{"id":38937,"date":"2021-06-09T16:07:29","date_gmt":"2021-06-09T16:07:29","guid":{"rendered":"https:\/\/matis.is\/?p=38937"},"modified":"2021-06-09T16:07:29","modified_gmt":"2021-06-09T16:07:29","slug":"effect-of-ph-on-the-formation-of-edible-films-made-from-the-muscle-proteins-of-blue-marlin-makaira-mazara","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/greinar\/effect-of-ph-on-the-formation-of-edible-films-made-from-the-muscle-proteins-of-blue-marlin-makaira-mazara\/","title":{"rendered":"Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara)"},"content":{"rendered":"<p>Whole meat of Blue marlin (<em>Makaira mazara<\/em>) was used to prepare edible films. Protein solubility in film-forming solutions was high at acidic and alkaline pHs, while that at neutral pH was close to zero. Acidic and alkaline pHs improved the tensile strength while the effects of pH, on elongation at break, water vapor permeability and light transmission of the films, were not significant. From the film solubility in various protein denaturants it was revealed that the main interaction responsible for the formation of acidic and alkaline pH films was hydrophobic interaction, while that for neutral pH films was ionic bonding.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0308814605009556\">Link to article<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Whole meat of Blue marlin (Makaira mazara) was used to prepare edible films. Protein solubility in film-forming solutions was high [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-greinar.php","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2011],"tags":[],"class_list":["post-38937","post","type-post","status-publish","format-standard","hentry","category-greinar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara) - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/matis.is\/en\/greinar\/effect-of-ph-on-the-formation-of-edible-films-made-from-the-muscle-proteins-of-blue-marlin-makaira-mazara\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara) - Mat\u00eds\" \/>\n<meta property=\"og:description\" content=\"Whole meat of Blue marlin (Makaira mazara) was used to prepare edible films. 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