Abstract
Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia,flor de mayo,garbancillo,peruano,pinto,mantequilla, andnegro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of0.045±0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made fromperuanobean protein presented a lower value of total matter solubility (25.38±2.24%) than the other tested EF. A low value of WVP (2.06±0.25×10-10 g m/Pa s m2) was observed in films fromnegrobean protein, while EF fromflor de mayobean protein exhibited the highest values of puncture strength (17.35±0.82 MPa) and elongation (38.21±0.64%). Most bean protein EF had reddish or brownish color; however, films fromalubiaandperuanobean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.
Highlights
There is an increased interest in using biodegradable materials to substitute synthetic plastics in food packaging [1, 2]
Edible protein films have been made from sources including animal proteins as well as vegetable proteins [9,10,11]
Edible films with lower values of total soluble matter and soluble protein than for other legume protein edible films reported by several authors were obtained from the studied bean protein concentrates
Summary
There is an increased interest in using biodegradable materials to substitute synthetic plastics in food packaging [1, 2]. Main ingredients that can be used for edible film fabrication include lipids, carbohydrates, and proteins. Proteinbased edible films are very brittle and exhibit weak mechanical strength and poor flexibility as food packaging materials; in order to improve these properties, plasticizers like sugars [4] or glycerol [5] have been added. Edible protein films have been made from sources including animal proteins (milk, collagen, gelatin, and myofibrillar proteins) as well as vegetable proteins (corn zein, wheat gluten, and soy proteins) [9,10,11]. Many authors have studied edible films made with soy protein [12,13,14], but the information available for the implementation of other legume proteins as raw material for edible films is still limited [5, 15, 16]
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