Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Tonyali B., Cikrikci S., Oztop M. H.

FOOD RESEARCH INTERNATIONAL, cilt.105, ss.1-9, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 105
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.foodres.2017.10.071
  • Dergi Adı: FOOD RESEARCH INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-9
  • Anahtar Kelimeler: Gum tragacanth, Whey protein isolate, Biodegradable edible film, Physicochemical properties, EDIBLE FILMS, STRUCTURAL-PROPERTIES, RHEOLOGICAL PROPERTIES, PHYSICAL-PROPERTIES, STARCH, ISOLATE, CONCENTRATE, OPTIMIZATION, ANTIOXIDANT, GELATIN
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.5 and 2% of WPI. Optical, mechanical, permeability and microstructural properties, as well as moisture sorption and solubility behavior of films were measured. The findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less soluble films with lower permeability to water and with higher opacity. The results suggested that the addition of GT to WPI could lead to obtain modified WPI based edible films with desirable properties.