Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

• Main Authors: Nemet Nevena T., Šošo Vladislava M., Lazić Vera L.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2010-01-01
• Series: Acta Periodica Technologica
• Subjects: Edible films; packaging material; glycerol; pH value
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2010/1450-71881041057N.pdf

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.