Preparation and characterization of proteinous film from lentil (Lens culinaris): edible film from lentil (Lens culinaris)

• Published in: Food research international 2006, Vol.39 (1), p.106-111
• Main Authors: Bamdad, F, Goli, A.H, Kadivar, M
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; coatings; color; edible films; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Lens culinaris; lentils; modulus of elasticity; permeability; protein concentrates; puncture strength; tensile strength; thickness; water; water content; water vapor permeability
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2005.06.006

This study was conducted to extract protein from lentil seed and prepare edible film from the protein and to determine mechanical, optical and barrier properties of lentil protein concentrate (LPC) film. The film was prepared from LPC (5g/100ml water) and glycerine (50%, w/w of LPC). Hunter color value (L, a and b), tensile strength, percentage elongation at break (E), puncture strength, water vapor permeability (WVP), moisture content after conditioning at 50% RH and 25°C for 48h and total soluble matter after immersion in water, were measured. In regarding to WVP, in spite of difference in film thickness and relative humidity of experiment in different studies, lentil protein film is comparable with other protein films. Characteristics of the lentil protein-based edible films were comparable with other edible protein films. LPC film had more red and less yellow color; it seems that the film had good mechanical properties and water vapor permeability in concomitant with good solubility.