Volume 4, Issue 3 (2015)                   JFST 2015, 4(3): 117-131 | Back to browse issues page

‎ 20.1001.1.23225513.1394.4.3.7.9

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kazemi M, Shabanpour B, Pourashouri P. Evaluation of physical properties of nanocomposite films produced by fish myofibrillar protein reinforced with nanofibrillated cellulose. JFST 2015; 4 (3) :117-131
URL: http://jfst.modares.ac.ir/article-6-8639-en.html
Evaluation of physical properties of nanocomposite films produced by fish myofibrillar protein reinforced with nanofibrillated cellulose
Mohsen Kazemi * , Bahareh Shabanpour1 , Parastoo Pourashouri2
1- Professor., Department of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan
2- Assistant Prof., Department of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan
Abstract:   (8797 Views)
In order to improve the properties of myofibrillar protein-based film from silver carp (Hypophthalmichthys molitrix), nanofibrillated cellulose (NFC) at 3 levels (1, 3 and 5%) was used. Optimum treatment was determined by evaluating the mechanical, physical and optical properties as well as scanning electron microscopy analysis (SEM). Cellulose nanoparticles had no effect on tensile strength but reduced the elasticity of film (p≤0.05). Water vapor barrier property (WVP) and other physical properties of the films were improved by addition of nanofibrillated cellulose at 1%, but decreased at higher concentrations (p≤0.05. Based on SEM, low concentrations of nanoparticles showed more homogeneous dispersion and films had a smoother and better cross-sectional area compared to the higher levels of nanoparticles. Generally, low levels of nanoparticles could be effective to improve the mechanical and physical properties of myofibrillar protein - nanofibrillated cellulose films.  
Keywords: Film, Nanocomposite, fish myofibrillar protein, nanofibrillated cellulose
Full-Text [PDF 497 kb]   (3051 Downloads)    
Article Type: Research Article | Subject: Sea food processing
Received: 2015/04/11 | Published: 2015/11/22
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