Optimization of physicochemical properties of edible film based on kidney beans protein isolates (Phaselous vulgaris L.)

Physicochemicalproperties of packaging materialsareone of the most importantconcernsin ediblefilmsandpackaging industry. In this study,the effects of kidney peaproteinisolatesrangedfrom 2 to 10%, glycerol as a plasticizer in the range of0.5 to 7%andoleicacidin therange of 0to 2%onthe physicochemicalproperties of edible films based on kidney peaproteinisolateswereinvestigated. Based on obtained results, Transparency of film samples increased by 18 units whenglycerol andoleic acidincreasedand protein concentration decreased. Decrease inprotein isolates and oleic acid concentration and increase inglycerol concentration significantly decreased total color change by 8 units (p<0.05). Water vapor permeability decreased from 5.89 to 1.48 (g/m.Pa.s) with increasing protein and glycerol and also increasing oleic acid (p<0.05). Films solubility in water decreased by 36% in water and increased by 28% in acid with increase in protein concentration. Increasing glycerol and oleic acid amounts increased solubility in water and acid (P <0.05).