Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin

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dc.contributor.authorNilsuwan,Krisana
dc.contributor.authorArnold, Marcellus
dc.contributor.authorBenjakul, Soottawat
dc.contributor.authorProdpran, Thummanoon
dc.contributor.authorKoro de la Caba
dc.contributor.authorC. O., Mohan
dc.date.accessioned2024-04-24T06:03:06Z
dc.date.available2024-04-24T06:03:06Z
dc.date.issued2021-10-11
dc.description.abstractBlend films from chicken protein isolate (CPI) and fish skin gelatin (FSG) at various CPI/FSG ratios (100:0, 80:20, 70:30, 60:40, 0:100), prepared at pH 3 or 11 were characterized. At the same pH, tensile strength (TS) of CPI/FSG films was higher than CPI and FSG films, and CPI/FSG film (60:40) had highest TS. Moreover, elongation at break (EAB) of blend films increased as FSG content augmented. EAB of CPI film and CPI/FSG (80:20) film was similar for both pHs. CPI films generally possessed higher water vapor permeability (WVP), light barrier property and b*-value than FSG counterpart. CPI films prepared at both pHs were not sealable. Nevertheless, addition of FSG improved sealing ability of blend films. At the same CPI/FSG ratio, seal strength and seal efficiency were lower for films prepared at pH 11. Moreover, higher TS and b*-value were gained, compared to those of films prepared at pH 3. Less cracks on surface and cross-section appeared for CPI/FSG films as revealed by scanning electron microscopy images, compared to CPI and FSG films. Therefore, incorporation of FSG up to 40% into blend film was able to improve mechanical properties, WVP, and sealing ability of blend films.
dc.identifier.citationJ Food Sci Technol (July 2022) 59(7):2562–2571 https://doi.org/10.1007/s13197-021-05273-4
dc.identifier.issn0022-1155
dc.identifier.urihttp://10.10.10.7:82/handle/123456789/6280
dc.language.isoen
dc.publisherSpringer
dc.titleCharacteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin
dc.typeArticle
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