Volume 10, Issue 38 (2013)
FSCT 2013, 10(38): 89-101 |
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Evaluating the properties of edible pea protein-based films using response surface methodology. FSCT 2013; 10 (38) :89-101
URL: http://fsct.modares.ac.ir/article-7-672-en.html
URL: http://fsct.modares.ac.ir/article-7-672-en.html
Abstract: (9947 Views)
Protein rich legumes are suitable for the production of edible films and coatings. In this research, pea protein isolate was obtained from defatted pea flour by alkaline extraction and acid precipitation. Then edible films were prepared from pea protein isolate. The effects of protein and glycerol concentrations on water vapor transmission rate (WVTR), mechanical properties, thickness, opacity and total color difference (ΔE) of the films were evaluated, using response surface methodology (RSM). The results showed that WVTR, elongation, ΔE, thickness and opacity were increased, while tensile strength decreased by glycerol concentration. Increasing the concentration of protein increased tensile strength, opacity and ΔE, while decreased WVTR and elongation of the films. The model developed by RSM for the physical and mechanical properties of the films had high coefficient of multiple determination (R2 >0.87) and significant F values.
Keywords: Mechanical properties, Edible film, Water vapor transmission rate, response surface methodology, Pea protein
Received: 2010/04/29 | Accepted: 2010/08/31 | Published: 2013/01/28
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