Functional properties of myofibrillar protein-based biopackaging as affected by film thickness

被引:121
作者
Cuq, B
Gontard, N
Cuq, JL
Guilbert, S
机构
[1] UNIV MONTPELLIER 2,LAB GENIE BIOL & SCI ALIMENTS,F-34095 MONTPELLIER,FRANCE
[2] ECOLE NATL SUPER AGRON MONTIPELLIER,F-34060 MONTPELLIER,FRANCE
[3] ENSIA,SIARC,F-34033 MONTPELLIER,FRANCE
关键词
biopackaging; edible film; myofibrillar proteins; mechanical properties; water vapor permeability;
D O I
10.1111/j.1365-2621.1996.tb13163.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fish myofibrillar protein-based biopackagings were developed from a film-forming solution cast oil plates. Film thickness was modulated by variations in ''apparent thickness'' of the cast solution to evaluate effects on the main functional properties. The thickness variations seemed io have no influence oil optical properties (apparent opacity) or on percent solubility in water. Study of mechanical properties revealed that elongation at break and relaxation coefficient were nor dependent on film thickness, while force at break was directly proportional to film thickness. This could be interpreted by variations in the number of potential intermolecular interactions in the films. Analysis of water vapor transport showed that the biopackaging did riot behave as an ideal material according to Fick's and Henry's laws.
引用
收藏
页码:580 / 584
页数:5
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