Peanut protein film as affected by drying temperature and pH of film forming solution

Films were made from peanut protein concentrate solution of pH 6.0, 7.5 or 9.0, and dried at 70, 80 or 90 degrees C. Both total solubility and protein solubility of film decreased with increasing temperature but increased with increasing pH. Film color was darker and more yellow when pH increased. T...

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Bibliographic Details
Published in:Journal of food science 1999, Vol.64 (1), p.153-157
Main Authors: Jangchud, A, Chinnan, M.S
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
breaking strength
color
drying
Edible film
elongation
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
oxygen
oxygen permeability
peanut protein
Peanuts
Permeability
Proteins
solubility
Solutions
Temperature
tensile strength
water vapor
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Description
Summary:Films were made from peanut protein concentrate solution of pH 6.0, 7.5 or 9.0, and dried at 70, 80 or 90 degrees C. Both total solubility and protein solubility of film decreased with increasing temperature but increased with increasing pH. Film color was darker and more yellow when pH increased. Tensile strength (TS) and elongation (E) increased but water vapor-permeability (WVP) and oxygen permeability (OP) decreased as temperature increased. At pH 9 and 90 degrees C, film had the lowest WVP and OP, and the highest TS.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1999.tb09881.x