Effects of palmitic fatty acid on mechanical, thermal and permeability attributes of pistachio globulin edible film.

摘要: Novel edible emulsified films were made using pistachio globulin protein (PGP) and palmitic fatty acid at concentrations of 2, 4, 6 % w/w by Tween-80 homogenization technique. Addition to the PGP filmogenic solution resulted in great reduction WVP (37-40 %). Concentration did not create significant difference (P>0.05) among films. The decreased as function concentration. Water solubility was 44.8 slightly Oxygen permeability lower than films, but differences (P>0.05). Tensile strength elongation break diminished a result addition. Incorporation led produce opaque which opacity increased Glass transition temperature (Tg) determined differential scanning calorimetry. Tg film revealed 127.19 °C affected acid. Keywords: Pistachio protein, Palmitic acid, Gas permeability, Elongation,