Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Date

2018-03-01

Author

Tonyali, Bade
Cikrikci, SEVİL
Öztop, Halil Mecit

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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Edible films of gum tragacanth (GT) with whey protein were fabricated to see how the incorporation of GT influenced whey protein based film properties. Whey protein isolate (WPI) was replaced with GT at different ratios as 0.5, 1, 1.5 and 2% of WPI. Optical, mechanical, permeability and microstructural properties, as well as moisture sorption and solubility behavior of films were measured. The findings indicated that combination of WPI and GT in film formulation led to less strength, more flexible, less soluble films with lower permeability to water and with higher opacity. The results suggested that the addition of GT to WPI could lead to obtain modified WPI based edible films with desirable properties.

Subject Keywords

Gum tragacanth, Whey protein isolate, Biodegradable edible film, Physicochemical properties

URI

https://hdl.handle.net/11511/43894

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2017.10.071

Collections

Department of Food Engineering, Article

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Citation Formats

B. Tonyali, S. Cikrikci, and H. M. Öztop, “Physicochemical and microstructural characterization of gum tragacanth added whey protein based films,” FOOD RESEARCH INTERNATIONAL, pp. 1–9, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43894.