542 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.+*, /., /.1 (,**0) 16 Patricia Yuca Hamaguchi E#ect of Propylene Glycol Alginate on the Propertie
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(2) Patricia Yuca Hamaguchi
(3)
(4). E#ect of Propylene Glycol Alginate on the Properties of Edible Film Prepared from Alaska Pollack Surimi WuYin Weng, Patricia Yuca Hamaguchi and Munehiko Tanaka Department of Food Science and Technology, Tokyo University of Marine Science and Technology, .ῌ/ῌ1 Konan, Minato, Tokyo +*2ῌ2.11 ῎῎῎῎῎῎῎῎῎῎῎῎῎῎῎῎ Propylene glycol alginate (PGA) was incorporated into Alaska pollack-surimi films to improve their mechanical properties. The tensile strength of PGA-surimi films prepared at pH ++ was twice as high compared to surimi films prepared at pH 1. Elongation at break was not a#ected by the incorporation of PGA. The water vapor permeability, film and protein solubility, and protease digestibility of PGA-surimi films were not markedly influenced by pH. The film-forming mechanism of PGA-surimi films was investigated on the basis of the changes in SDS-PAGE patterns and the available lysine content. The results revealed that the formation of cross-linkages between e-amino groups of lysine residues in surimi proteins and mannuronic acid esters of the PGA above pH +* was responsible for the increased tensile strength of films. (Received Feb. +., ,**0 ; Accepted Jun. -*, ,**0).
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(131) G]9:. 20 . . + :"; 68<=> q%< .0 +,ῌ +2 ,**/ , ?@ <=>"3 *A=> 1q /+ -+/ῌ-,* ,**. - B8~ ^KLMN32N¡¢T£! q%=> -/ .,ῌ/* ,**. . ¤¥CD ¦L1'( )! §1¨¢hN 3 +3 -,ῌ-/ +33+ / Diab, T., Biliaderis, C.G., Gerasopoulos, D. and Sfakiotakis, E., Physicochemical properties and application of pullulan edible films and coatings in fruit preservation. J. Sci. Food Agric., 2+, 322ῌ+*** ,**+ 0 Iwata, K., Ishizaki, S., Handa , A. and Tanaka, M., Preparation and characterization of edible films from fish water-soluble proteins. Fisheries Sci., 00, -1,ῌ-12 ,*** 1 Shiku, Y., Hamaguchi, P.Y. and Tanaka, M., E#ect of pH on the preparation of edible films based on fish myofibrillar proteins. Fisheries Sci., 03, +*,0ῌ+*-, ,**- 2 © Eª Patricia Yuca Hamaguchi, «¬F :" ; WqM¡m®¯L%
(132) &'( )GH< 1 q /- +*-ῌ+*2 ,**0 3 John, M.K. and Catherine, D.M., Edible and biodegradable polymer films : challenges and opportunities. Food Technol., /+, 0+ῌ1. +331 +* Stainsby, G., Proteinaceous gelling systems and their complexes with polysaccharides. Food Chem., 0, -ῌ+. +32* ++ IJ° KL±² MNp@ ³1fKe´µ1¶" §¢ gMh q%$&·O¸^P¸ Q8¸R S ¹ pp. D+**-D+*0 +333 +, Rhim, J.W., Wu, Y., Weller, C.L. and Schnepf, M., Physical characteristics of a composite film of soy protein isolate and propylene glycol alginate. J. Food Sci., 0., +.3ῌ+/, +333 +- American Society for Testing and Material, Annual Book of ASTM standards. ASTM, Philadelphia, PA, USA, +323 +. Gennadios, A., McHugh, T.H. and Weller, C.L., Edible coatings and films to improve food quality. Technomic, New York, pp. ,*+ῌ-*- +33. +/ Lowry, O.H., Rosebrough, N. J., Farr, A.L. and Randall, R. J., Protein measurement with the Folin phenol reagent. J. Biol. Chem., +3-, ,0/ῌ,1/ +3/+ +0 Perez-Mateos, M., Lorenco, H., Montero, P. and Borderias, A. J., Rheological and biochemical characteristics of high-pressure and heat induced gels from blue whiting (Micromesistius poutassou ) muscle proteins. J. Agric. Food Chem., ./, ..ῌ.3 +331 +1 Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T.. Nature, ,,1, 02*ῌ02/ +31* +2 Bubnis, W.A. and Ofner, C.M., The determination of e-amino groups in soluble and poorly soluble proteinaceous materials by a spectrophotometric method using trinitrobenzenesulfonic acid. Anal. Biochem., ,*1, +,3ῌ+-- +33, +3 Stell, R.D.D. and Torrie, J.H., Principles and procedure of statistics. A biometrical approach. Mc Graw-Hill, New York, pp. 20, +32* .
(133) 21 ,*. ,+. ῌ : PGA . Shih, F.F., Interaction of soy isolate with polysaccharide and its e#ect on film properties. J. Agric. Food Chem., 1+, +,2+ῌ+,2/ +33. Ou, S.Y., Kwok, K.C. and Kang, Y. J., Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film. J. Food Eng., 0., -*+ῌ-*/ ,**.. ,,. 547. Gray, C. J., Gri$ths, A. J., Stevenson, D.L. and Kennedy, J.F., Studies on the chemical stability of propylene glycol alginate esters. Carbohydrate Polymers, +,, .+3ῌ .-* +33*. +2 , +. +2 0 -*
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