Preparation and characterization of edible films from fish water-soluble proteins.

• IWATA KIYOMI

  Department of Food Science and Technology, Tokyo University of Fisheries

• ISHIZAKI SHOICHIRO

  Department of Food Science and Technology, Tokyo University of Fisheries

• HANDA AKIHIRO

  R & D Division, Q.P. Corporation

• TANAKA MUNEHIKO

  Department of Food Science and Technology, Tokyo University of Fisheries

Abstract

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°C for 15 min. Edible films were successfully prepared by drying the film-forming solutions at 25°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.

Journal

• Fisheries science

  Fisheries science 66 (2), 372-378, 2000

  The Japanese Society of Fisheries Science

Keywords

• blue marlin
• edible film
• fish water-soluble proteins
• strength
• tensile
• water vapor permeability

Details

• CRID: 1390001204428974720
• NII Article ID: 10004858266
• NII Book ID: AA10993718
• DOI: 10.1046/j.1444-2906.2000.00057.x
• COI: 1:CAS:528:DC%2BD3cXjsl2ns74%3D
• ISSN: 14442906
• ISSN: 09199268
• NDL BIB ID: 5384361
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5384361
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed