Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin.
J Food Sci Technol
; 59(7): 2562-2571, 2022 Jul.
Article
em En
| MEDLINE
| ID: mdl-35734131
ABSTRACT
Blend films from chicken protein isolate (CPI) and fish skin gelatin (FSG) at various CPI/FSG ratios (1000, 8020, 7030, 6040, 0100), prepared at pH 3 or 11 were characterized. At the same pH, tensile strength (TS) of CPI/FSG films was higher than CPI and FSG films, and CPI/FSG film (6040) had highest TS. Moreover, elongation at break (EAB) of blend films increased as FSG content augmented. EAB of CPI film and CPI/FSG (8020) film was similar for both pHs. CPI films generally possessed higher water vapor permeability (WVP), light barrier property and b*-value than FSG counterpart. CPI films prepared at both pHs were not sealable. Nevertheless, addition of FSG improved sealing ability of blend films. At the same CPI/FSG ratio, seal strength and seal efficiency were lower for films prepared at pH 11. Moreover, higher TS and b*-value were gained, compared to those of films prepared at pH 3. Less cracks on surface and cross-section appeared for CPI/FSG films as revealed by scanning electron microscopy images, compared to CPI and FSG films. Therefore, incorporation of FSG up to 40% into blend film was able to improve mechanical properties, WVP, and sealing ability of blend films.
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Base de dados:
MEDLINE
Idioma:
En
Revista:
J Food Sci Technol
Ano de publicação:
2022
Tipo de documento:
Article