期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 2, 页码 319-322出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb11339.x
关键词
yellow pea (Pisum sativum L. Miranda); pea protein concentrate; edible film; tensile property; water vapor permeability
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 stretchable 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.
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