Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins

2017 ◽  
Vol 13 (11) ◽  
Author(s):  
Furkan Turker Saricaoglu ◽  
Sadettin Turhan
Keyword(s):  
Protein Concentration ◽  
Water Vapor Permeability ◽  
Chicken Meat ◽  
Vapor Permeability ◽  
Foaming Properties ◽  
Glycerol Concentration ◽  
Sorption Data ◽  
Glycerol Level ◽  
Film Forming ◽  
Meat Proteins

AbstractIn the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-Ps) were determined at different pH (2, 4, 6, 8 and 12), and film-forming properties were evaluated depending on MDCM-P (2, 3 and 4 %) and glycerol (30, 40 and 50 %) concentrations. The highest solubility, emulsifying and foaming properties were determined at pH 12. MDCM-P solutions showed non-polyelectrolyte behavior and gelation onset temperature was determined at 36 °C. Film-forming properties of MDCM-P showed that the tensile strength decreased, and elongation at break increased as glycerol concentration increased. Films became more transparent with increasing glycerol and decreasing protein concentration, while water vapor permeability increased with increasing glycerol and protein concentration. Water sorption data of films were fitted to the Guggenheim, Anderson, and De Boer model. In general, equilibrium moisture content of films increased as glycerol level increased. Overall, the results showed that MDCM-P could be useful as a new protein source for both food and packaging industries.

scholarly journals Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration

2019 ◽  
Vol 20 (5) ◽  
pp. 1246 ◽  
Author(s):  
Olga Díaz ◽  
Tania Ferreiro ◽  
José Rodríguez-Otero ◽  
Ángel Cobos
Keyword(s):  
Water Vapor ◽  
Radical Scavenging ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Dry Matter Content ◽  
Glycerol Concentration ◽  
Chickpea Flour ◽  
Film Forming ◽  
Plasticizer Concentration

The use of flours as a material for biopolymer-based film preparation has gained interest due to the fact that they are a natural mixture of compatible macromolecules and due to their low cost. Chickpea flour shows a promising composition for the development of edible films. The aim of this study was to characterize and evaluate the properties of chickpea flour films as affected by pH (7 or 10) and plasticizer concentration (1% or 3% w/v) of film-forming solutions. Water vapor permeability, solubility, color, opacity, mechanical properties, thermal stability, structural changes by Fourier transform infrared analysis, and microstructure of the films were determined. Glycerol content and pH influenced chickpea flour film properties, microstructure and structural organization; interactions were also observed. The 1% glycerol films showed lower water vapor permeability, thickness, radical scavenging capacity, elongation at break and puncture deformation, and higher dry matter content, swelling, opacity, elastic modulus, and tensile and puncture strengths than 3% glycerol films. Film-forming solutions at pH 10 produced films with higher thickness and swelling, and were greener than those from solutions at neutral pH. The changes were more intense in 1% glycerol films. Glycerol concentration and pH could be combined in order to obtain chickpea flour films with different properties according to different food packaging requirements.

Polysaccharide-Based Film of Cassia fistula and it's Antibacterial Activity

2014 ◽  
Vol 875-877 ◽  
pp. 87-90 ◽  
Author(s):  
Chutimon Satirapipathkul ◽  
Tanakan Chatdum
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Inhibition Zone ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Bacterial Strains ◽  
Cassia Fistula

The film-forming potential of isolate of seed polysaccharide fromCassia fistulawas investigated. Increasing the glycerol concentration in the film increased elongation at break, film solubility and water vapor permeability but decreased tensile strength (TS). The film impregnated with the acetone extract ofAtractylodes lanceawas assessed for inhibition ofEscherichia coliandStaphylococcus aureus. The obtained results showed that the films exhibited antibacterial activity against both bacterial strains. Disc-diffusion assay revealed that the film resulted in a larger inhibition zone around the film onStaphylococcus aureusthan it did onEscherichia coliat the same extract concentrations (0.1 to 0.9 wt %). It can be seen that the film has satisfactory physical and antibacterial properties.

Effects of Zein on Film-Forming Ability and Properties of Wheat Gluten Films

2013 ◽  
Vol 750-752 ◽  
pp. 1582-1585
Author(s):  
Chun Hong Zhang ◽  
Nan Chang ◽  
Chen Li ◽  
Xin Hua Li
Keyword(s):  
Water Retention ◽  
Wheat Gluten ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Hydrogen Bond Interaction ◽  
Elongation At Break ◽  
Film Forming ◽  
And Staphylococcus Aureus

Zein was added into wheat gluten (WG) to prepare zein composite films (ZCF) in order to improve the properties of films. The film-forming ability, properties, surface microstructure and infrared spectrum of WG films and ZCF were investigated. The results show that the viscosity of film-forming solutions decrease, and uniformity become worse slightly, after zein added. ZCF are yellow, with metal luster, whose toughness and water retention increase. Compared to the control, the ZCF tensile strength (TS), elongation at break (EB) and resistance of oxygen are increased by 33.2%, 17.2% and 11.25%, and water vapor permeability (WVP) and transparency are decreased by 26.0% and 75.4% respectively. ZCF have better antibacterial properties than WG films. The inhibition effect on escherichia coli and staphylococcus aureus are increased by 36.36% and 32.89% respectively. Hydrogen bond interaction of ZCF become weak, and the surface of ZCF become smooth and evenly.

scholarly journals Optimization of acetylated starch films from purple sweet potato: effect of glycerol, carboxymethylcellulose, and stearic acid

2021 ◽  
Author(s):  
Rafael Contreras-Chávez ◽  
Ma. Guadalupe Garnica Romo ◽  
Héctor Eduardo Martínez-Flores ◽  
Juan de Dios Figueroa-Cárdenas ◽  
Carlos Alberto Rodrigues Anjos ◽  
...  
Keyword(s):  
Water Vapor ◽  
Stearic Acid ◽  
Water Vapor Permeability ◽  
Simultaneous Optimization ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Alternative Source ◽  
Positive Perspective ◽  
Purple Sweet Potato ◽  
Alternative Sources

Abstract The objective of this study was to ascertain the optimal additive conditions to develop a film from an alternative source of modified starch, using the response surface methodology. The central composite design + points used factors to evaluate the effect of the independent variables (glycerol concentration: 0.3, 0.35, and 0.40 g/g starch; carboxymethylcellulose: 0.5, 0.75 and 1 g/5 g starch; stearic acid 0.025, 0.05, and 0.075 g/5 g starch) on the response variables (solubility, swelling, opacity, luminosity, tensile strength, elongation, water vapor permeability, and water activity). A simultaneous optimization was achieved using concentrations of glycerol 0.30 g/g starch, CMC 0.32 g/5g starch, and stearic acid 0.007g/5g starch, which generated interesting properties validated through experimentation. Therefore, an ecological film was obtained that can be considered for food coating because it presented a low permeability to water vapor (0.0055 g/msMPa), a high percentage of elongation (91%), and a decrease in solubility (23%). This will also allow the incorporation of other compounds such as antioxidants, reinforcements, and sensors with favorable results, and with a positive perspective on the use of alternative sources of starch.

Effect of structural characteristics of modified waxy corn starches on rheological properties, film-forming solutions, and on water vapor permeability, solubility, and opacity of films

2011 ◽  
Vol 64 (1) ◽  
pp. 27-36 ◽  
Author(s):  
Alfonso Pérez-Gallardo ◽  
Luis A. Bello-Pérez ◽  
Blanca García-Almendárez ◽  
Gerardo Montejano-Gaitán ◽  
Gustavo Barbosa-Cánovas ◽  
...  
Keyword(s):  
Water Vapor ◽  
Rheological Properties ◽  
Structural Characteristics ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Film Forming ◽  
Waxy Corn

Effects of Transglutaminase on Rheological and Film Forming Properties of Fish Gelatin

2011 ◽  
Vol 236-238 ◽  
pp. 2877-2880 ◽  
Author(s):  
Zun Ying Liu ◽  
Yuan Lu ◽  
Xiao Jun Ge ◽  
Ming Yong Zeng
Keyword(s):  
Water Vapor Permeability ◽  
Gel Strength ◽  
Vapor Permeability ◽  
Fish Gelatin ◽  
X Ray Diffraction ◽  
Elongation At Break ◽  
X Ray ◽  
Control Film ◽  
Film Forming ◽  
Viscous Modulus

Rheological and film forming properties of fish gelatin modified by transglutaminase (TGase) were investigated. The results indicated that the modified gels had higher gel strength of 101.4 g and 118.6 g with added TGase of 1% and 2 %, respectively. Elastic modulus (G'), viscous modulus (G'') of modified gels were significantly increased by the addition of 2% TGase. Tensile strength (TS) and elongation at break (EAB) of modified film increased by 38.2% and 137.1%, respectively, compared with the control film (P<0.05). The use of TGase significantly decreased water vapor permeability (WVP) of resulting film. Fourier transform infrared spectra (FTIR), X-ray diffraction (XRD) and microstructure analysis denoted a certain degree of interference of TGase in the arrangement of gelatin molecules.

Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil

2016 ◽  
Vol 12 (7) ◽  
pp. 647-660 ◽  
Author(s):  
Krisana Nilsuwan ◽  
Soottawat Benjakul ◽  
Thummanoon Prodpran
Keyword(s):  
Palm Oil ◽  
Water Vapor Permeability ◽  
Light Transmittance ◽  
Vapor Permeability ◽  
Fish Gelatin ◽  
Soy Lecithin ◽  
Elongation At Break ◽  
Film Forming ◽  
Emulsion Film ◽  
Oil Droplet Size

Abstract Properties of film-forming dispersion (FFD) and emulsion film incorporated with palm oil containing soy lecithin at 50 % and 75 % (w/w, based on palm oil) and emulsified with different microfluidization pressures (6.89, 13.79 and 20.68 MPa) and pass numbers (2 and 4) were investigated. Microfluidized FFD containing 50 % soy lecithin showed the smaller oil droplet size. The lower water vapor permeability with higher tensile strength and elongation at break were found for films from microfluidized FFD (p < 0.05). Films containing 50 % soy lecithin had higher light transmittance and lower b*- and ΔE*-values than those containing 75 % soy lecithin (p < 0.05). Smooth surface and compact cross-section were observed in films from microfluidized FFD. Film from microfluidized FFD containing 50 % soy lecithin showed higher thermal stability. Thus, the emulsion film with improved properties could be prepared from FFD using 50 % soy lecithin with the aid of microfluidization.

Mechanical and Water Barrier Properties of Zein–Corn Starch Composite Films as Affected by Gallic Acid Treatment

2016 ◽  
Vol 12 (8) ◽  
pp. 773-781 ◽  
Author(s):  
Kingsley Masamba ◽  
Yue Li ◽  
Hafiz Rizwan Sharif ◽  
Jianguo Ma ◽  
Fang Zhong
Keyword(s):  
Composite Film ◽  
Gallic Acid ◽  
Acid Treatment ◽  
Corn Starch ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Water Barrier ◽  
Film Forming

Abstract The effect of gallic acid treatment on mechanical and water barrier properties in zein and zein–corn starch composite films was investigated. Four concentrations of corn starch (5 %, 10 %, 15 %, 20 %) were used in composite films making a final solid concentration of 6 % (w/v) in the film forming solution. One composite film containing 10 % corn starch was also prepared in absence of gallic acid for comparison purpose. Gallic acid treatment improved tensile strength (TS) and water vapor permeability (WVP) while solubility was increased in control zein films. On the other hand, gallic acid treatment significantly (p < 0.05) reduced TS and increased WVP in zein–corn starch composite films. Interestingly, mechanical and water barrier properties of composite films prepared in absence of gallic acid were comparatively better than gallic acid treated composite films. These findings provided useful insights in how each individual hydrocolloid in the composite film was differently affected by gallic acid treatment.

scholarly journals Effect of cellulose nanofibers concentration on mechanical, optical, and barrier properties of gelatin-based edible films

DYNA ◽  
2015 ◽  
Vol 82 (191) ◽  
pp. 219-226 ◽  
Author(s):  
Ricardo David Andrade Pizarro ◽  
Olivier Skurtys ◽  
Fernando Osorio-Lira
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Cellulose Nanofibers ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Mechanical Tests ◽  
Vapor Permeability ◽  
Glycerol Concentration ◽  
Gelatin Concentration

The effect of gelatin, glycerol, and cellulose nanofiber (CNFs) concentrations on the mechanical properties, water vapor permeability, and color parameters of films was evaluated. The results indicate that the color is only affected by the gelatin concentration. Mechanical tests indicated that with increasing concentration of gelatin and CNFs, there is an increase in tensile strength, whereas an increase in glycerol concentration causes an increase in elongation, making the films more flexible. An increased concentration of gelatin and glycerol makes the film more permeable to water vapor, while an increase in the concentration of CNFs reduces this property. Finally, the addition of CNFs to gelatin-based films improves their mechanical and barrier properties (water vapor) without affecting the appearance (color) of the films.

Physicochemical Properties of Biodegradable Tilapia Skin Gelatin Film and Gelatin-Polysaccharide Based Composite Films

2014 ◽  
Vol 941-944 ◽  
pp. 1133-1140 ◽  
Author(s):  
Shuai Peng ◽  
Li Hong Niu ◽  
Ke Qiang Lai ◽  
Yi Qun Huang
Keyword(s):  
Tensile Strength ◽  
Composite Film ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Gelatin Film ◽  
Vapor Permeability ◽  
Film Properties ◽  
Arabic Gum ◽  
Gelatin Films ◽  
Film Forming

The present study was to investigate the film forming properties of tilapia skin gelatin as affected by the addition of 2%, 5% Arabic gum or pectin (g/g gelatin), as well as 1%, 2% glutaraldehyde (GTA) (g/g gelatin) in an attempt to improve gelatin film properties. Tensile strength (TS) and transparency of gelatin film were improved 36.6% and 30.3% by the addition of Arabic gum, respectively, while the water vapor permeability (WVP) was not affected. The addition of pectin had less effect on the film tensile strength and transparency, but led to 41.7% of increase in WVP. Tensile strength and WVP of gelatin-arabic gum composite film cross-linked with 2% GTA were better than those of 1% GTA cross-linked composite film, though the extensibility and transparency were slightly weak. The FTIR spectra of gelatin films showed that both Arabic gum and pectin formed cross-linkages with gelatin protein molecules, while GTA facilitated the formation of intermolecular bonds, resulting in more stable films.

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