خصوصیات فیزیکوشیمیایی و مکانیکی فیلم‏های خوراکی بر پایه کفیران و پروتئین‏های آب پنیر

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد

2 دانشیارگروه علوم و مهندسی صنایع غذایی پردیس کشاورزی و منابع طبیعی دانشگاه تهران

3 استاد گروه علوم و مهندسی صنایع غذایی پردیس کشاورزی و منابع طبیعی دانشگاه تهران

4 استادیار پژوهشکده بیوتکنولوژی کشاورزی ایران

چکیده

در این پژوهش، فیلم‏های مرکب خوراکی کفیران- پروتئین‏های آب پنیر با نسبت­های مختلف (30:70، 50:50، 70:30، 90:10) به روش قالب‏ریزی ساخته شدند.  نتایج بررسی خواص فیزیکی شامل ضخامت، میزان رطوبت، انحلال­پذیری در آب و خواص مکانیکی شامل کرنش در نقطه پار‏گی و استحکام کششی، آهنگ عبور بخار آب و ریزساختار فیلم‏ها نشان می‏دهد که افزایش مقدار پروتئین‏های آب پنیر از صفر تا 50 درصد (حجمی/حجمی) باعث کاهش نفوذپذیری نسبت به بخار آب فیلم‏ها از 11-10×95/3به  میزان  11-10×39/3  گرم بر متر بر ثانیه بر پاسکال شده است و استحکام کششی و انعطاف‏پذیری فیلم‏ها افزایش و به­ترتیب از 30/5 و 39/60 به 54/6 مگاپاسکال و 79/83 درصد رسیده است، ولی با افزایش مقدار پروتئین‏های آب پنیر از 50 درصد، نفوذپذیری افزایش و استحکام کششی و انعطاف‏پذیری فیلم‏ها کاهش می‏یابد.  تصاویر میکروسکوپ الکترونی نشان دهنده ایجاد ساختار یکنواخت در فیلم­های مرکب است و جداسازی فاز مشاهده نمی‏شود، که به دلیل سازگاری این دو بیوپلیمر با هم است.

کلیدواژه‌ها


عنوان مقاله [English]

Physicochemical and Mechanical Properties of Edible Film Containing Kefiran-Whey Protein

چکیده [English]

This study prepared new edible composite film by blending kefiran with whey protein. The film-forming solutions used different ratios of kefiran to whey protein (70/30, 50/50, 30/70, 10/90) and were cast at room temperature. The effects of the addition of whey protein on the physical, mechanical and water-vapor permeability (WVP) properties of the film were investigated. It was found that an increase in whey protein content from 0% to 50% (v/v) decreased WVP; however, further addition of whey protein increased WVP. This increase in whey protein content increased the tensile strength and extensibility of the composite film; however, these mechanical properties decreased at higher whey protein contents. Electron scanning micrography of the composite film showed it was homogeneous with no sign of phase separation between components. It was observed that these two film-forming components were compatible and that an interaction existed between them.

کلیدواژه‌ها [English]

  • Edible Composite Films
  • Kefiran-Whey Protein
  • MECHANICAL PROPERTIES
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