Physicochemical and microstructural characterization of gum tragacanth added whey protein based films. (March 2018)

• Record Type: Journal Article
• Authors: Tonyali, Bade; Cikrikci, Sevil; Oztop, Mecit Halil
• Is Part Of: Food research international. Volume 105(2018)
• Page Start: 1
• Page End: 9
• Publication Date: 2018-03
• Subjects: Glycerol (PubChem CID: 753); Gum tragacanth -- Whey protein isolate -- Biodegradable edible film -- Physicochemical properties; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.10.071
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: 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. Graphical abstract: Highlights: Gum tragacanth (GT) when used in optimum ratios could play a key role in functions of WPI based edible films. GT addition had a positive effect on flexibility and mechanical properties. GT incorporated WPI films have potential in applications of packaging for food products.