Pumpkin oil cake protein isolate films as potential gas barrier coating

► Pumpkin oil cake protein isolate (PuOC PI) films could be formed in the range of pH, except at pH=4–8. ► The pH of film-forming solutions influenced all examined film’s characteristics. ► The amount of added glycerol significantly affected TS, EB, and film solubility. ► Films prepared with 0.4g gl...

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Veröffentlicht in:	Journal of food engineering 2012-06, Vol.110 (3), p.374-379
Hauptverfasser:	POPOVIC, Senka, PERICIN, Draginja, VASTAG, Zuzana, LAZIC, Vera, POPOVIC, Ljiljana
Format:	Artikel
Sprache:	eng
Schlagworte:	Barriers Biodegradable films Biological and medical sciences Breaking Elongation Fat industries Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Glycerols Natural gas Permeability Plasticizer Polyimide resins Pumpkin oil cake protein isolate
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