Molecules, Vol. 26, Pages 3738: Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Molecules, Vol. 26, Pages 3738: Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours Molecules doi: 10.3390/molecules26123738 Authors: Magdalena Mikus Sabina Galus Agnieszka Ciurzyńska Monika Janowicz The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm−1. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening primrose film (L* = 34.91) and highest for the soy protein film (L* = 91.84). Parameter a* was lowest for the sunflower film (a* = −5.13) and highest for the flax film (a* = 13.62). Edible films made of pumpkin seed flour had the highest value of the b* color parameter (b* = 34.40), while films made of evening primrose flour had the lowest value (b* = 1.35). All analyzed films had relatively low mechanical resistance, with tensile strength from 0.60 to 3.09 MPa. Films made of flour containing the highest amount of protein, pumpkin and sesame, had the highest water vapor permeability, 2.41 and 2.70 × 10−9 g·m−1 s−1 P...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research