Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada.
J Texture Stud. 2019 Dec;50(6):539-546. doi: 10.1111/jtxs.12460. Epub 2019 Jul 2.
The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]-relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein-type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.
本研究的总体目标是考察豆类蛋白浓缩物（蚕豆、豌豆、羽扇豆、扁豆和大豆）制备的薄膜的机械性能、水蒸气阻隔性能和不透明度，其甘油浓度（相对于蛋白质重量为 50%、75%或 100%[wt/wt]）。总体而言，拉伸强度（TS）随甘油浓度的增加而降低，而拉伸伸长率（TE）和水蒸气透过率（WVP）随甘油浓度的增加而增加。薄膜不透明度与甘油浓度无关。蛋白质类型的影响取决于所测量的薄膜的功能特性；蚕豆的 TS 最大，羽扇豆的最低，而豌豆的 TE 最高，大豆的最低。与其他蛋白浓缩物相比，在 100%甘油浓度下，扁豆蛋白薄膜的水蒸气透过率要高得多。本研究的结果表明，豆类蛋白浓缩物能够形成可生物降解的、可食用的薄膜。总体而言，豌豆蛋白浓缩物薄膜在强度、伸长率和防潮性能方面具有最大的应用前景。
