EFFECT OF SELECTED POLYSACCHARIDES ON PHYSICOCHEMICAL PROPETRTIES OF EDIBLE FILMS PRODUCED ON THE BASIS OF PEA PROTEINS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 5
Abstract
The effect of the addition of carboxymethylcellulose (in three viscosity types: CMC 30, CMC 1000, CMC 10000), hydroxypropylmethylcellulose (HPMC), pectin (PEK), and chitosan lactate (MCH) on the properties of pea protein films was investigated. The films were prepared from 10 % w/w pea protein isolate solutions containing plasticizers, 4 % w/w of glycerol or 5 % of sorbitol, and 0.25 or 0.5 % w/w of polysaccharides. The solutions were poured so as to form a thin layer and they were dried. The films were physically and chemically analysed, i.e. their moisture content, solubility of dry matter, water vapour permeability (WVP), light transmission, transparency were measured as was their colour using a CIE L*a*b* system. Based on the viscosity measurements of the filmogenic solutions, it was proved that, with the exception of MCH, the addition of polysaccharides contributed to a significant increase in this parameter. The functional properties of films largely depended on the type of the plasticizer used. Compared to the sorbitol- plasticized films, the films with glycerol were characterized by a moisture content that was almost doubled, a lower solubility, and a WVP value that was more than ten times higher. The range of changes caused by the incorporation of individual polysaccharides depended on their concentration rate as well as on the type of the plasticizer used. The addition of 0.5 % of MCH made it impossible to obtain coherent films with the use of sorbitol as a plasticizer. It was found that the addition of polysaccharides did not change the moisture content of films plasticized with glycerol, however, it reduced the moisture content of films containing sorbitol. Moreover, the addition of polysaccharides did not affect the WVP value of films plasticized with sorbitol, and, in the case of the films with glycerol, it was found possible to decrease and to increase the WVP value. The addition of HPMC and MCH increased the solubility of glycerolplasticized films. All the analyzed films were characterized by a high barrier against UV radiation. The presence of polysaccharides considerably reduced the visible light transmittance, decreased the transparency of films, and caused the per cent rate of yellow colour in the films to increase.
Authors and Affiliations
Dariusz Kowalczyk, Barbara Baraniak
Keywords
Related Articles
- EP ID EP163004
- DOI 10.15193/zntj/2012/84/099-112
- Views 61
- Downloads 0
EFFECT OF ANTIOXIDANTS ADDED TO FRYING OIL ON CONTENT OF ACRYLAMIDE IN FRIED POTATO PRODUCTS
The object of the research study was to determine the effect of different antioxidants added to a frying oil and the degradation degree of frying medium on the content of acrylamide in fried potato products. The materi...
CONTENT OF SELECTED MACROELEMENTS AND MICROELEMENTS IN ACID CASEIN AND CASEINATES
Białkowe markery gatunkowe jako potencjalne narzędzie molekularne do kontroli autentyczności produktów orkiszowych
Coraz większe zainteresowanie żywnością ekologiczną powoduje wzrost popularności produktów pochodzących z ziarna pszenicy orkisz, które charakteryzują się dobrymi właściwościami żywieniowymi. Ze względu na duże podobieńs...
SEPARACJA LAKTOFERYNY Z SERWATKI W EKSTRAKCYJNYCH UKŁADACH TRÓJFAZOWYCH
Do separacji laktoferyny z serwatki zastosowano ekstrakcję w układach trójfazowych. W pracy zbadano 72 warianty układów trójfazowych, które różniły się stopniem wysycenia serwatki siarczanem amonu, pH oraz objętościowy...
PROFILE OF FATTY ACIDS IN MEAT, ROE, AND LIVER OF FISH