Water vapor permeability of edible films prepared from fish water soluble proteins as affected by lipid type
2001
Tanaka, M. (Tokyo Univ. of Fisheries (Japan)) | Ishizaki, S. | Suzuki, T. | Takai, R.
Edible composite films were prepared from fish water soluble proteins (FWSP) and lipid materials. The effect of different types of fatty acids, i.e., lauric acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linoienic acid together with beeswax and edible oils (peanut oil, corn oil, salad oil, cod liver oil) at 20 or 40%(w/w) of protein on tensile strength, elongation at break, and water vapor permeability (WVP) was investigated. In general, the incorporation of lipid materials resulted in the decrease of tensile strength, the increase of elongationat break, and the reduction of WVP with some exceptions. Overall effect of unsaturated fatty acids was greater than that of saturated fatty acid or edible oils. Especially, WVP of FWSP film was significantly decreased by the incorporation of 40% oleic acid with a reduction of around 4.8 times.
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