Résumé
Packaging films based on fish myofibrillar proteins have been developed by two processes. The “solvent process” based on the casting of a film‐forming solution is affected by protein concentration and pH. The “thermoplastic process” is based on thermoplastic properties of myofibrillar proteins. The glass transition was observed between 215 and 250 °C for the dry protein; addition of water or hydrophilic plasticizers (sucrose and sorbitol) induced large decreases in the glass transition temperature (Tg). Packaging fabrication by a thermomoulding technique was possible at temperature higher than the Tg for a given moisture content. The functional properties of the packaging films were close to those determined for known protein‐based films, with tensile strength close to those of low density polyethylene films. Hydration and temperature effects on functional properties could be explained by the glass transition theory.