Title : ( Optimization of optical properties of edible film based on Latirus sativus protein isolate )
Authors: Elnaz Milani , Arash Koocheki , Amin Hoseinzadeh , Leila Roozbeh ,
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Abstract
The optical property is the most important factors of edible films and packaging industry. in this study green pea protein isolates ranged from 2 to 10, glycerol in the range of 0.5 to 7andoleicacidin the range of 0 to 2 percent by weight was evaluated. Transparency of films samples increased when glycerol and oleic acid increased and protein concentration reduced. Concentration of protein isolates compared with glycerol and oleic acid had a significant (p<0.05) effect on red color of edible films. Yellowing level significantly affected by percentage of protein isolate and glycerol (P <0.05). All of three factor include protein concentration, glycerol and oleic acid percentage affected significantly on transparency (P <0.01). Composition of 2% protein isolate, 0/5% glycerol and 0% oleic acid in formulation of edible films made to optimize the optica properties were obtained.
Keywords
Optimization; Optical properties; Edible film; Latirus sativus protein isolate
@inproceedings{paperid:1037909,
author = {Elnaz Milani and Koocheki, Arash and Amin Hoseinzadeh and Leila Roozbeh},
title = {Optimization of optical properties of edible film based on Latirus sativus protein isolate},
booktitle = {5th FGlobal Summit on Medicinal and Aromatic Plants},
year = {2013},
location = {ساراواک-میری},
keywords = {Optimization; Optical properties; Edible film; Latirus sativus protein isolate},
}
%0 Conference Proceedings
%T Optimization of optical properties of edible film based on Latirus sativus protein isolate
%A Elnaz Milani
%A Koocheki, Arash
%A Amin Hoseinzadeh
%A Leila Roozbeh
%J 5th FGlobal Summit on Medicinal and Aromatic Plants
%D 2013
