Rocha, Meritaine daLoiko, Márcia ReginaGautério, Gabrielle VictoriaTondo, Eduardo CésarPrentice-Hernández, Carlos2013-10-172013-10-172013ROCHA, Meritaine et al. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. Journal of Food Engineering, v. 116, p. 666-673, 2013. Disponível em: <http//www. http://www.sciencedirect.com/science/article/pii/S0260877413000113.pdf>. Acesso em 09 out. 2013.0260-8774http://repositorio.furg.br/handle/1/4062This study was conducted to evaluate the influence of thermal treatment (74, 82, and 90 _C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) of film-forming solution on the properties of Argentine anchovy (Engraulis anchoita) protein isolate (API) films produced by casting. The API presented 88.8% of proteins, 5.5% moisture, 1.3% lipids, 1.0% ash and 53.3% of polar amino acids. The DSC of protein isolate was observed at maximum temperature of 62.2 _C and DH 6.4 J/g. The thickness, water vapor permeability, color difference and opacity of the films were not affected by the experimental variables studied (p > 0.05). The lowest solubility, elongation, and highest tensile strength of the films occurred at low temperature, low protein and glycerol concentrations (p < 0.05). Micrographs obtained by scanning electron microscopy of the films showed homogeneous surfaces at low temperature.engrestrict accessFishFilm propertiesProtein isolatearticlehttp://dx.doi.org/10.1016/j.jfoodeng.2013.01.004