ELIZA

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536761 occurrences (No.22 in the rank) during 5 years in the PubMed. [no cache] 500 found

274) In the present study, the mechanical and water vapor barrier properties of casted canola protein isolate edible films were investigated as a function of protein (5.0% and 7.5%) and glycerol (30%, 35%, 40%, 45%, and 50%) content.

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PMID:24072788 DOI:10.1177/1082013213503645

2015 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

* Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films.

- Biodegradable edible films prepared using proteins are both economically and environmentally important to the food packaging industry relative to traditional petroleum-derived synthetic materials. In the present study, the mechanical and water vapor barrier properties of casted canola protein isolate edible films were investigated as a function of protein (5.0% and 7.5%) and glycerol (30%, 35%, 40%, 45%, and 50%) content. Specifically, tensile strength and elongation, elastic modulus, puncture strength and deformation, opacity, and water vapor permeability were measured. Results indicated that tensile strength, puncture strength, and elastic modulus decreased, while tensile elongation and puncture deformation values increased as glycerol concentration increased for both 5.0% and 7.5% canola protein isolate films. Furthermore, tensile strength, puncture strength, and elastic modulus values were found to increase at higher protein concentrations within the canola protein isolate films, whereas puncture deformation values decreased. Tensile elongation was found to be similar for both canola protein isolate protein levels. Canola protein isolate films became more transparent with increasing of glycerol concentration and decreasing of canola protein isolate concentration. Water vapor permeability value was also found to increase with increasing glycerol and protein contents. Overall, results indicated that canola protein isolate films were less brittle, more malleable and transparent, and had greater water vapor permeability at higher glycerol levels. However, as protein level increased, canola protein isolate films were more brittle, less malleable and more opaque, and also had increased water vapor permeability.

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(1)76 genes,	(11)8 was	(21)3 has	(31)2 for
(2)45 genes	(12)7 level	(22)3 is	(32)2 initiation
(3)24 and	(13)6 carbonyl	(23)3 of	(33)2 level,
(4)23 levels	(14)6 coding	(24)3 oxidation,	(34)2 production
(5)18 expression	(15)5 C	(25)3 stability	(35)2 sequences
(6)12 null	(16)5 gene	(26)3 thiol	(36)2 solutions
(7)12 kinase	(17)5 isolate	(27)2 acid	(37)2 structures
(8)9 1	(18)5 kinases	(28)2 content	(38)2 that
(9)9 in	(19)4 levels,	(29)2 contents
(10)8 2	(20)3 expression,	(30)2 families

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--- WordNet output for protein --- =>タンパク質, 蛋白質, たん白質 Overview of noun protein The noun protein has 1 sense (first 1 from tagged texts) 1. (23) protein -- (any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein") --- WordNet end ---