تولید و بررسی ویژگی‌های فیلم‌های ترکیبی بر پایه موسیلاژ دانه به و ایزوله پروتئین آب پنیر

In this study, quince seed mucilage(Qsm) was extrac ted in the best optimal way and composite edible films based on quince seed mucilage and whey protei n isolate(Wpi) were prepared in different proportions of 0:100,30:70, 50:50, 70:30 and 100:0 . In the following, the effect of the addition of t he different proportion of quince seed mucilage and wh ey protein isolate on physical, mechanical and barrier properties of edible films resulted from th em was studied. Qsm and Wpi were totally good compatible to make solutions and films. The results showed that increasing of the percentage of Wpi in produced films caused to increase thickness, moistu re and solubility of produced films. However, the amount of water absorption decreased mechanical pr operties of the films showed when the percentage of Qsm is increased, maximum force at rupture of th e film is increased and distance elongation at break is decreased. In color measurement of produced film s, lightness(L) was significantly improved as Wpi content increased, but yellowness (a) decreased. Wh en the Qsm content and also, water vapor permeability was lowered by the growth of the Qsm content. [ABSTRACT FROM AUTHOR]