• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.320-326
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• 2001

To obtain the basic data for preparing edible or biodegradable film, fish meal protein isolates (FMPI) were prepared through alkaline extraction. And FMPI's properties and the ester compounds permeability of FMPI film were measured. FMPI were extracted under various extracting time with 0.2 N NaOH solution at $60^{\circ}C$, Recovery ratios of FMPI extracted from fish meal were increased with extracting time increasing. Surface hydrophobicity of FMPI extracted for 1 hr showed highest value. Emulsifying activity index (EAI) was increased with the increasement of extracting time but its emulsifying stability index (ESI) showed an inverse results. Viscosity of FMPI solution showed the highest value at pH 2 but showed the lowest value at pH 4, The higher concentration of sorbitol as plasticizer showed the higher ethyl acetate permeability of FMPI film, Ethyl acetate permeability of FMPI films according to kind of plasticizers showed different degree and increased in order as follow: polyethylene glycol, glycerol and sorbitol. Ester compounds having the lower molecular weight showed the higher permeability. Increment of temperature increased the ethyl acetate permeability of FMPI film. FMPI haying higher surface hydrophobicity made FMPI film be higher tensile strength. On elongation of FMPI films, kinds of plasticizer were more effective than surface hydrophobicity of FMPI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.494-499
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• 2001

To determine optimal conditions for preparing protein isolate film from fish meal, the water vapor permeability (WVP), tensile properties and solubility of fish meal proteinisolate (FMPI) film were measured. FMPI was extracted from fish meal under conditions of various extraction times at $60^{\circ}C$. Extracting time little affected to WVP of FMPI film. The film added with glycerol as plasticizer showed higher WVP than sorbitol added. As extraction time increased up to 1 hr, tensile strength and elongation were increased. While in more extracting time than 1 hr, increasing extracting time made tensile strength and elongation showed negative correlations. The correlation of soluble protein amount and tensile strength showed higher value ($r^{2}=0.83$) than that of elongation ($r^{2}=0.62$).