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Fenugreek Protein-Based Edible Film
Fenugreek seeds are a recent choice and a well-suited source of protein under food enrichment concerns. The proportion of seed protein in fenugreek accounts for about 25 to 38%, which is composed of globulin (27.2%), prolamine (7.4%), glutelins (17.2%), and albumin protein (43.8%). Fenugreek seeds reside under leguminous crops and are edible, rich in protein and dietary fibers but low in fat proportion. The standard of protein composed among fenugreek seed is as good as soybean protein, moreover, lysine availability in them is almost competitive as like soybean protein.
Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film.
2. Edible Films
The entry is from 10.3390/foods10091976
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