کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6403509 | 1330896 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Properties of konjac glucomannan-whey protein isolate blend films
ترجمه فارسی عنوان
خواص پروتئین مخلوط پروتئین کنجک گلوکومننان-پنیر
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کلمات کلیدی
فیلم خوراکی، کنجک گلوکومنن، ایزوله پروتئین آب پنیر، استحکام کششی، نفوذپذیری بخار آب،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Edible composite packaging has been developed by blending biocomponents for specific applications, aiming to take advantage of complementary functional properties or to overcome their respective flaws. The aim of this work was to study the effect of incorporation of whey protein isolate (WPI) on the properties of konjac glucomannan (KGM) based films. Five aqueous solutions of KGM and/or WPI were prepared by casting and solvent evaporation of 1:0, 0.8:3.4, 0.6:3.6, 0.4:3.8 and 0:4.2 g KGM:g WPI/100 g solution. Glycerol (Gly) was used as a plasticizer at 1.5 and 1.8 g/100 g solution. The result showed that incorporated WPI proportionally increased transparency of KGM-based films. An increase in proportion of WPI resulted in decreased tensile strength and elastic modulus as well as improved flexibility. The incorporation of WPI into the KGM matrix led to an increase in water insolubility which enhanced product integrity and water resistance. Nevertheless, WPI did not improve water vapor barrier of KGM-WPI films. WPI and blend film with the highest concentration of WPI could be heat sealed at 175 °C. Overall, the range of Gly in this study did not apparently affect properties of the films.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 94-100
Journal: LWT - Food Science and Technology - Volume 59, Issue 1, November 2014, Pages 94-100
نویسندگان
Manusawee Leuangsukrerk, Thunyaluck Phupoksakul, Kanitha Tananuwong, Chaleeda Borompichaichartkul, Theeranun Janjarasskul,