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Edible Packaging Films Based on Fish Myofibrillar Proteins: Formulation and Functional Properties
Authors:BERNARD CUQ  CHRISTIAN AYMARD  JEAN-LOUIS CUQ  STÉPHANE GUILBERT
Affiliation:Author B. Cuq is with the Centre de Coopération lnternationale en Recherche Agronomique pour le Développement, BP 5035, 73 rue J.F. Breton, 34090 Montpellier, France. Author C. Aymard is with the Universitéde Montpellier II, Laboratoire de Chimie Biomoléculaire, Place Eugène Bataillon, 34095, Montpellier, France. Author J.L. Cuq is with the Universitéde Montpellier II, Laboratoire de Génie Biologique et Sciences des Aliments, Place Eugène Bataillon, 34095, Montpellier, France. Author S. Guilbert is with the Ecole Nationale Supérieure Agronomique de Montpellier, 9 Place Viala, 34060 Montpellier, France.
Abstract: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.
Keywords:biopackaging  edible film  myofibrillar proteins  mechanical properties  water vapor permeability
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