ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pea-protein isolate solutions were heat-denatured and dried to form stand-alone edible films. Heat treatment at 90 °C over 5 min increased tensile strength and elongation-at-break, and decreased the elastic modulus. No significant differences were found in the initial contact angle of water and surface energies of heat-denatured films from those of nonheated films except for the 20 min heat-treated film. Additionally, heat denaturation reduced the water absorption rate of the films to 19 to 40% of the nonheated film. FTIR spectroscopy showed that more water existed in the nonheated films as compared to the heat-denatured films. Electrophoresis studies suggested that intermolecular disulfide bonds were created during heat denaturation, which resulted in increased film integrity.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb10297.x
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