Department of Food Science and Technology, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, Shiraz University, Shiraz, Iran; Department of Biological Sciences, University of Limerick, Limerick, Ireland.
Carbohydr Polym. 2019 Oct 15;222:114994. doi: 10.1016/j.carbpol.2019.114994. Epub 2019 Jun 13.
In this study, different films were manufactured using protein isolate extracted from wild almond (WAPI) in combination with different ratios of gum arabic (GA). Based on the mechanical properties of films including tensile strength (TS), elongation (E), and water vapor permeability (WVP), WAPI-GA with the ratio of 9:1 was selected. Accordingly, the mixture was incubated (T = 60 °C, RH = 79%) for 3, 6 and 9 days in order to conjugate WAPI with GA. Analysis of the films showed that after 6 day incubation, TS and E value were increased, while WVP was significantly reduced. Longer reaction presented adverse effects. SEM analysis of the films revealed the enhancement of compactness, and reducing of porosities after glycation. Differential scanning calorimetry showed that WAPI-GA incubated for 6 days have higher onset (T) and endset (T) temperatures than the control sample. The shifts in FTIR spectra after conjugation the confirmed occurrence of interaction between WAPIs and GA.
本研究采用从野生巴旦杏（WAPI）中提取的蛋白质分离物与不同比例的阿拉伯胶（GA）制成不同的薄膜。根据薄膜的机械性能，包括拉伸强度（TS）、伸长率（E）和水蒸气透过率（WVP），选择了 WAPI-GA 的比例为 9:1。随后，将混合物在 60°C、相对湿度为 79%的条件下孵育 3、6 和 9 天，以将 WAPI 与 GA 结合。对薄膜的分析表明，孵育 6 天后，TS 和 E 值增加，而 WVP 显著降低。更长的反应时间呈现出不利影响。SEM 分析表明，糖化后薄膜的致密性增强，孔隙率降低。差示扫描量热法表明，孵育 6 天的 WAPI-GA 比对照样品具有更高的起始温度（T）和结束温度（T）。结合后傅里叶变换红外光谱的变化证实了 WAPIs 和 GA 之间发生了相互作用。
