Abstract
Abstract Effect of cassava starch (CS) filler on the physical properties of egg albumen (EA) and cassava starch composite (EA–CS) gels and films was investigated using EA as the continuous matrix embedded with CS granules. The composite network was formed at 55 °C; below the thermal gelation temperature of both EA and CS, using the salt-induced gelation method. Increasing the pH from 8 to 11 and NaCl from 50 to 200 mM resulted in a softer but more cohesive EA gel (p ⩽ 0.05). Raising CS content increased Young’s modulus, stress and opacity but reduced the cohesiveness of the mixed gel network (p ⩽ 0.05). The release of paprika oleoresin (O/R) from the dried EA–CS composite film into the oil phase was determined as the effective diffusion coefficient (Deff) based on Fick’s second law of diffusion. Deff of O/R decreased with increases in the strength and elasticity of the composite film and relative humidity (RH) during film aging. Overall, the study showed that the salt-induced gelation method could be used to form an EA–CS composite film at room temperature. In addition to the strength and elasticity of the protein network, RH during aging could also provide a mean to regulate the controlled-release properties of such a composite film.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
