Premium
Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties
Author(s) -
CUQ BERNARD,
AYMARD CHRISTIAN,
CUQ JEANLOUIS,
GUILBERT STÉPHANE
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb04593.x
Subject(s) - viscosity , casting , myofibril , materials science , ultimate tensile strength , fish <actinopterygii> , chemistry , composite material , polyethylene , degradation (telecommunications) , chemical engineering , biochemistry , computer science , telecommunications , fishery , engineering , biology
Biopackaging materials based on fish myofibrillar proteins have been developed. The effects of protein concentration, pH, temperature and storage time before casting on the apparent viscosity of the film forming solution (FFS) were evaluated using experimental design methodology. The first objective was to determine a feasible experimental range for film‐forming. The pH and protein concentration had strong interactive effects on FFS viscosity. During FFS storage before casting, partial degradation of high molecular weight protein components led to decreased viscosity, allowing thin layer casting. In the experimental range for film‐forming, none of the conditions affected film functional properties. Standard conditions were determined at: pH 3.0, 2.0g protein/100g FFS, 25°C and 6 hr storage. The functional properties of the standard biopackaging were slightly better than those that determined for known protein‐based films, with tensile strength close to those of low density polyethylene films.