preparation of modified films with protein from grouper fish

Clicks: 202
ID: 190043
2016
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Abstract
A protein concentrate (PC) was obtained from Grouper fish skin and it was used to prepare films with different amounts of sorbitol and glycerol as plasticizers. The best performing films regarding resistance were then modified with various concentrations of CaCl2, CaSO4 (calcium salts), and glucono-δ-lactone (GDL) with the purpose of improving their mechanical and barrier properties. These films were characterized by determining their mechanical properties and permeability to water vapor and oxygen. Formulations with 5% (w/v) protein and 75% sorbitol and 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol produced adequate films. Calcium salts and GDL increased the tensile fracture stress but reduced the fracture strain and decreased water vapor permeability compared with control films. The films prepared represent an attractive alternative for being used as food packaging materials.
Reference Key
valdivia-lpez2016internationalpreparation Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;M. A. Valdivia-López;A. Tecante;S. Granados-Navarrete;C. Martínez-García
Journal journal of food engineering
Year 2016
DOI
10.1155/2016/3926847
URL
http://dx.doi.org/10.1155/2016/3926847
Keywords
nutrition foods and food supplyfood processing and manufacture

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