title: Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film.
abstract: The effect of protein concentrations on the properties of fish myofibrillar protein film (FMP) were investigated and compared with commercial wrap film (polyvinyl chloride; PVC). FMP (2 %, w/v) showed the highest mechanical properties [tensile strength: 4.38 MPa and elongation at break: 133.05 %], and water vapor permeability [2.81 × 10(-10) g m(-1) s(-1) Pa(-1)]. FMP contained high molecular weight cross-links, resulting in complex film network, as indicated by lower film solubility (19-22 %) and protein solubility (0.6-1.3 %). FMP showed excellent barrier properties to UV light at the wavelength of 200-280 nm. FMP had the thickness [0.007-0.032 mm], color attributes and transparency similar to PVC film [thickness: 0.010 mm]. Therefore, protein concentration majority influenced the properties of develop FMP. The protein content of 1 % (w/v) had potential to be developed the biodegradable film with comparable properties to the commercial wrap film.
authors.affiliation: Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand.
authors.forename: Pimonpan
authors.initials: P
authors.lastname: Kaewprachu
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, 108-8477 Japan.
authors.forename: Kazufumi
authors.initials: K
authors.lastname: Osako
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100 Thailand.
authors.forename: Saroat
authors.initials: S
authors.lastname: Rawdkuen
keywords: Biodegradable film; Fish myofibrillar protein; Polyvinyl chloride; Water vapor permeability