انتاج اغشية قابلة للاكل من بروتينات فول الصويا المركز ولبيدات الذرة البيضاء والكلوكوز واستعمالها في الانظمة الغذائية == Production of Edible Film from Soybean Protein Concentrates with Sorghum Lipids and Glucose and using in Food System
Author name:
ميادة عدنان فالح الشبلي
Supervisor name:
علي احمد ساهي
General topic:
Agricultural sciences
Specific topic:
Food
Degree:
Master
University:
University Of Basrah - Faculty Of Agriculture
Language:
Arabic
University location:
Basrah
First pages:
31T1869 - p.pdf
Abstract:
Research efforts were directed to the production of - environment - friendly and edible - biological materials to be used in food packaging from protein soybeans. The research also included the impact of oil and wax sorghum extracted as by - product of sorghum grain and sugar glucose on the films properties. This study included three points of discussion.First, Concentrated soy protein was extracted from soybean grains in the form of a yellow fine powder. Its chemical composition was studied and found to contain : protein and fat and ash and moisture and carbohydrates respectively (71.5 , 0.78 , 4.9 , 8.4 , 14.4)% . Also, oil and wax sorghum has been extracted from sorghum grain.Second, concentrated soy protein and glycerol were used as major raw materials in addition to other materials like sorghum wax and oil and glucose were used in the preparation of the edible films in the form of thin layers. The physical, mechanical and thermal properties of this edible film were studied and the results were as follows : 1. The simple soy protein films - without plasticizer - were fragile and difficult to handle. On the other hand, the soy protein films with 4%, 5% and 6% concentrations with 40% from protein weigh glycerol as plasticizer were easy to remove from the plates. Particularly, 5% and 6% concentrations were easier to remove from plates than 4% concentration which was difficult to handle. In general, films were shiny, flexible, transparent, smooth yellowish, has no taste or odor and the presence of free bubbles was noted. It was also noticed that with increased protein concentration from 4% to 6%, the film thickness increased from 0.08 to 0.098 mm, the tensile strength increased from 2.15 to 3.3 MPa, the elongation percentage decreased from 140.0 to 81.7%, the water solubility ranged from 45.9 to 35.0% and water vapor permeability values rose from 8.8 to 9.6 g. mm / m².hr.KPa with a higher concentration of soy protein from 4 to 6%.The first stage from Thermal disintegration begins at a temperature of 116 ºC due to the loss of moisture. The second stage of disintegration starts at temperatures of 190 ºC and attributed to the disintegration of glycerol when the maximum temperature is 289 ºC. While the third stage of disintegration starts overlapping with thedisintegration of the glycerol at a maximum temperature of 385 ºC and attributed to the disintegration of soy protein.2. The complex 5% soy protein films with 2% glycerol plasticizer and sorghum oil or wax concentrations of 0.2%, 0.4% and 0.6% (weigh/ volume) was found to be characterized by flexibility, smoothness, and easily removed from plates. In addition, it was less transparent and acquired the color of lipid and increased thickness with high wax or sorghum oil concentration. It was also noticed that water solubility has ranged from 38.2 to 32.4% and tensile strength has decreased from 2.5 to 1.1 MPa and elongation percentage has increased from 125% to 138% and water vapor permeability has decreased from 8.9 to 8.6 g.mm / m².hr.KPa with increasing concentration of sorghum oil. On the other hand, it was observed that water vapor permeability has decreased from 8.1 to 6.9 g.mm / m².hr.KPa and water solubility has decreased from 37.2 to 35.2% but the tensile strength has increased from 2.42 to 2.52 MPa and elongation percentage has decreased from 115 to 95% with a increasing concentration of sorghum wax. There are no differences in the thermal decomposition of the films protein complex with oil and wax sorghum compared to simple films protein from soybeans.3. The complex 5% soy protein films with 2% glycerol plasticizer and different concentrations of glucose; 1% and 1.5% and 2%(weigh/ volume) was characterized with sheen, smooth and polished surface with acceptable flavor and brown color. It was also easy to remove from plates but less flexible that simple soy proteins. It was also observed that the thickness of the films was increased from 0.088 to 0.091 mm and water solubility was decreased from 41.2 to 40% and the water vapor permeability was decreased from 8.98 to 8.77 g. mm / m².hr.KPa while the elongation percentage has reached 90%, 92% and 115% and the tensile strength has decreased from 2.7 and 2.3 MPa with increasing glucose concentration. It was also noted that the thermal decomposition this complex is more stable compared with simple films from soy proteins.Third, concentrated The application of the obtained biofilm in Food system : 1. Practical applications were conducted by using solvents of simple and complex soy protein films compound with sorghum oil in covering pear fruit for protection. As a result, the fruit was characterized by glossy, transparent colorless polished smooth and softer texture. The fruits covered withcomplex membranes have the same characteristics but less glossy. This method has extended the shelf life for the fruit by 15 days because of the limited moisture loss change in acidity level (pH) compared to not covered fruits at a temperature (4 - 6ºC) The fruits covered and stored at room temperature are more acceptable compared to non - covered fruits.2. Another application is to use soy protein films - simple and complex - with glucose in the coating of the fish pieces and when stored for a week at refrigerator temperature, the results were higher values of peroxide number for un - coated fish reached 6.2 milli - equivalent / kg compared with the coated pieces with simple membranes reaching 4.8 milli - equivalent / kg and for coated with composite film with glucose peroxide number value reached4.3milli - equivalent/kg. .
