In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5% of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p<0.05). The incorporation of thyme essential oil affected transparency values of the films, but only the addition of 1.5% of thyme essential oil significantly reduced the transparency (p<0.05). In the film matrix, molecular organisation and intermolecular interaction were changed by thyme essential oil addition. The films with thyme essential oil had a heterogeneous surface and a relatively smooth cross-section structure. Slightly higher phase transition and lower glass transition temperatures were observed in films with thyme essential oil. The antioxidant capacity of the films was improved by incorporating thyme essential oil depending on its volume fraction.

中文翻译：

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含有百里香精油的cho鱼（Engraulis encrasicholus）副产品蛋白膜的性质和抗氧化能力。

在这项研究中，some鱼（Engraulis encrasicholus）研究了添加0.5％，1.0％和1.5％百里香精油的副产物蛋白膜。百里香精油薄膜的断裂伸长率，透湿性和透氧性均高于对照薄膜（p <0.05）。百里香精油的掺入会影响薄膜的透明度值，但仅添加1.5％的百里香精油会明显降低透明度（p <0.05）。在膜基质中，百里香精油的添加改变了分子的组织和分子间的相互作用。带有百里香精油的薄膜具有不均匀的表面和相对光滑的横截面结构。在百里香精油薄膜中观察到略高的相变温度和较低的玻璃化温度。