Abstract
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 × 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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Acknowledgments
The author would like to thank Mae Fah Luang University and the Thailand Research Fund for the financial support through the Royal Golden Jubilee Ph.D. Program (Grant NO. PHD/0029/2555) to Ms. Pimonpan Kaewprachu.
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Kaewprachu, P., Osako, K., Benjakul, S. et al. Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film. J Food Sci Technol 53, 2083–2091 (2016). https://doi.org/10.1007/s13197-016-2170-7
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DOI: https://doi.org/10.1007/s13197-016-2170-7