Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film

被引：52

作者：

Kaewprachu, Pimonpan ^{[1
]}

Osako, Kazufumi ^{[2
]}

Benjakul, Soottawat ^{[3
]}

Rawdkuen, Saroat ^{[1
]}

机构：

[1] Mae Fah Luang Univ, Sch Agroind, Food Technol Program, Muang 57100, Chiang Rai, Thailand

[2] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo 1088477, Japan

[3] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 04期

关键词：

Biodegradable film; Fish myofibrillar protein; Polyvinyl chloride; Water vapor permeability; EDIBLE FILMS; PHYSICAL-PROPERTIES; PACKAGING FILMS; MUSCLE PROTEINS; MECHANICAL-PROPERTIES; GELATIN; PH; BARRIER; SNAPPER; COLOR;

D O I：

10.1007/s13197-016-2170-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 x 10(-10) g m(-1) s(-1) Pa-1]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19-22 %) and protein solubility (0.6-1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200-280 nm. FMP had the thickness [0.007-0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.

引用

页码：2083 / 2091

页数：9

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