Physical and Mechanical Properties of Pea-Protein-based Edible Films
Edible films produced from denatured pea protein concentrate (PPC) solution possessed the strength and elasticity to resist handling. Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permea...
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| Veröffentlicht in: | Journal of food science 2001-03, Vol.66 (2), p.319-322 |
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| container_title | Journal of food science |
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| creator | Choi, Won-Seok Han, Jung H. |
| description | Edible films produced from denatured pea protein concentrate (PPC) solution possessed the strength and elasticity to resist handling. Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permeability (WVP). Very strong and stretch‐able films were obtained from 70/30 and 60/40 of PPC/glycerol composition, respectively. The low WVP value was maintained over a range of glycerol concentration from 20% to 40%, in the dry film. Film solubility was not affected significantly by the amount of the plasticizer. The physical and mechanical properties of the PPC films were comparable with those of soy protein and whey protein films. |
| doi_str_mv | 10.1111/j.1365-2621.2001.tb11339.x |
| format | Article |
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Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permeability (WVP). Very strong and stretch‐able films were obtained from 70/30 and 60/40 of PPC/glycerol composition, respectively. The low WVP value was maintained over a range of glycerol concentration from 20% to 40%, in the dry film. Film solubility was not affected significantly by the amount of the plasticizer. 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Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permeability (WVP). Very strong and stretch‐able films were obtained from 70/30 and 60/40 of PPC/glycerol composition, respectively. The low WVP value was maintained over a range of glycerol concentration from 20% to 40%, in the dry film. Film solubility was not affected significantly by the amount of the plasticizer. The physical and mechanical properties of the PPC films were comparable with those of soy protein and whey protein films.</description><subject>Biological and medical sciences</subject><subject>edible film</subject><subject>Flexible packaging</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Food science</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>pea protein concentrate</subject><subject>Peas</subject><subject>Proteins</subject><subject>tensile property</subject><subject>Use and upgrading of agricultural and food by-products. Biotechnology</subject><subject>Vegetables</subject><subject>water vapor permeability</subject><subject>yellow pea (Pisum sativum L. 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Psychology</topic><topic>pea protein concentrate</topic><topic>Peas</topic><topic>Proteins</topic><topic>tensile property</topic><topic>Use and upgrading of agricultural and food by-products. Biotechnology</topic><topic>Vegetables</topic><topic>water vapor permeability</topic><topic>yellow pea (Pisum sativum L. Miranda)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Choi, Won-Seok</creatorcontrib><creatorcontrib>Han, Jung H.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Choi, Won-Seok</au><au>Han, Jung H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical and Mechanical Properties of Pea-Protein-based Edible Films</atitle><jtitle>Journal of food science</jtitle><date>2001-03</date><risdate>2001</risdate><volume>66</volume><issue>2</issue><spage>319</spage><epage>322</epage><pages>319-322</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Edible films produced from denatured pea protein concentrate (PPC) solution possessed the strength and elasticity to resist handling. Increasing the concentration of the plasticizer (glycerol) in the film decreased tensile strength and elastic modulus, and increased elongation and water vapor permeability (WVP). Very strong and stretch‐able films were obtained from 70/30 and 60/40 of PPC/glycerol composition, respectively. The low WVP value was maintained over a range of glycerol concentration from 20% to 40%, in the dry film. Film solubility was not affected significantly by the amount of the plasticizer. The physical and mechanical properties of the PPC films were comparable with those of soy protein and whey protein films.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2001.tb11339.x</doi><tpages>4</tpages></addata></record> |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences edible film Flexible packaging Food industries Food packaging Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology pea protein concentrate Peas Proteins tensile property Use and upgrading of agricultural and food by-products. Biotechnology Vegetables water vapor permeability yellow pea (Pisum sativum L. Miranda) |
| title | Physical and Mechanical Properties of Pea-Protein-based Edible Films |
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