Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Videos
Videos
Thesis submission
Thesis submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Contact us
Contact us
Physicochemical and microstructural characterization of gum tragacanth added whey protein based films
Date
2018-03-01
Author
Tonyali, Bade
Cikrikci, SEVİL
Öztop, Halil Mecit
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
7
views
0
downloads
Cite This
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
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. Tonyali, S. Cikrikci, and H. M. Öztop, “Physicochemical and microstructural characterization of gum tragacanth added whey protein based films,”
FOOD RESEARCH INTERNATIONAL
, vol. 105, pp. 1–9, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43894.