Preparation and characterization of proteinous film from lentil (Lens culinaris)

Bamdad, Fatemeh; Goli, Amir Hossein; Kadivar, Mahdi

doi:10.1016/j.foodres.2005.06.006

Cited by 102 publications

(74 citation statements)

References 28 publications

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“…The moisture content values were in the range of 20.76 to 29.11% for edible films from garbancillo and peruano beans, respectively. Similar results were obtained by Jangchud and Chinnan [31] who studied peanut protein edible films and reported moisture contents around 28.6% while Bamdad et al [23] reported values of 23.15% for lentil edible films.…”

Section: Thickness and Moisturesupporting

confidence: 85%

“…Alkaline-acid extraction was performed on powders from each of the tested bean varieties to obtain protein isolates, following the technique reported by Bamdad et al [23]; powders were stirred in distilled water by adjusting the pH value to 11.0 with 1 N NaOH to increase solubility of the protein and then centrifuged at 8,000 rpm for 30 min and the supernatant obtained was acidified with 1 N HCl to a pH value of 5.4 to facilitate the aggregation of proteins, which were subsequently separated by centrifugation at 8,000 rpm for 20 min and freeze-dried.…”

Section: Preparation Of Bean Protein Concentrates (Bpc)mentioning

confidence: 99%

“…The solutions obtained were homogenized (Silverson homogenizer, Model L4R, England) at 9,000 rpm for 1 min, degassed under vacuum, and then heat-denatured at 80 ∘ C for 20 min in a water bath and cooled to 37 ∘ C for 3-4 min [23]. …”

Section: Film Formationmentioning

confidence: 99%

“…* values range from 0 (black) to 100 (white) while chromaticity parameters * range from green (−60) to red (+60) and * from blue (−60) to yellow (+60). Five measurements were made for each film sample and for each type of tested film 5 replicates were performed [23]. Chroma ( * ) and hue (ℎ * ) angle of the films were then calculated:…”

Section: Color Measurementsmentioning

confidence: 99%

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

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

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Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045 ± 0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38 ± 2.24%) than the other tested EF. A low value of WVP (2.06 ± 0.25 × 10 −10 g m/Pa s m 2 ) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35 ± 0.82 MPa) and elongation (38.21 ± 0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.

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Section: Thickness and Moisturesupporting

confidence: 85%

Section: Preparation Of Bean Protein Concentrates (Bpc)mentioning

confidence: 99%

Section: Film Formationmentioning

confidence: 99%

Section: Color Measurementsmentioning

confidence: 99%

See 2 more Smart Citations

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

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The last ones represent an important source of different kinds of proteins with film-forming capacity (BRANDENBURG et al, 1993, SEOK and HAN, 2001, BAMDAD et al, 2006, MONTANARI and ZURLINI, 2013, SHEVKANI and SINGH, 2013, that could be isolated not only from raw materials but also from industrial by-products, produced in large amounts in Europe, that in this way could be valorized.…”

Section: …………………………………………………………………………………………………… Introduction:-mentioning

confidence: 99%