Preparation and characterization of edible films from fish water-soluble proteins
Preparation and characterization of edible films from fish water-soluble proteins
复制标题
DOI：
10.1046/j.1444-2906.2000.00057.x
复制
发表时间：
2000-04-01
影响因子：
1.9
通讯作者：
Tanaka, M
中科院分区：
文献类型：
--
作者：
Iwata, K;Ishizaki, S;Tanaka, M
为有效利用水产品加工废水中大量丢弃的鱼类水溶性蛋白（FWSP），研究了蓝马林鱼肉中水溶性蛋白可食性膜的开发与表征。成膜溶液由3% FWSP溶液在pH为10的条件下制备，1.5%甘油作为增塑剂，然后在70℃下加热15分钟。通过在25℃下干燥成膜溶液20小时，成功制备了可食用的薄膜。结果表明，FWSP必须以某种方式变性才能展开蛋白质结构，并且FWSP分子的相互作用，特别是通过二硫键，可归因于薄膜的形成。由此形成的透明可食用薄膜与大多数其他蛋白质薄膜相比，具有更好的柔韧性和更低的水蒸气渗透性。
As a means of effective utilization of fish water-soluble proteins (FWSP), which are mostly discarded into the waste water of seafood processing plants, the development and characterization of edible films from FWSP of blue marlin meat were investigated. The film-forming solutions were prepared from 3% FWSP solutions at pH 10 with 1.5% glycerol as a plasticizer, followed by heating at 70 degrees C for 15 min. Edible films were successfully prepared by drying the film-forming solutions at 25 degrees C for 20 h. It was revealed that FWSP had to be denatured somehow to unfold the protein structure, and the interaction of FWSP molecules, particularly through disulfide linkages, was attributed to the formation of films. Transparent edible films thus formed had better flexibility and lower water vapor permeability compared with most of the other protein films.