Acta Periodica Technologica (Jan 2010)

Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

  • Nemet Nevena T.,
  • Šošo Vladislava M.,
  • Lazić Vera L.

DOI
https://doi.org/10.2298/APT1041057N
Journal volume & issue
Vol. 2010, no. 41
pp. 57 – 67

Abstract

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The work is concerned with the effects of glycerol content and pH value of film forming solution on the functional properties of protein-based films. The films were produced of chicken breast proteins, dissolved under either acidic (pH 3) or alkaline (pH 11) conditions, with different concentrations of glycerol (35%, 50% and 65% w/w of protein content). Glycerol content affected significantly mechanical properties, water vapor permeability, color at pH 3 and film solubility (p<0.05). The pH value had significant influence on light transmission, color, transparency and film solubility (p<0.05). Considering the results of mechanical properties and film solubility, the obtained films are in the acceptable range for the use as a packaging material. It was estimated that water vapor permeability, color, light transmission and transparency need to be improved for the application.

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