Mechanical properties of films made of faba bean protein nanofiber and non-fibrillated protein
The production of livestock puts a huge strain on our ecosystem and the planet. It is the largest source of greenhouse gases and it causes loss in biodi-versity and pollution of water. One way to reduce these environmental dam-ages is to decrease the intake of meat and increase the intake of plant-b...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Department of Molecular Sciences
2019
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| Sumario: | The production of livestock puts a huge strain on our ecosystem and the planet. It is the largest source of greenhouse gases and it causes loss in biodi-versity and pollution of water. One way to reduce these environmental dam-ages is to decrease the intake of meat and increase the intake of plant-based proteins. However, the sensory feeling of meat is something many people prefer, creating the need to find a plant-based substitute that still fulfills the sensory need the consumers have. The faba bean is a legume that has similar properties to the soybean but is able to grow in colder climate countries. The faba bean is a legume with high levels of proteins that has similar properties to the soybean but is able to grow in colder climates countries. In recent years the creation of amyloid nanofibrils from proteins, for example from faba beans, and their unique mechanical properties has become an area of high interest. Potentially, they can be used to create a meat-like substitute and in that way fulfill that sensory need the consumers have. This study therefore aims to conform nanofibrils from the extracted faba beans proteins that can be used as raw materials to create a texturized vegetal-based food.
Films as systems models were developed from different concentrations of protein nanofibrils and the mechanical properties of each film were evaluated in terms of young modulus (modulus of elasticity), maximum strain and breaking strength. The influence of the concentration of nanofibrils in the modulus of elasticity of the films were assessed to establish a correlation be-tween the film structure and the mechanical properties (i.e., stiffness of the film). To achieve this faba bean proteins were isolated by alkaline precipita-tion and fibrillated by an acid treatment at high temperature.
Films were made with a combination of glycerol plasticizer, faba bean pro-teins, and faba bean protein nanofibrils with an increasing concentration ratio of the nanofibrils. The mechanical properties of films were tested with help of a tensile tested to determine their stress-strain curve and therefore, their stiffness and elasticity. The result showed a successful isolation of protein from the faba bean. The film casting, and tensile test were however inconclu-sive, showing irregular films and variating data with no correlation between concentrations of nanofibrils and the modulus of elasticity. There are multiple theories why this may be, such as bacteria growth, bubbles trapped within the film, lack of nanofibrils or fibril break down during process. |
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