کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565646 1331005 2006 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water
چکیده انگلیسی

Edible film from water-soluble fish proteins were developed by casting film solution on leveled trays and effects of pH (9.5, 10.0 and 10.5), heating temperature (60, 70 and 80 °C), and heating time (10, 20 and 30 min) of the film solution on various film properties were determined using Response Surface Methodology (RSM). The impact of pH and heating temperature of film solution was more significant, overall, on the film's properties than heating time. Contour plots of tensile strength and elongation at break was highest at pH of 10.0 at 70 °C (2.75–3.02 MPa) but low in elongation at break (6.35–9.16%), while water vapor permeability and oxygen permeability were at their lowest (58.55–65.96 g mm/m2 d kPa and 351.33–624.18 cm3 μm/m2 d kPa). There was a direct correlation between the films’ and proteins’ solubility on one hand, and heating temperature of film solution on the other, which reversed with change in pH of film solution. Film color was darker and more yellowish with increase in the pH of film solution.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 4, May 2006, Pages 406–419
نویسندگان
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