ارزیابی خواص فیزیکوشیمیایی و ممانعت‌کنندگی فیلم خوراکی بر پایة ایزولة پروتئین خلر (Lathyrus sativus) با استفاده از روش سطح پاسخ

نوع مقاله : مقالات پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی

2 جهاددانشگاهی، مشهد

3 دانشگاه فردوسی مشهد

چکیده

حبوبات، منابع غنی از پروتئین بوده و گزینه مطلوب برای تهیه فیلم‌های پروتئینی به‌شمار می‌آیند. در این پژوهش از طرح مرکب مرکزی، به‌منظور بررسی تأثیر همزمان؛ نسبت ایزوله پروتئین خلر (2–10درصد)، گلیسرول (5/0- 7 درصد) و اسید اولئیک (0– 2 درصد) بر خصوصیات فیلم خوراکی تهیه شده از ایزوله پروتئین خلر نظیر میزان ضخامت، دانسیته، درصد مواد محلول در آب، اسید و قلیا، نفوذپذیری به بخار آب و اکسیژن، استفاده شد. نتایج پژوهش نشان داد؛ نفوذپذیری به بخار آب با افزایش غلظت پروتئین و گلیسرول به‌طور معنی‌داری افزایش و با افزایش غلظت اسید اولئیک کاهش یافت. حلالیت در آب و اسید با افزایش میزان پروتئین کاهش و با افزایش میزان گلیسرول و اسید اولئیک افزایش نشان داد (P

کلیدواژه‌ها


عنوان مقاله [English]

Physicochemical and barrier properties of edible films based on protein isolated from grass pea (Lathyrus sativus) using response surface methodology

نویسندگان [English]

  • Amin Hoseinzadeh 1
  • Elnaz Milani 2
  • Amirhosein Elhami Rad 1
  • Mohammadhosein Haddad Khodaparast 3
1 Islamic Azad University
2 Culture and Research (ACECR) Mashhad
3 Ferdowsi University of Mashhad
چکیده [English]

Legumes are rich sources of protein and consider a good alternative to make a protein films. In this study, central composite design to investigate the simultaneously effect of the grasspea protein isolates (2 - 10 percent), glycerol (0.5 - 7%) and oleic acid (0 - 2%) on properties of edible films made from grasspea protein isolates, such as thickness, density, percentage of solubility in water, acid and alkaline, and permeability to water vapor and oxygen were used. The result shows that increasing protein and glycerol concentrations were significantly increased water vapor permeability and increasing in concentrations of oleic acid decreased it signifcantly. Solubility in water and acid by increasing the protein content decreased and with increasing glycerol and oleic acid increased (P

کلیدواژه‌ها [English]

  • Edible film
  • Protein isolate
  • Grass pea
  • Physicochemical and barrier properties
  • Response surface methodology
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