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Effects of plasticizer type and concentration on the physicochemical properties of edible film from squid Todarodes pacificus mantle muscle

机译:增塑剂类型和浓度对鱿鱼Todarodes pacificus地幔肌肉可食膜理化性质的影响

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Physical properties of edible film from squid Todarodes pacificus mantle muscle plasticized with different plasticizers (glycerol, sorbitol, glucose, and fructose) at various concentrations (10%, 20%, and 30% w/w of protein) were determined. The results showed that tensile strength (TS) significantly decreased (P < 0.05) while elongation at break significantly increased (P < 0.05) upon plasticizer addition. Water vapor permeability (WVP) significantly increased (P < 0.05) upon addition of glycerol or sorbitol but significantly decreased (P < 0.05) upon addition of glucose or fructose. Among the plasticizers used in this study, glycerol showed the greatest ability to decrease film TS. However, glycerol-plasticized film was less transparent than those with other plasticizers. Addition of glucose or fructose seemed to decrease the WVP of the film via a Maillard reaction. However, change in film color also occurred to a greater degree than for glycerol- or sorbitol-plasticized film.
机译:测定了在不同浓度(10%,20%和30%w / w的蛋白质)下用不同的增塑剂(甘油,山梨糖醇,葡萄糖和果糖)增塑的鱿鱼Todarodes pactleus地幔肌肉可食膜的物理性质。结果表明,加入增塑剂后,拉伸强度(TS)明显降低(P <0.05),而断裂伸长率则明显提高(P <0.05)。加入甘油或山梨糖醇后,水蒸气渗透率(WVP)显着增加(P <0.05),但是加入葡萄糖或果糖后,水蒸气渗透性(WVP)显着降低(P <0.05)。在这项研究中使用的增塑剂中,甘油显示出最大的降低膜TS的能力。但是,甘油增塑膜的透明性不及其他增塑剂。经由美拉德反应,添加葡萄糖或果糖似乎降低了膜的WVP。但是,与甘油或山梨糖醇增塑薄膜相比,薄膜颜色变化的程度也更大。

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