Akademik Veri Yönetim Sistemi
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.28, sa.2, ss.241-244, 1995 (SCI-Expanded)
Protein isolate prepared from Pistacia terebinthus L was added in different amounts to edible films of (hydroxyprophyl) methylcellulose having polyethylene glycol 400 as plasticizer. Water vapour transmission of cellulose-based film with protein added were measured as a function of time. A steady rate was achieved at the end of day 7. Moisture permeabilities of films were determined using steady rates. It was found that permeability values increase with increasing protein content of the films. This trend was explained in terms of the amino acid composition of the protein isolate.