บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Edible film formation and properties from different protein sources and orange coating application.

Sothornvit R.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004 Page 19

2004

บทคัดย่อ

Edible film formation and properties from different protein sources and orange coating application.  Protein films were made from different sources such as whey protein, soy protein and egg white protein to determine film water vapour permeability (WVP) properties and appearances.The optimum pH to form whey protein (WP), soy protein (SP) and egg white (EW) films was 6.5-7.5, 7.0-7.4 and 12 respectively.To increase film moisture barrier, solutions were heated for 30 min at 90 °C forboth WP and SP and at 45 °C for EW followed by adding glycerol as a plasticizer for 25-35% db. Protein films were dried at either 70 or 80 °C for 2-3 hours.Glycerol content (GC), protein type and drying temperature influenced film WVP significantly (p<0.05).

Increasing FC provides protein molecules moving freely and increases permeability while increasing drying temperature causes protein denaturation providing tight networks; therefore, lowering permeability.EW films imparted the highest WVP followed by SP and WP films, respectively.All films showed transparency and the gradient of yellowish appearances depending o­n protein type and drying temperature.WP coating o­n oranges reduced weight loss and lowered concentration of carbon dioxide yet increased concentration of oxygen.

These results indicate that different protein types can be formed with different conditions and providing different providing different properties for coating applications o­n fruits and vegetables.Protein edible coating has potential to extend shelf-life of fruits and vegetables.