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Utilization of lentil flour as a biopolymer source for the development of edible films

机译：利用扁豆粉作为可食用薄膜发育的生物聚合物来源

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摘要

Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C-g=1%, 1.5%, and 2%) and process temperature (T-p; 70 and 90 degrees C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C-g led to the formation of more flexible films with increased hydrophilicity. A T-p of 90 degrees C resulted in yellower, more transparent films with increased stiffness compared to a T-p of 70 degrees C. In this study, lentil flour was shown to be an ideal source for edible film production. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.
机译：扁豆是素食主义者最便宜，最营养的蛋白质来源之一。本研究的目的是评估使用扁豆粉作为发育食用膜的原料的可行性，并研究甘油浓度（CG = 1％，1.5％和2％）和工艺温度的影响（ TP; 70和90摄氏度C）在这些薄膜的物理性质上。通过密度表征薄膜;水溶性;热，形态和化学特性;水蒸气渗透率（WVP）;和拉伸和光学性质。与大多数其他可生物降解的薄膜相比，扁平粉膜具有高度透明的，并且具有较低的水溶性值，但与大多数其他可生物降解的薄膜相比，具有较低的水溶性值和机械性能。 C-G的增加导致形成更柔韧的薄膜，具有增加的亲水性。与70摄氏度的T-P相比，90摄氏度为90℃的T-P导致屈光度更高的薄膜。在本研究中，扁豆面粉被证明是可食用薄膜生产的理想源。 （c）2018 Wiley期刊，Inc.J.Phill。聚合物。 SCI。 2018,135,46356。

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