Thermal properties of fish myofibrillar protein-based films as affected by moisture content
- 作者：Cruq ; Bernard ; Gontard ; Nathalie ; Guilbert ; Sté ; phane
- 关键词：biopackaging ; glass transition ; myofibrillar proteins
- 刊名：Polymer
- 出版年：1997
- 期刊代码：83_00323861
- 类别：ms
- 出版时间：May, 1997
- 卷：38
- 期：10
- 页码：2399-2405
- 文件大小：642 K
摘要
Myofibrilar protein-based films were developed from a film-forming solution based on fish mince. The thermal properties of these films were characterized by dynamical mechanical thermal analysis and by differential scanning calorimetry as a function of their water content. During a temperature increase, the films produced sudden changes in mechanical property and specific heat, which are classicaly associated with the glass-rubber transition for amorphous materials. The glass transition was about 20°C broad. Increasing the film water content involved a non-linear decrease in glass transition temperature. The thermodynamic theory of the glass transition (i.e. the Couchman-Karasz equation) was inadequate to describe fully the plasticizing effect of water on the films.