Physicochemical and microstructural characterization of gum tragacanth added whey protein based films

Food Res Int. 2018 Mar:105:1-9. doi: 10.1016/j.foodres.2017.10.071. Epub 2017 Nov 8.

Abstract

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.

Keywords: Biodegradable edible film; Glycerol (PubChem CID: 753); Gum tragacanth; Physicochemical properties; Whey protein isolate.

MeSH terms

  • Chemical Phenomena
  • Food Packaging
  • Molecular Structure
  • Molecular Weight
  • Permeability
  • Polysaccharides / chemistry
  • Solubility
  • Spectroscopy, Fourier Transform Infrared
  • Tensile Strength
  • Tragacanth / chemistry*
  • Water / chemistry
  • Whey Proteins / chemistry*

Substances

  • Polysaccharides
  • Whey Proteins
  • Water
  • Tragacanth