Blend films based on cuttlefish (Sepia pharaonis) ventral skin gelatin (CG) and mungbean protein isolate (MPI) at different blend ratios (CG/MPI=10:0, 8:2, 6:4, 4:6, 2:8 and 0:10, w/w) prepared at pH 11 using 50% glycerol (based on total protein) as plasticizer were characterized. CG films incorporated with MPI at increasing amounts had the decreases in tensile strength (TS) (p<0.05). The increases in elongation at break (EAB) were observed when CG/MPI ratios of 6:4 or 4:6 were used (p<0.05). Decreased water vapor permeability (WVP) was obtained for films having the increasing proportion of MPI (p<0.05). CG/MPI blend films with higher MPI proportion had lower film solubility and L*-values (lightness) but higher b*-values (yellowness) and ΔE*-values (total color difference) (p<0.05). Electrophoretic study revealed that disulfide bond was present in MPI and CG/MPI blend films. However, hydrogen bonds between CG and MPI in the film matrix were dominant, as elucidated from FTIR spectroscopic analysis. Moreover, thermal stability of CG/MPI blend film was improved as compared to that of films from respective single proteins. Differential scanning calorimetry result suggested solid-state morphology of CG/MPI (6:4) blend film that consisted of amorphous phase of partially miscible CG/MPI mixture and the coexisting two different order phases of individual CG and MPI domains. Thus, the incorporation of MPI into gelatin film could improve the properties of resulting blend film, which were governed by CG/MPI ratio.
Copyright © 2011 Elsevier B.V. All rights reserved.