001年 / 67卷 / 02期

关键词：

blue marlin; edible film; elongation at break; glycerol; plasticizer; tensile strength; water-soluble proteins; water vapor permeability;

D O I：

10.1046/j.1444-2906.2001.00237.x

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The effects of type and concentration of plasticizers on the mechanical properties and water vapor permeability (WVP) of edible films from fish water-soluble proteins (FWSP) were investigated. Among plasticizers investigated in the present study, glycerol and polyethylene glycol (PEG) gave the films flexible structure. As the concentration of glycerol increased, tensile strength (TS) decreased with concomitant increase of elongation at break (EAB) and WVP. In contrast, PEG showed more marked influence on TS than on EAB. The FWSP films containing a glycerol:PEG ratio of 2:1 exhibited the maximum EAB value, while the increased ratio of glycerol to PEG reduced the water vapor barrier properties of FWSP films. It was revealed that the mechanical properties as well as WVP of edible films prepared from FWSP can be modified by the combination of glycerol and PEG.

引用

页码：346 / 351

页数：6

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