THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS

In the present study, edible films from Isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (Ft) and oxygen permeability (OP) of producing films were determined. The CL film settled in the second range acc...

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Bibliographic Details
Published in:	Italian journal of food science Vol. 27; no. 1; pp. 64 - 74
Main Authors:	Ogur, S, Erkan, N
Format:	Journal Article
Language:	English
Published:	Chiriotti Editori S.r.l 01-01-2015 Chiriotti Editori
Subjects:	Backup software Coating, edible protein films, permeability, smoked fish, texture Fishes Food Permeability Proteins
Online Access:	Get full text
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Summary:	In the present study, edible films from Isolated or concentrated protein sources and from proteins of two different fish species were produced. The texture properties, light transmission (Ft) and oxygen permeability (OP) of producing films were determined. The CL film settled in the second range according to both tension test parameters, thus outclassing the other tested films. The WG film possessed the lowest LT, so making it more effective in protecting of food products from light than the other tested films. The SPI film with the lowest OP value can be used for the purpose of protecting of food products from harmful effects of oxidation. --Keywords: Coating, edible protein films, permeability, smoked fish, texture
ISSN:	1120-1770 1120-1770
DOI:	10.14674/1120-1770/ijfs.v75