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Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution
Author(s) -
Jangchud A.,
Chinnan M. S.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09881.x
Subject(s) - solubility , elongation , ultimate tensile strength , oxygen permeability , chemistry , permeability (electromagnetism) , water vapor , oxygen , materials science , chemical engineering , composite material , biochemistry , organic chemistry , membrane , engineering
Films were made from peanut protein concentrate solution of pH 6.0, 7.5 or 9.0, and dried at 70, 80 or 90°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°C, film had the lowest WVP and OP, and the highest TS.