Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)

被引：83

作者：

Hamaguchi, Patricia Yuca ^{[1
]}

Weng WuYin ^{[1
]}

Tanaka, Munehiko ^{[1
]}

机构：

[1] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

基金：

日本学术振兴会;

关键词：

edible film; fish muscle proteins; mechanical properties; Blue marlin;

D O I：

10.1016/j.foodchem.2005.10.045

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Whole meat of Blue marlin (Makaira mazara) was used to prepare edible films. Protein solubility in film-forming solutions was high at acidic and alkaline pHs, while that at neutral pH was close to zero. Acidic and alkaline pHs improved the tensile strength while the effects of pH, on elongation at break, water vapour permeability and light transmission of the films, were not significant. From the film solubility in various protein denaturants it was revealed that the main interaction responsible for the formation of acidic and alkaline pH films was hydrophobic interaction, while that for neutral pH films was ionic bonding. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：914 / 920

页数：7

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