Journal article

Physicochemical, mechanical and structural properties of composite edible films based on whey protein isolate/psyllium seed gum

Xin Zhang, Ya Zhao, Yuanyuan Li, Lanlan Zhu, Zhongxiang Fang, Qilong Shi

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | ELSEVIER | Published : 2020

Abstract

A composite film composed of whey protein isolate (WPI) and psyllium seed gum (PSG) was investigated. Its physicochemical, mechanical and structural properties were determined at different ratios of WPI/PSG (1:0, 3:1, 1:1, 1:3, 0:1). WPI/PSG composite films had higher water contact angle and water vapor permeability, as well as lower oxygen permeability and light transmittance as compared with single WPI or PSG films. With the increase in PSG concentration, higher film brightness and whiteness index, and smaller total color difference were observed. The tensile strength and elastic modulus of the composite film at WPI/PSG ratio of 1:1 was the highest. Elongation at break of composite films w..

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University of Melbourne Researchers

Grants

Awarded by National Natural Science Foundation of China


Awarded by Innovative Research Teams of Postgraduate Eduation of Shandong University of Technology


Funding Acknowledgements

Thisworkwas funded by the National Natural Science Foundation of China (No. 31171708). Itwas also supported by the Innovative Research Teams of Postgraduate Eduation of Shandong University of Technology (No. 219028). Furthermore, the authorswould like to thank Dr. William Leonard of the University of Melbourne for the excellent language polish.