期刊
FOOD RESEARCH INTERNATIONAL
卷 105, 期 -, 页码 1-9出版社
ELSEVIER
DOI: 10.1016/j.foodres.2017.10.071
关键词
Gum tragacanth; Whey protein isolate; Biodegradable edible film; Physicochemical properties
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.
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