The objective was to evaluate the effect of glycerol on functional properties and sorption behavior of films elaborated with myofibrillar proteins of fish. Analyses of solubility, water vapor permeability (WVP), tensile strength (TS), elongation, and moisture sorption isotherms were performed. Films with lower glycerol concentrations (5, 10, and 15%) showed lower (p ≤ 0.05) permeability when compared to films with 30 and 40%. The increase in the glycerol concentration decreased the TS and increased the elongation of the lyophilized myofibrillary protein films (p ≤ 0.05). Glycerol significantly affected the solubility properties, with an increase of 95.96%. In the sorption process, the films presented curves types II and III, in which high concentrations of glycerol increased their water content. The sorption hysteresis decreased when the concentration of glycerol increased up to its disappearance in films with 40% glycerol. The GAB model was adequate to represent the sorption process of biodegradable films in the relative humidity range of 10–85% under the studied conditions. Films based on fish myofibrillar proteins in the presence of glycerol increase the water's binding capacity to mono and multilayers, and depending on the packaged food, like fresh produce, can preserve the moisture in the food, prolonging its shelf-life.

目的是评估甘油对用鱼的肌原纤维蛋白制成的薄膜的功能特性和吸附行为的影响。进行了溶解度、水蒸气渗透率 (WVP)、拉伸强度 (TS)、伸长率和吸湿等温线的分析。与甘油浓度为 30% 和 40% 的薄膜相比，甘油浓度较低（5%、10% 和 15%）的薄膜的渗透性较低（p ≤ 0.05）。甘油浓度的增加降低了 TS 并增加了冻干肌原纤维蛋白膜的伸长率 (p ≤ 0.05)。甘油显着影响溶解度特性，增加了 95.96%。在吸附过程中，薄膜呈现出曲线类型 II 和 III，其中高浓度的甘油增加了它们的含水量。当甘油浓度增加直至其在含 40% 甘油的薄膜中消失时，吸附滞后降低。GAB 模型足以代表可生物降解薄膜在研究条件下在 10-85% 的相对湿度范围内的吸附过程。在甘油存在下基于鱼肌原纤维蛋白的薄膜增加了水对单层和多层的结合能力，并且根据包装食品（如新鲜农产品）的不同，可以保持食品中的水分，延长其保质期。