Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (<i>Phaseolus vulgaris</i>L.)

Montalvo-Paquini, Claudia; Avila‐Sosa, Raúl; López‐Malo, Aurelio; Palou, Enrique

doi:10.1155/2018/9782591

Cited by 13 publications

(7 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, undissolved protein molecules show a significantly higher thermal stability [2]. Since the solubility in water is essential for potato protein denaturation to occur, poor protein dispersion leads to a lower proportion of intermolecular interactions between the protein chains during heating, which results in limited network formation, as observed by several authors [52,53]. Besides, other important factors, such as protein structure, polymer orientation and solvent-polymer interaction parameters must be considered when characterizing the cross-linking properties of biopolymers [54].…”

Section: Effects Of Eg and Pgmentioning

confidence: 85%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

View full text Add to dashboard Cite

Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

show abstract

Section: Effects Of Eg and Pgmentioning

confidence: 85%

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Due to this, they could be an excellent source for film formulations. The research work of Montalvo-Paquini et al (2018) was based on popular Mexican beans including alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla and negro, and an extracted bean protein concentrate was utilized as a protein source for edible films [ 33 ]. Navy beans are one of the largest pulse crops in the USA.…”

Section: Sources Of Biodegradable Materialsmentioning

confidence: 99%

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

2022

View full text Add to dashboard Cite

Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.

show abstract

“… a References: b - Aydogdu et al (2018); c - Saberi et al (2016); d - Díaz et al (2019); e - Montalvo-Paquini et al (2018); f - Li et al (2016) b pH 10.7, 5% lentil flour, 20% glycerol. c RH - 75%, 5% pea protein concentrate, 25% glycerol. d pH 10, chickpea flour (6 g/100 mL of water), 50 g of glycerol/100 g of chickpea flour. e pH 10, 3% bean protein concentrate, 50% glycerol. f pH 9, soy protein isolate (4 g), distilled water (80 g), glycerol (1.2 g). …”

Section: Utilization Of Pulse Protein For Non-food Applicationsmentioning

confidence: 99%

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Nadeeshani

Senevirathne

Somaratne

et al. 2022

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Innovations in the plant protein space have made significant strides in the past few years. A substantial body of work is to replace animal protein-based products with plant protein ingredients. Pulse proteins are receiving utmost attention among these plant proteins due to their nutritional and functional properties. This article critically evaluates the food and non-food applications of pulse protein and intends to present the most current knowledge with interest to stimulate further research to optimize pulse protein utilization. With the increased attention on plant-based foods, many novel applications and products such as infant formulas, meat analogues, milk alternatives, bean curd, bakery products, extruded products, pastes, food decorations, animal and fish feed, protein supplementations, microencapsulation carrier matrixes, biopolymer-based edible packaging, and cosmetic application are explored. Although pulse protein has limited non-food applications, there is considerable potential in nutraceutical, pharmaceutical, and cosmeceutical applications. Thus, further research is crucial for both food and non-food applications of pulse protein for broader market integration.

show abstract

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Cited by 13 publications

References 34 publications

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications

Recent Trends in the Utilization of Pulse Protein in Food and Industrial Applications

Contact Info

Product

Resources

About