تأثير أشعة كاما على الخواص الحجزية و الميكانيكية و الحرارية لأغشية بروتينات الشرش

Abstract EN

Whey protein concentrations of 4-10 % with glycerol plasticizer 50 % was used to prepare edible film after treated with g-irradiation with doses of 20-60 kGy and then studied the barrier, mechanical and thermal properties of the film .

The film were showed transparent , homogeneous and thickness arrange between (0.08 - 0.23) mm.

The water vapor WVP of the film was decreased with increasing of the radiation dose and the decline from 12.04-5.25 and 13.0 - 11.01 and 13.90 - 12.0 and 19.7 - 13.97 g .

mm / m ².

Hours.

KPa for the concentrations of protein from 4% and 6 % and 8 % and 10 %, respectively, when increasing the radiation dose from 20 to 60 kGy .However, the tensile strength of the film TS was increase with the radiation dose from 0.493 - 1.930 and 0.772 - 1.950 and 0.919 - 2.670 and 2.420 - 2.840 M Pa.

and elongation E% was increase with the increase the radiation dose and the rise from 32% - 36 % and 33 % - 62% and 40 % - 63% % and 43-70 %., the high proportion of the solubility S% from 8.075 % -65.26 % and 7.69% -52.50 % -48.1 % and 14.00 % and 14.47 % -47.22 % .

The examination of microstructure showed most homogeneity and less pour and more intensity .

The decomposition temperature Td3 was 262.01 0 m .The functional group of the film were studied using FTIR.