Nanocomposites films obtained from protein isolates of mechanically deboned chicken meat added with montmorillonite

Abstract

Abstract The aim of this study was to evaluate the properties of nanocomposite films of protein isolates from mechanically deboned chicken meat with organoclay (montmorillonite). For the film development, a 23 experimental design was performed with three levels, protein isolate (2, 3.5, 5 g.100 mL-1 of solution), montmorillonite (0.3, 0.5, 0.7 g.100mL-1 of solution) and glycerol (25, 30, 35 g.100 mL-1 CPI). The tensile strength varied between 6.7 and 9.1 MPa, elongation to break from 26-66%, opacity of 13.1 to 35.7 and solubility from 38.5% to 81.8%. Assessing the structural properties, interleaving of the isolate and montmorillonite can be noted. The results obtained in the experimental design indicate that 2.0 g of CPI.100 g-1 of solution, 0.8 g of MMT.100 g-1of solution and 0.2 g of glicerol.100 g-1CPI are the ideal parameters for preparing nanocomposite films.

Keywords

• by-product
• chicken
• protein isolate
• film