کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1385807 1500648 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of cassava starch based foam blended with plant proteins, kraft fiber, and palm oil
ترجمه فارسی عنوان
مشخصات فوم نشاسته پیاز، مخلوط با پروتئین های گیاهی، فیبر کرافت و روغن نخل
کلمات کلیدی
فوم نشاسته کاسیو، استحکام فشاری، استحکام خمشی، جذب آب، حلالیت آب
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی


• Properties of cassava starch foam trays mixed with kraft, zein and gluten were improved.
• Water soluble index of zein or gluten-cassava starch foam was decreased about 79%.
• Strength of starch foam mixed with kraft, zein and gluten was higher than EPS foam.
• Starch foam with zein, gluten or kraft could resist to oil permeation.
• Cassava starch foam trays could be packed low moist foods.

Cassava starch foam (CSF) trays blended with zein, gluten, soy protein, kraft fiber, and palm oil at various concentrations: 0, 5, 10 and 15% by weight of starch, were characterized. The addition of zein and gluten into CSF resulted in consolidated and homogeneous structural foams compared to its controls. Moreover, the flexural and compressive strength increased with increasing kraft, zein and gluten. CSF containing 15% kraft gave the highest flexural and compressive strength. However, the addition of palm oil into CSF gave the lowest flexural strength and compressive strength. The observed water absorption and water solubility index of CSFs blended with 15% zein and 15% gluten protein was lowest. Although kraft, zein and gluten could improve mechanical properties, water absorption and water solubility were greater than the expanded polystyrene foam (EPS). The CSF trays in this study might be an alternative for packing low water content foods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 110, 22 September 2014, Pages 70–77
نویسندگان
, , ,