Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins |
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| Authors: | Munehiko Tanaka Kiyomi Iwata Romanee Sanguandeekul Akihiro Handa Shoichiro Ishizaki |
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| Institution: | Department of Food Science and Technology, Tokyo University of Fisheries, Minato, Tokyo 108-8477, Japan;, Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand and; R &D Division, Q.P. Corporation, Fuchu, Tokyo 183-0034, Japan |
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| Abstract: | SUMMARY: 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. |
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| Keywords: | blue marlin edible film elongation at break glycerol plasticizer tensile strength water-soluble proteins water vapor permeability |
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