Effects of plasticizers on the properties of fish myofibrillar protein film
- 19 Downloads
This study investigated the effects of various plasticizer types [glycerol (GLY), sorbitol (SOR), and polyethylene glycol (PEG)] on the properties of fish myofibrillar protein (FMP) film. FMP films plasticized with GLY showed the greatest elongation at break (116.53%). It also showed the greatest water vapor permeability (1.43 × 10−10 g m−1 s−1 Pa−1). The film plasticized with SOR exhibited the highest tensile strength (12.56 MPa) and film solubility (62.59%). PEG plasticized film showed to have yellowish colour as indicated by the high b* value and low light transmission at 280 nm. Furthermore, FMP films containing PEG and SOR possessed lower moisture content than films with GLY. FT-IR and electrophoretic properties were not affected by any types of plasticizer. The appearance of the FMP film was similar to that of the PVC film. It was concluded that plasticizers had major effects on FMP films. They not only plasticize the protein film, but also affected other major film properties.
KeywordsBiodegradable film Fish myofibrillar protein Plasticizer
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. Dr. Naathakan Rugnraeng was also acknowledged for the revision preparation. This manuscript was edited for grammatical accuracy by Matthew Robert Ferguson of Mahidol University International College, Bangkok, Thailand.
- ASTM (1989) Standard test methods for water vapor transmission of materials. Standard designation E96-E80. Annual book of ASTM standard, Philadelphia, pp 730–739Google Scholar
- ASTM (1999) Standard test method for tensile properties of thin plastic sheeting. Standards designations. Annual book of ASTM standard, Philadelphia, pp D882–D897Google Scholar
- Wittaya T (2013) Influence of type and concentration of plasticizers on the properties of edible film from mung bean proteins. KMITL Sci Technol J 13:51–58Google Scholar