Edible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics

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dc.contributor.authorGülistan Okutan
dc.contributor.authorGüneş Koç
dc.contributor.authorÜmran Cansu
dc.contributor.authorGökhan Boran
dc.date.accessioned2025-04-15T06:39:51Z
dc.date.available2025-04-15T06:39:51Z
dc.date.issued2025-03
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu
dc.description.abstractEdible films were manufactured from three different proteins to evaluate their mechanical strength and some physicochemical features. Wheat gluten (WG), cow hide gelatin (CHG), and cow milk casein (CMC) were used at three different concentrations (5%, 6%, and 7% w/v for WG or 2%, 3%, and 4% w/v for both CHG and CMC) for the film samples. Water activity of the film samples varied within a rather narrow gap, which was between 0.26 and 0.36, with the highest values for WG films and the lowest for CMC. WG and CMC gave basic films while CHG resulted in acidic films with a pH value between 5.6 and 5.7. CHG films showed the highest conductivity while pH and conductivity increased as CHG concentration increased. WG resulted in opaque and dark colored films while CHG and CMC led to almost transparent and light colored films. Water vapor permeability of CMC films was slightly higher compared to CHG and WG counterparts with values around 2.0 × 10-14 g m/s Pa m2. In addition, tensile strength of CHG films was significantly higher than CMC and WG counterparts with values over 25 N/mm2 and more flexible with higher values of Young's modulus and elongation at break. It is concluded that CHG may be utilized by the food industry to manufacture edible films with superior mechanical features along with ease of dissolving and transparent visual characteristics, while WG and CMC might be preferred for more rigid, opaque, and dark colored films as needed.
dc.identifier.citationOkutan, G., Koç, G., Cansu, Ü., & Boran, G. (2025). Edible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics. Food Science & Nutrition, 13(3), e4712.
dc.identifier.doi10.1002/fsn3.4712
dc.identifier.issn2048-7177
dc.identifier.issn2048-7177
dc.identifier.issue3
dc.identifier.pmid40104210
dc.identifier.scopus2-s2.0-105000518683
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.4712
dc.identifier.urihttps://hdl.handle.net/20.500.12604/8589
dc.identifier.volume13
dc.identifier.wos001446046800001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakPubMed
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOkutan, Gülistan
dc.institutionauthorid0000-0002-1936-7633
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcasein
dc.subjectedible films
dc.subjectgelatin
dc.subjectgluten
dc.subjectmechanic strength
dc.subjectmorphology.
dc.titleEdible Films Based on Plant and Animal Origin Proteins: Comparison of Some Mechanical and Physicochemical Characteristics
dc.typejournal-article
oaire.citation.issue3
oaire.citation.volume13

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