Properties of cast films from pickle fermentation brine protein

A proteinaceous fibrous material formed during commercial fermentation of c ucumbers was used for manufacturing films. The effects of pH and heat treat ments on tensile strength (TS), puncture strength (PS), water vapor permeab ility (WVP), protein solubility in water, and color of pickle fermentation brine protein (PFBP) cast films were determined. Nine types of films at thr ee different pH values (7.0, 9.0, and 11.0) and three different heat treatm ents (no heat, heated at 70 and 90 degrees C for 30 min) were prepared by c asting 5% (w/w) PFBP aqueous solution, containing 2.25% (w/w) glycerol, ont o polystyrene plates and overnight drying at room temperature. The TS of pH 7.0 films was higher than the TS of pH 9.0 and 11.0 films (P < 0.05). The highest PS was observed with pH 7.0 films prepared from PFBP solution heate d at 70 degrees C (P < 0.05). Alkaline pH and temperature caused a decrease in both TS and PS of the films. Film thickness ranged from 58 to 74 mu m. WVP values of films decreased with increasing pH and temperature. No heat/p H 7.0 films had the greatest WVP. Protein solubility of films in water incr eased with increasing pH and temperature.