Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study
| Autor: | Andrea K. Stone, Erin J. Hopkins, Darren R. Korber, Michael T. Nickerson, Jiapei Wang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Glycerol
Chemical Phenomena Opacity Chemistry Pea protein Food Packaging food and beverages Pharmaceutical Science Permeability Steam chemistry.chemical_compound Tensile Strength Ultimate tensile strength Soybean Proteins Food science Elongation Edible Films Legume Water vapor Pea Proteins Plant Proteins Food Science Tensile testing |
| Zdroj: | Journal of Texture Studies. 50:539-546 |
| ISSN: | 1745-4603 0022-4901 |
| DOI: | 10.1111/jtxs.12460 |
| Popis: | The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]-relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein-type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties. |
| Databáze: | OpenAIRE |
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