Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties
نویسندگان
چکیده
منابع مشابه
The Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measuremen...
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Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...
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Petroleum-based plastics have many drawbacks: the large amount of energy required to produce the plastic, the waste generated as a result of plastic production, and the accumulation of waste due to slow degradation rate. It is because of these negative attributes of conventional plastic use that attention is being focused on environmentally friendly plastics from alternative sources. Albumin pr...
متن کاملThe Effects of Iranian Gum Tragacanth on the Foaming Properties of Egg White Proteins in Comparison with Guar and Xanthan Gums
This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measurements were al...
متن کاملthe effects of iranian gum tragacanth on the foaming properties of egg white proteins in comparison with guar and xanthan gums
abstract: this paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). the basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. viscosity measuremen...
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ژورنال
عنوان ژورنال: Carbohydrate Polymers
سال: 2016
ISSN: 0144-8617
DOI: 10.1016/j.carbpol.2016.06.041