Sesame protein based edible films: Development and characterization

Sharma, Loveleen; Singh, Charanjiv

doi:10.1016/j.foodhyd.2016.05.007

Cited by 102 publications

(65 citation statements)

References 27 publications

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“…It might be due to the excessive protein denaturation during the succinylation reaction with respect to 10% and 15% SRPI films. Interestingly, the E value of 5% SRPI film is observed to be 123.6% and exhibits higher stretching capacity than other protein edible films (Sharma and Singh, ), e.g. sesame protein film and whey protein isolate film with 16.12% and 66.5%, respectively.…”

Section: Resultsmentioning

confidence: 89%

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Dai

et al. 2019

J Americ Oil Chem Soc

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This study described the manufacture and characterization of different levels of succinic anhydride (0-15%, w/w) on rapeseed protein isolate (RPI) films. Mechanical, barrier, optical, surface, microstructure, and thermal properties were investigated. Results showed that 5% succinylated rapeseed protein isolate (SRPI) film revealed the overall optimal properties. The mechanical and barrier properties of 5% SRPI film were enhanced significantly compared to the RPI film. The water vapor permeability values of RPI and 5% SRPI films were 0.77 and 0.32 g mm/[hour m 2 kPa], respectively. Succinylation improved the color of RPI. The contact angle of 5% SRPI film was 108.68 and was the most hydrophobic combination. Moreover, scanning electron microscopy images revealed that 5% SRPI showed a dense, homogenous, and smooth microstructure. Thermogravimetric analysis results verified a low level of succinylation strengthened the thermal resistance of SRPI films. The content of β-sheet was almost half of all secondary structures after succinylation, which was supported by analyses of Fourier transform infrared spectroscopy. Results demonstrated that succinylation could be employed to improve the properties of rapeseed protein and SRPI films have great potential to be used as edible films.

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Section: Resultsmentioning

confidence: 89%

Effects of Succinylation on the Physicochemical Properties and Structural Characteristics of Edible Rapeseed Protein Isolate Films

Dai

et al. 2019

J Americ Oil Chem Soc

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“…It is noteworthy to mention that only one T m value was observed for the rice starch–ι‐carrageenan–stearic acid mixture, signifying the miscibility among the components. According to Sharma and Singh , if the components of the suspension (polymer‐polymer, polymer‐plasticizer, or a blend of all these components) are not immiscible to each other, the mixture will show two or more T m values corresponding to two or more pure phases. Table illustrated the enthalpy change (Δ H ) of rice starch composite films that varied significantly and ranged from 10.95 to 63.28 J/g.…”

Section: Resultsmentioning

confidence: 99%

Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film

Thakur¹,

Pristijono²,

Golding

et al. 2017

Starch Stärke

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Edible films and coatings have been applied as the potential substitutes for conventional plastics in food packaging. However, their physical and mechanical properties still have limitations and thus require further improvement. In this study, we compared the physico-chemical properties of starches extracted from eight rice varieties and attempted to predict their promising effects on the physical (thickness and solubility), mechanical (tensile strength and elongation break), barrier (water vapor permeability), and optical properties (color and transparency) of rice starch-icarrageenan films. The results showed that starch amylose content and amylose-amylopectin associations during retrogradation play a significant role in determining various properties of the films. The film containing starch from "Reiziq" variety showed minimum thickness (0.08 mm), water vapor permeability (WVP) (2.7 gs À1 m À1 Pa À1 ), solubility (43.12%) opacity (0.44%), and better mechanical properties, demonstrating the importance of selection of the source of the starch. The results also indicated that rice starch had compatibility with i-carrageenan, and the blend of these two polysaccharides can be potentially used for coating fruit and vegetables.

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“…The band at 1,078 cm –1 was assigned to the stretching vibrations of C–O–C and C–O–H. Furthermore, amide I, II, and III bands were observed at 1,657, 1,545, and 1,241 cm –1 , respectively, corresponding to the bending vibration of H–N–H and stretching vibration of C = O, the bending vibration of N–H, and the stretching vibration of C–N, respectively (Sharma & Singh, ). The FG/GP film has the same absorption band at 3,304 cm –1 as that of the blank GP film.…”

Section: Resultsmentioning

confidence: 99%