Selected Functional Properties of Fish Myofibrillar Protein-Based Films As Affected by Hydrophilic Plasticizers

Abstract

Myofibrillar protein-based films were developed from a film-forming solution based on fish mince. Glycerol, sorbitol, or sucrose was incorporated as plasticizer at various concentrations. The increase in film solubility in water with plasticizer content reflect plasticizer solubility in water. Solubility in water of protein network is not significantly affected by plasticizer concentration whatever the plasticizer. On the other hand, plasticization of myofibrillar protein-based films induced large decreases in film strength and elasticity and increases in deformation properties and water vapor permeability. No significant difference was observed in variations of functional properties as a function of plasticizer type when plasticizers were introduced at the same molecular contents, due to the structural similarities between glycerol, sorbitol, and sucrose. Keywords: Biopackaging; myofibrillar proteins; plasticizer; functional properties