Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films

Nemet, Nevena T.; Šošo, Vladislava M.; Lazić, Vera

doi:10.2298/apt1041057n

Cited by 32 publications

(26 citation statements)

References 18 publications

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“…For the WPI-based sample, the value was about twice as high as the 100% glycerol (w/w protein) sample. These results confirm the findings of various studies about edible films, which attributed the decrease in tensile strength to reduced intermolecular bonding [20,48,56,57]. A former study showed, among others, a decrease in the tensile strength of WPI-based films when disulphide bonds and non-covalent interactions were broken down using sodium sulfite (Na 2 SO 3 ) resp.…”

Section: Mechanical Propertiessupporting

confidence: 90%

“…When comparing the plasticizing effects of EG, PG, and glycerol, the number and position of the reactive hydroxyl groups (-OH) appear to be an important factor demonstrating the impact of the chemical structure on plasticizer-polypeptide interactions. The decline of cross-linking of the PPI-based films with increasing glycerol concentration was ascribed to the ability of plasticizers to reduce intermolecular interactions between polymer chains and increase free volume and chain mobility [48]. Furthermore, the increasing moisture content of the films with increasing glycerol concentration contributes to an increase in the free volume, due to the plasticizing property of water.…”

Section: Effects Of Eg and Pgmentioning

confidence: 99%

“…In general, the literature reports protein solubilities of 50% to 85% when gentle recovery processes are applied [13,51]. The solubility of potato proteins is an The decline of cross-linking of the PPI-based films with increasing glycerol concentration was ascribed to the ability of plasticizers to reduce intermolecular interactions between polymer chains and increase free volume and chain mobility [48]. Furthermore, the increasing moisture content of the films with increasing glycerol concentration contributes to an increase in the free volume, due to the plasticizing property of water.…”

Section: Effects Of Eg and Pgmentioning

confidence: 99%

“…This effect is ascribed to the reduced free volume between the polymer chains with increasing network formation, and thus, less available space to incorporate water. Moreover, the mobility of the polymer chains decreases [48]. The capability of glycerol to bind water into the polymeric matrix could be neglected since previous studies proved that glycerol, which is bound to the protein only by weak hydrogen bonds, is almost completely removed from the films during the swelling process [9].…”

Section: Degree Of Swellingmentioning

confidence: 99%

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Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory-Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young's modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Section: Mechanical Propertiessupporting

confidence: 90%

Section: Effects Of Eg and Pgmentioning

confidence: 99%

Section: Effects Of Eg and Pgmentioning

confidence: 99%

Section: Degree Of Swellingmentioning

confidence: 99%

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Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

et al. 2018

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“…It was found that as the concentration of silver is increased the transparency of the film was decreased, a similar tendency has also been widely observed for the lightness of the films which indicated the incorporation of nanocomposite is effective to increase the light barrier properties of the film. Nemet et al (2010) reported that the excellent barrier properties in the UV range is due to the presence of high amount of aromatic amino acids in protein based structure, which is capable to absorb UV-light.…”

Section: Colour Values Water Vapour Permeability Mechanical and Ligmentioning

confidence: 99%

Characterization of casein and casein-silver conjugated nanoparticle containing multifunctional (pectin–sodium alginate/casein) bilayer film

Bora

Mishra

2016

J Food Sci Technol

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Casein nano particles and casein-silver conjugated nano composite containing edible bilayer pouch was developed from a heat sealable casein layer laminated with sodium alginate-pectin layer. The physicochemical, mechanical, biodegradability and the toxicity of the film were evaluated. The synthesized casein nano particle was incorporated in the casein layer (inner layer) of the film, however, the casein-silver conjugated nano composite were incorporated in the sodium alginate-pectin (outer) layer of the film. The mechanical, barrier, physical and antimicrobial properties of the film were investigated. Addition of nano composite/nano particle reduced the water solubility (from 67 to 46 % at 80°C temperature) of the film improved the water barrier properties, light barrier properties, tensile strength and thermal properties of the film. The light barrier properties of the film increased and transparency reduced with increase in silver content in the conjugated nano composite film. The nano particles/nano composite containing film showed antibacterial activity against E. coli. The films were recorded safe for red blood cells as % haemolysis for all the tested samples were found to be well below the safe level.

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