The work is concerned with the effects of glycerol content and pH value of
film forming solution on the functional properties of protein-based films.
The films were produced of chicken breast proteins, dissolved under either
acidic (pH 3) or alkaline (pH 11) conditions, with different concentrations
of glycerol (35%, 50% and 65% w/w of protein content). Glycerol content
affected significantly mechanical properties, water vapor permeability,
color at pH 3 and film solubility (p<0.05). The pH value had significant
influence on light transmission, color, transparency and film solubility
(p<0.05). Considering the results of mechanical properties and film
solubility, the obtained films are in the acceptable range for the use as a
packaging material. It was estimated that water vapor permeability, color,
light transmission and transparency need to be improved for the application.