期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 53, 期 4, 页码 2083-2091出版社
SPRINGER INDIA
DOI: 10.1007/s13197-016-2170-7
关键词
Biodegradable film; Fish myofibrillar protein; Polyvinyl chloride; Water vapor permeability
资金
- Mae Fah Luang University
- Thailand Research Fund through the Royal Golden Jubilee Ph.D. Program [PHD/0029/2555]
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.
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