School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA.
J Sci Food Agric. 2021 Mar 15;101(4):1538-1545. doi: 10.1002/jsfa.10772. Epub 2020 Sep 11.
Recently, there has been a great interest in developing new applications of edible dry beans (Phaseolus vulgaris L.). The utilization of starch, comprising the major component of dry bean seeds, for the preparation of edible films has just emerged.
In the present study, we chose navy bean as a model dry bean source, isolated its starch component, prepared edible films with different formulations (35 and 40 g L ), and compared these with the films made using isolated and commercial corn starches. Sunflower oil at 10 g L was dispersed into film-forming solution to design composite films. The water vapor barrier property, mechanical properties and microstructure of starch films from navy bean and corn were studied to evaluate their potential for use in food packaging. All of the films had smooth and uniform surface and were transparent.
Navy bean starch film showed physicochemical and mechanical properties comparable to corn starch films, and the addition of sunflower oil could further improve the water vapor barrier and mechanical properties of films. The findings obtained in the present study demonstrate the potential of using navy bean starch to prepare edible films. © 2020 Society of Chemical Industry.
近来，人们对开发食用干豆（菜豆属）的新应用产生了浓厚的兴趣。干豆种子的主要成分淀粉，其在可食用薄膜制备方面的应用刚刚出现。
本研究选用海军豆作为干豆的模型来源，分离其淀粉成分，用不同配方（35 和 40 g/L）制备可食用薄膜，并将其与使用分离的和商业玉米淀粉制备的薄膜进行比较。将 10 g/L 的葵花籽油分散到成膜溶液中以设计复合薄膜。研究了来自海军豆和玉米的淀粉薄膜的水蒸气阻隔性能、力学性能和微观结构，以评估其在食品包装中的应用潜力。所有的薄膜都具有光滑均匀的表面和透明性。
海军豆淀粉薄膜表现出与玉米淀粉薄膜相当的物理化学和力学性能，添加葵花籽油可以进一步提高薄膜的水蒸气阻隔性能和力学性能。本研究的结果表明，海军豆淀粉具有用于制备可食用薄膜的潜力。 © 2020 英国化学学会。
