Effects of Palmitic Fatty Acid on Mechanical, Thermal and Permeability Attributes of Pistachio Globulin Edible Film

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 6, Issue 2 - Serial Number 12, July 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i2.7816

Authors

Younes Zahedi^{* 1}; Nasser Sedaghat²; Babak Ghanbarzadeh^{* 3}

¹Department of Food Science and Technology, Ardebili University

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³University of Tabriz

Abstract

Novel edible emulsified films were made using pistachio globulin protein (PGP) and palmitic fatty acid at concentrations of 2, 4, and 6 % w/w protein by Tween-80 and homogenization technique. Addition of palmitic acid to the PGP filmogenic solution resulted in great reduction of WVP in the emulsified films (37-40 %). Concentration of palmitic acid did not create significant difference (P>0.05) among WVP of the emulsified films. The WVP decreased as function of palmitic acid concentration. Water solubility of PGP films was 44.8 % and slightly decreased in the emulsified films. Oxygen permeability of the emulsified films were lower than the PGP films, but the differences were not significant (P>0.05). Tensile strength and elongation at break of the emulsified films were diminished as a result of palmitic acid addition. Incorporation of palmitic acid led to produce the opaque films, which opacity increased as function of palmitic acid concentration. Glass transition temperature (Tg) was determined by differential scanning calorimetry. The Tg of the PGP film revealed at 127.19 °C and was not affected by palmitic acid.

Keywords: Pistachio globulin protein, Palmitic acid, Gas permeability, Elongation, Tensile strength