SELECTED FUNCTIONAL-PROPERTIES OF FISH MYOFIBRILLAR PROTEIN-BASED FILMS AS AFFECTED BY HYDROPHILIC PLASTICIZERS

Myofibrillar protein-based films were developed from a film-forming so lution based on fish mince. Glycerol, sorbitol, or sucrose was incorpo rated as plasticizer at various concentrations. The increase in film s olubility in water with plasticizer content reflect plasticizer solubi lity in water. Solubility in water of protein network is not significa ntly affected by plasticizer concentration whatever the plasticizer. O n the other hand, plasticization of myofibrillar protein-based films i nduced large decreases in film strength and elasticity and increases i n deformation properties and water vapor permeability. No significant difference was observed in variations of functional properties as a fu nction of plasticizer type when plasticizers were introduced at the sa me molecular contents, due to the structural similarities between glyc erol, sorbitol, and sucrose.