Characterization of whey protein emulsion films

Yoshida, Cristiana Maria Pedroso; Antunes, Aloisio Jose

doi:10.1590/s0104-66322004000200014

Cited by 28 publications

(22 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is the fi rst study to describe this effect in chitosan fi lms; however, we have observed a similar effect in fi lms formulated with whey protein emulsifi ed with stearic acid as the lipid phase. 15 A more continuous In emulsion fi lms, homogeneity is important to obtain good mechanical properties, since cracks, pinholes and insoluble particles can give rise to weak regions in the fi lm matrix. 15 With beeswax and carnauba wax, mechanical stirring did not produce a homogeneous fi lm matrix, and the mechanical and water vapour barrier properties were poor.…”

Section: Packaging Technology and Sciencementioning

confidence: 99%

“…15 A more continuous In emulsion fi lms, homogeneity is important to obtain good mechanical properties, since cracks, pinholes and insoluble particles can give rise to weak regions in the fi lm matrix. 15 With beeswax and carnauba wax, mechanical stirring did not produce a homogeneous fi lm matrix, and the mechanical and water vapour barrier properties were poor. This effect could be caused by insoluble lipid particles that facilitate water vapour permeation and act as weak points under tension.…”

Section: Packaging Technology and Sciencementioning

confidence: 99%

“…13 Addition of lipids, such as fatty acids and waxes, to other natural polymers has been studied, in the hope of improving the water barrier property of biopolymer fi lms, in view of their hydrophobic nature. The impermeability has been improved in this way in various composite fi lms made from protein or polysaccharides: for example, in whey protein fi lms, by incorporating acetylated monogly ceride 14 , palmitic and stearic acids 15 , and in chitosan fi lms, with lauric acid, palmitic acid, octanoic acid, butyric acid, methyl laurate, acetylated monoglycerides and propylene glycol monoesters. 13 Plasticizer is often used to modify the mechanical properties of fi lms.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chitosan tailor‐made films: the effects of additives on barrier and mechanical properties

2008

View full text Add to dashboard Cite

With the aim of achieving 'tailor-made' chitosan fi lms, the effects of several variables on the properties of chitosan fi lms were studied. These variables were chitosan concentration and molecular weight of thermally depolymerized chitosan, addition of lipids (palmitic acid, beeswax or carnauba wax) and plasticizer (glycerol). The water vapour transmission rate (WVTR) and mechanical properties of these fi lms were measured. The innovative feature of this study is that it provides specifi c information to support the design of tailor-made fi lms. These can only be formulated when the effects of the important variables are well understood. It was found that WVTR was reduced by 57% in fi lm made from chitosan that had been thermally treated for 7 h at 100°C (molecular mass 13.7 kDa), while in the emulsion fi lms, the WVTR was increased by incorporation of palmitic acid, beeswax or carnauba wax incorporation. The mechanical properties (tensile strength and elongation at break) were improved when glycerol was used as plasticizer, resulting in more elastic fi lms (increasing the elongation at break by 62%).

show abstract

Section: Packaging Technology and Sciencementioning

confidence: 99%

Section: Packaging Technology and Sciencementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chitosan tailor‐made films: the effects of additives on barrier and mechanical properties

2008

View full text Add to dashboard Cite

show abstract

“…A diminuição da tensão na ruptura com o A correção do pH influiu nos valores de tensão de ruptura obtidos, tanto para os filmes de ácido esteárico, como para os filmes com o ácido capróico, porém com efeitos inversos, já que os filmes com ácido esteárico apresentaram um aumento significativo (p < 0,05) da tensão de ruptura, e os filmes com ácido capróico apresentaram uma diminuição significativa (p < 0,05) na tensão de ruptura. Segundo YOSHIDA e AN-TUNES 30 , a incorporação de lipídios em filmes protéicos resulta em um aumento na tensão de ruptura, indicando que o filme encontra-se heterogêneo; entretanto, quando o pH é ajustado para 7,0, os filmes apresentam-se mais estáveis e fortes. Segundo DEBEAUFORT e VOILLEY 10 , um filme com estrutura heterogênea apresenta descontinuidades na rede, que aumentam a fragilidade do filme, devido a pontos preferenciais de quebra.…”

Section: Propriedades Mecânicasunclassified

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Davanço¹,

Tanada-Palmu²,

Grosso³

2007

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

ResumoO desenvolvimento de biofilmes tem crescido devido à possibilidade de substituição parcial de materiais plásticos não biodegradáveis. Proteínas e polissacarídeos têm sido utilizados para a produção de filmes com boas propriedades mecânicas. Porém, filmes a partir desses materiais apresentam alta permeabilidade ao vapor de água. Uma alternativa usada para diminuir a permeabilidade ao vapor de água dos filmes é a incorporação de substâncias hidrofóbicas na composição da solução filmogênica, porém essa incorporação não ocorre de maneira homogênea. Com o objetivo de melhorar a incorporação das substâncias hidrofóbicas (ácido esteárico e ácido capróico) na matriz protéica (gelatina) do filme foram adicionados os surfactantes (SDS e Tween 80), que são substâncias capazes de interagir com a proteína e com o ácido graxo, tornando a matriz filmogênica menos heterogênea. O efeito do pH também foi estudado, com a finalidade de observar se este exerce influência na homogeneidade da matriz filmogênica. A adição do ácido esteárico aos filmes de gelatina foi mais eficiente na redução da permeabilidade ao vapor de água do que o ácido capróico. A adição do surfactante SDS reduziu a permeabilidade ao vapor de água dos filmes contendo ácido esteárico, ou ácido capróico. O ajuste de pH nos filmes sem adição de surfactantes também produziu matrizes mais homogêneas. Palavras-chave: biofilmes; gelatina; ácido capróico; ácido esteárico; SDS (lauril sulfato de sódio); Tween 80. AbstractThe development of biofilms has grown considering the possibility of partial substitution of plastic materials which are not biodegradable. Proteins and polysaccharides have been used to produce films with good mechanical properties. However, films produced with these materials present a high permeability in water vapor. An alternative to improve the water vapor barrier of films is to incorporate hydrophobic substances (stearic and caproic fatty acids) in the composition of the filmogenic solution, however this incorporation does not occur homogeneously. Thus, to improve the incorporation of hydrophobic substances in the protein matrix of the film, surfactants (SDS and Tween 80) were added. They are compounds that improve the interaction between the protein and the fatty acids, producing a less heterogeneous filmogenic matrix. The effect of pH was also studied, with the purpose of observing if it influences the homogeneity of the filmogenic matrix. The addition of stearic acid to the gelatin-based films was more efficient in reducing the water vapor permeability than the caproic acid. Adding surfactant SDS reduced water vapor permeability of both films, with stearic acid or caproic acid. Adjusting the pH to the films with no surfactants produced more homogeneous matrices. Keywords: edible film; gelatin; caproic acid; stearic acid; SDS (sodium lauryl sulphate); Tween 80.Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes Composite films made with gelatin, tr...

show abstract

“…El hecho de que una película sea poco soluble, probablemente se deba a que la red polimérica proteica de tales películas es altamente estable, en consecuencia solo las pequeñas moléculas serán solubles (e.g. pequeños péptidos, monómeros y materiales no proteicos) (Yoshida y Antunes, 2004). Denavi et al, (2009) han reportado que la solubilidad de las películas de aislado proteico de soya preparadas por casting, también fueron afectadas significativamente por las condiciones de secado (HR y temperatura).…”

Section: Solubilidad (%)unclassified

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

González-Linares¹,

Medina-Vivanco²,

Garay³

et al. 2017

Inf. tecnol.

View full text Add to dashboard Cite

ResumenEl objetivo de este estudio fue utilizar las proteínas extraídas de la torta de Sacha Inchi (Plukenetia volubilis L.) para elaborar películas. Se usaron soluciones alcalinas a diferentes valores de pH y precipitación ácida para determinar la máxima extracción de proteína. Las soluciones formadoras de películas, compuestas de proteínas liofilizadas, sorbitol y agua, fueron tratadas térmicamente y secadas. Las películas resultantes fueron sujetas a la evaluación de sus propiedades físicas (color, solubilidad en agua, permeabilidad al vapor de agua, espesor y contenido de humedad) para determinar cómo son influenciadas por la concentración de proteína y sorbitol. El rendimiento proteico fue máximo a pH 12. Tanto la concentración de proteína y sorbitol tuvieron efectos significativos sobre las propiedades físicas de las películas (p<0,05). Se estableció una combinación adecuada de proteína y sorbitol para obtener películas de baja solubilidad y permeabilidad. Estos resultados demostraron que es posible utilizar las proteínas del Sacha Inchi como material formador de películas biodegradables/comestibles. Palabras claves: Plukenetia volubilis; películas; proteínas; torta residual; propiedades físicas Development of Edible Films from Proteins Extracted from Inka Peanut Kernel Cake (Plukenetia volubilis L.) AbstractThe objective of this study was to evaluate the use proteins extracted from the Inka Peanut kernel cake (Plukenetia volubilis L.) to elaborate edible films. Alkaline solutions were used at different pH values and acid precipitation to determine the maximum protein extraction. The film forming solutions, composed of lyophilized proteins, sorbitol and water were heat treated and dried. The resulting films were subjected to evaluation of their physical properties (color, water solubility, water vapor permeability, thickness and moisture content) to determine how they are influenced by protein and sorbitol concentration. The protein yield was maximal at pH 12. Both protein and sorbitol concentration had significant effects on the physical properties of the films (p<0.05). A suitable combination of protein and sorbitol was established to obtain films of low solubility and permeability. These results demonstrate that Inka Peanut proteins can be used as biodegradable/edible film forming material. et al., 2012). De estas fracciones, resalta la albúmina, una proteína básica (pI ~ 9,4), que representa el 25% del peso de la harina desgrasada de la semilla, fácilmente digeribles, y presentan todos los aminoácidos esenciales en las cantidades adecuadas, cuando son comparadas a los patrones recomendados por la WHO/FAO/ONU para un adulto humano (Sathe et al., 2002).Tras la extracción de aceite, la torta resultante posee un alto contenido de proteínas, el cual está cerca al 59% (base seca) (Chirinos et al., 2016;Ruiz et al., 2013;Sathe et al., 2012). A pesar de la cantidad y calidad de las proteínas presentes en el Sacha Inchi, éstas no se han aprovechado para elaborar productos con valor agregado como son, por ejemp...

show abstract

Characterization of whey protein emulsion films

Cited by 28 publications

References 13 publications

Chitosan tailor‐made films: the effects of additives on barrier and mechanical properties

Chitosan tailor‐made films: the effects of additives on barrier and mechanical properties

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Desarrollo de Películas Comestibles a partir de Proteínas Extraídas de la Torta de Sacha Inchi (Plukenetia volubilis L.)

Contact Info

Product

Resources

About