Author/Authors :
Valdivia-López, M. A. Departamento de Alimentosy Biotecnolog´ıa - Facultad de Qu´ımica - Universidad Nacional Autonoma de M ´ exico - ´ 04510 Ciudad de Mexico, Mexico , Tecante, A. Departamento de Alimentosy Biotecnolog´ıa - Facultad de Qu´ımica - Universidad Nacional Autonoma de M ´ exico - ´ 04510 Ciudad de Mexico, Mexico , Granados-Navarrete, S. Departamento de Alimentosy Biotecnolog´ıa - Facultad de Qu´ımica - Universidad Nacional Autonoma de M ´ exico - ´ 04510 Ciudad de Mexico, Mexico , Martínez-García, C. Departamento de Alimentosy Biotecnolog´ıa - Facultad de Qu´ımica - Universidad Nacional Autonoma de M ´ exico - ´ 04510 Ciudad de Mexico, Mexico
Abstract :
A protein concentrate (PC) was obtained from Grouper fish skin and it was used to prepare films with different amounts of sorbitol
and glycerol as plasticizers.The best performing films regarding resistance were then modified with various concentrations of CaCl2,
CaSO4 (calcium salts), and glucono-𝛿-lactone (GDL) with the purpose of improving their mechanical and barrier properties. These
films were characterized by determining their mechanical properties and permeability to water vapor and oxygen. Formulations
with 5% (w/v) protein and 75% sorbitol and 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol produced adequate
films. Calcium salts and GDL increased the tensile fracture stress but reduced the fracture strain and decreased water vapor
permeability compared with control films. The films prepared represent an attractive alternative for being used as food packaging
materials.
Keywords :
Preparation , Modified Films , Protein , Grouper Fish
