Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution |
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| Authors: | A Jangchud M S Chinnan |
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| Affiliation: | Authors Jangchud and Chinnan are affiliated with the Center for Food Safety &Quality Enhancement, Dept. of Food Science &Technology, 1109 Experiment St., The Univ. of Georgia, Griffin, GA 30223-1797. |
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| Abstract: | Films were made from peanut protein concentrate solution of pH 6.0, 7.5 or 9.0, and dried at 70, 80 or 90°C. Both total solubility and protein solubility of film decreased with increasing temperature but increased with increasing pH. Film color was darker and more yellow when pH increased. Tensile strength (TS) and elongation (E) increased but water vapor permeability (WVP) and oxygen permeability (OP) decreased as temperature increased. At pH 9 and 90°C, film had the lowest WVP and OP, and the highest TS. |
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| Keywords: | Edible film elongation oxygen permeability peanut protein water vapor |
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