Dai Shi, Andrea K. Stone, Joy Sareen, Tommy Z. Yuan, Yineth Ruiz Garcia, Supratim Ghosh, Michael T. Nickerson
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There was an inverse relationship between legumes where overall stronger and less flexible films were prepared from pea and soy, and vice versa from lentil and faba bean. HPS resulted in pea and soy films with less swelling ability and higher water vapour permeability (WVP), indicative of a poorer moisture barrier when homogenized this way. The MS films had similar WVP regardless of legume type, while under HPS it was the lowest for faba bean and highest for soy, despite the high swelling ability for both legumes. In short, pea, lentil, and faba bean protein isolates prepared emulsion films with good mechanical properties and water resistance, suggesting the potential to replace soy as edible packaging materials. HSP films had better mechanical attributes but poorer vapor barrier properties then those produced using MS.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2581 - 2592"},"PeriodicalIF":3.0000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films\",\"authors\":\"Dai Shi, Andrea K. Stone, Joy Sareen, Tommy Z. Yuan, Yineth Ruiz Garcia, Supratim Ghosh, Michael T. 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引用次数: 0
摘要
这项研究的总体目标是通过研究剪切力(机械剪切力;MS 与高压剪切力;HPS)和豆类蛋白分离物(豌豆、扁豆、大豆和蚕豆)类型的影响,开发基于植物蛋白的脂质复合薄膜。与 MS 相比,HPS 乳化液的液滴尺寸较小,豌豆和扁豆的 HPS 乳化液比大豆和蚕豆的粘度更高。与 MS 薄膜相比,HPS 薄膜颜色更浅、更绿和更黄。HPS 还改善了薄膜的机械性能,使豌豆和大豆的拉伸强度和穿刺强度更高,大多数豆科植物的拉伸伸长率和穿刺变形率更高。豆科植物之间存在一种反比关系,即豌豆和大豆制备的薄膜总体强度较高,柔韧性较差,而扁豆和蚕豆制备的薄膜强度较低,柔韧性较差。HPS 法制备的豌豆和大豆薄膜膨胀能力较弱,水蒸气渗透性(WVP)较高,表明这种均质法的防潮性能较差。无论豆科植物的种类如何,MS 薄膜的 WVP 值相似,而在 HPS 条件下,蚕豆的 WVP 值最低,大豆的 WVP 值最高,尽管这两种豆科植物的膨胀能力都很高。总之,豌豆、扁豆和蚕豆分离蛋白制备的乳液薄膜具有良好的机械性能和耐水性,这表明它们有可能取代大豆成为可食用的包装材料。与使用 MS 制备的薄膜相比,HSP 薄膜具有更好的机械属性,但水汽阻隔性较差。
Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films
The overall goal of this research was to develop plant protein-based lipid composite films by examining the effect of shear (mechanical shear; MS vs. high pressure shear; HPS) and type of legume protein isolates (pea, lentil, soy, and faba bean). Compared to MS, HPS emulsions had smaller droplet size, and HPS emulsions from pea and lentil were more viscous than soy and faba bean. The HPS films were lighter and more green and yellow in colour compared to MS films. HPS also improved the mechanical properties of the films resulting in higher tensile and puncture strength for pea and soy and higher tensile elongation and puncture deformation for most of the legumes. There was an inverse relationship between legumes where overall stronger and less flexible films were prepared from pea and soy, and vice versa from lentil and faba bean. HPS resulted in pea and soy films with less swelling ability and higher water vapour permeability (WVP), indicative of a poorer moisture barrier when homogenized this way. The MS films had similar WVP regardless of legume type, while under HPS it was the lowest for faba bean and highest for soy, despite the high swelling ability for both legumes. In short, pea, lentil, and faba bean protein isolates prepared emulsion films with good mechanical properties and water resistance, suggesting the potential to replace soy as edible packaging materials. HSP films had better mechanical attributes but poorer vapor barrier properties then those produced using MS.
期刊介绍:
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.