PROPERTIES OF A NEW EDIBLE FILM MADE OF FABA BEAN PROTEIN ISOLATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SAREMNEZHAD S.; AZIZI M.H.; BARZEGAR M.; ABBASI S.; AHMADI E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2011 | Volume:13 | Issue:2 Page(s): 181-192

Download Full-Text

Persian Verion

View:

1,235

Download:

344

Cites:

Information Journal Paper

Title

PROPERTIES OF A NEW EDIBLE FILM MADE OF FABA BEAN PROTEIN ISOLATE

Author(s)

Keywords

EDIBLE FILMQ3

FABA BEANQ3

PHQ3

PLASTICIZERQ3

PROTEIN ISOLATEQ3

Abstract

There has been a renewed interest in EDIBLE FILMs made of renewable and natural polymers such as protein, polysaccharide and lipids. Natural polymers derived from natural sources like food protein, offer the greatest opportunities because of their biodegradability and their ability to supplement nutritional value of foods. FABA BEAN is a valuable source of protein and is cultivated in large quantities in Iran. Therefore, in this study, we investigated the potential of FABA BEAN PROTEIN ISOLATE (FPI) as a new protein source for preparation of an EDIBLE FILM and determined the effects of film forming solution PH and PLASTICIZER concentration on the film properties. Results showed that increasing the PH improved mechanical properties (tensile strength and elongation) and solubility of the films, but, caused the water vapor permeability (WVP) and lightness of the films to decrease. PLASTICIZER concentration did not affect WVP over the studied range. Elongation and solubility of the films increased and the tensile strength decreased by increasing PLASTICIZER content of the film forming solutions. The lowest WVP and the highest tensile strength were observed at PH 12 and 40% (w/w of FPI) glycerol concentration.

Cites

No record.

References

No record.

Cite

APA: Copy

SAREMNEZHAD, S., AZIZI, M.H., BARZEGAR, M., ABBASI, S., & AHMADI, E.. (2011). PROPERTIES OF A NEW EDIBLE FILM MADE OF FABA BEAN PROTEIN ISOLATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 13(2), 181-192. SID. https://sid.ir/paper/62468/en

Vancouver: Copy

SAREMNEZHAD S., AZIZI M.H., BARZEGAR M., ABBASI S., AHMADI E.. PROPERTIES OF A NEW EDIBLE FILM MADE OF FABA BEAN PROTEIN ISOLATE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2011;13(2):181-192. Available from: https://sid.ir/paper/62468/en

IEEE: Copy

S. SAREMNEZHAD, M.H. AZIZI, M. BARZEGAR, S. ABBASI, and E. AHMADI, “PROPERTIES OF A NEW EDIBLE FILM MADE OF FABA BEAN PROTEIN ISOLATE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 13, no. 2, pp. 181–192, 2011, [Online]. Available: https://sid.ir/paper/62468/en

Related Journal Papers