- Abstract:
-
The effects of type and concentration of plasticizers on the mechanical properties and water vapor permeability (WVP) of edible films from fish water-soluble proteins (FWSP) were investigated. Among plasticizers investigated in the present study, glycerol and polyethylene glycol (PEG) gave the films flexible structure. As the concentration of glycerol increased, tensile strength (TS) decreased with concomitant increase of elongation at break (EAB) and WVP. In contrast, PEG showed more marked ...
Expand abstract - Publication status:
- Published
- Publisher copy:
- 10.1046/j.1444-2906.2001.00237.x
-
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- Journal:
- FISHERIES SCIENCE
- Volume:
- 67
- Issue:
- 2
- Pages:
- 346-351
- Publication date:
- 2001-04-05
- DOI:
- EISSN:
-
1444-2906
- ISSN:
-
0919-9268
- URN:
-
uuid:9472ede5-d997-4280-b030-e7d623bbdff4
- Source identifiers:
-
311576
- Local pid:
- pubs:311576
- Language:
- English
- Keywords:
- Copyright date:
- 2001
Journal article
Influence of plasticizers on the properties of edible films prepared from fish water-soluble proteins
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