EFFECT OF PH AND PLASTICIZER CONCENTRATION ON THE PROPERTIES OF FABA BEAN PROTEIN ISOLATE BASED EDIBLE FILM

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SAREMNEZHAD S.; AZIZI TABRIZZAD MOHAMMAD HOSSEIN; BARZEGAR BEFROUEI M.; ABBASI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:2 Page(s): 93-103

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Information Journal Paper

Title

EFFECT OF PH AND PLASTICIZER CONCENTRATION ON THE PROPERTIES OF FABA BEAN PROTEIN ISOLATE BASED EDIBLE FILM

Author(s)

SAREMNEZHAD S. | AZIZI TABRIZZAD MOHAMMAD HOSSEIN | BARZEGAR BEFROUEI M. | ABBASI S. | Issue Writer Certificate

Keywords

FABA BEAN (VICIA FABA L.)Q3

PROTEIN ISOLATEQ3

EDIBLE FILMQ2

PHQ2

PLASTICIZERQ2

MECHANICAL PROPERTIESQ2

WATER VAPOR PERMEABILITYQ2

Abstract

The objectives of this study were to investigate the potential of faba bean PROTEIN ISOLATE (FPI) in preparation of an EDIBLE FILM and to determine the effects of film forming solution PH and PLASTICIZER concentration on film properties. So film samples were prepared in three different PH levels (7, 9 and 12) and PLASTICIZER concentrations (40, 50 & 60% w/w PROTEIN ISOLATE). Results showed that increasing of PH improved MECHANICAL PROPERTIES (tensile strength and elongation) and solubility of films but caused WATER VAPOR PERMEABILITY (WVP) and lightness of films to decrease. PLASTICIZER concentration did not affect WVP over the studied range. Elongation and solubility of films increased and tensile strength decreased by increasing of PLASTICIZER content of film forming solutions. The lowest WVP and the highest tensile strength was observed at PH 12 and 40% (w/w of FPI ) glycerol concentration.

Cites

EVALUATION OF MECHANICAL AND OPTICAL PROPERTIES OF EDIBLE FILM FROM CHICKPEA PROTEIN ISOLATED (CICER ARIETINUM L.) CONTAINING THYME ESSENTIAL OIL WITH RESPONSE SURFACE METHOD (RSM)

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APA: Copy

SAREMNEZHAD, S., AZIZI TABRIZZAD, MOHAMMAD HOSSEIN, BARZEGAR BEFROUEI, M., & ABBASI, S.. (2009). EFFECT OF PH AND PLASTICIZER CONCENTRATION ON THE PROPERTIES OF FABA BEAN PROTEIN ISOLATE BASED EDIBLE FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(2), 93-103. SID. https://sid.ir/paper/72466/en

Vancouver: Copy

SAREMNEZHAD S., AZIZI TABRIZZAD MOHAMMAD HOSSEIN, BARZEGAR BEFROUEI M., ABBASI S.. EFFECT OF PH AND PLASTICIZER CONCENTRATION ON THE PROPERTIES OF FABA BEAN PROTEIN ISOLATE BASED EDIBLE FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(2):93-103. Available from: https://sid.ir/paper/72466/en

IEEE: Copy

S. SAREMNEZHAD, MOHAMMAD HOSSEIN AZIZI TABRIZZAD, M. BARZEGAR BEFROUEI, and S. ABBASI, “EFFECT OF PH AND PLASTICIZER CONCENTRATION ON THE PROPERTIES OF FABA BEAN PROTEIN ISOLATE BASED EDIBLE FILM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 2, pp. 93–103, 2009, [Online]. Available: https://sid.ir/paper/72466/en

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