ABSTRACT
Introduction ........................................................................................................ 431
Material and Methods....................................................................................... 432
Material........................................................................................................ 432
Production of Films ................................................................................... 432
Mechanical Properties ............................................................................... 432
Water Vapor Permeability......................................................................... 433
Results and Discussion ..................................................................................... 433
Mechanical Properties ............................................................................... 433
Water Vapor Permeability......................................................................... 435
Conclusions......................................................................................................... 436
References ........................................................................................................... 436
The gelatin is a biopolymer with good functional properties, produced
abundantly at relatively low cost, and thus very interesting to edible films
technology. Edible films based on hygroscopic biopolymers and plasticizers
are strongly affected by intrinsic and extrinsic factors. The intrinsic factors
are related to the macromolecule chemical nature. The macromolecule
structure and configuration influence the polymeric matrix interactions
involved during dehydration in film formation (Miller and Krochta, 1997).
However, the intensity of the protein-protein and protein-solvent
