Preparation and characterization of films from pea protein.
The conditions for protein film preparation from an alkaline dispersion of a pea protein isolate were investigated in the presence of polyols as plasticizers. Mechanical and barrier properties of resulting films were studied as a function of protein dispersion conditions, protein and plasticizer concentrations and ratios, chain length of the plasticizer, and pH and composition of the alkaline medium. Neither the mode of protein hydration nor the pea isolate origin had a significant effect on the mechanical properties of pea protein films. However, increasing the plasticizer chain length induced slightly higher surface hydrophobicity but poor mechanical properties. Addition of monoglycerides to film-forming solution allowed a significant improvement of the films during aging. Both tensile strength and surface hydrophobicity increased when ammonium hydroxide was used as protein dispersing agent instead of sodium hydroxide.
Viroben
G
G
Institut National de la Recherche Agronomique, Laboratoire de Biochimie et Technologie des Protéines, B.P. 71627, 44316 Nantes Cedex 03, France.
Barbot
J
J
Mouloungui
Z
Z
Guéguen
J
J
D005519:Food Preservation / Q000379:methods*; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D010968:Plasticizers
D010940:Plant Proteins; D010968:Plasticizers