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Assessment of film-forming potential and properties of protein and polysaccharide-based biopolymer films.
- Source :
-
International Journal of Food Science & Technology . Sep2007, Vol. 42 Issue 9, p1128-1138. 11p. 3 Black and White Photographs, 6 Charts, 4 Graphs. - Publication Year :
- 2007
-
Abstract
- This study assessed the film-forming abilities of six types of proteins, as well as six types of polysaccharides at various concentrations (proteins: 0–16%; polysaccharides: 0–4%) and heating temperatures (60–80 °C). Biopolymer films evaluated included: sodium caseinate (SC), whey protein isolate (WPI), gelatine (G); caboxymethyl cellulose (CMC), sodium alginate (SA) and potato starch (PS). Screening trials showed that optimal film-forming conditions were achieved using SC and G (4% and 8%), WPI (8% and 12%), PS, CMC (2% and 3%) or SA (1% and 1.5%) solutions heated to 80 °C in combination with 50% (w/w) glycerol. Films manufactured from 1.5% SA, 8% G and 3% CMC had the highest tensile strength (24.88 MPa); flexibility (89.69%)/tear strength (0.30 N) and puncture resistance (22.66 N), respectively. SC, WPI and G-based films were more resistant to solvent than SA, CMC and PS. Film permeability to water vapour and oxygen decreased in the order: 12% WPI to 1% SA and 12% WPI to 1% SA. All films tested were impermeable to oil. [ABSTRACT FROM AUTHOR]
- Subjects :
- *BIOPOLYMERS
*PROTEINS
*ALGINATES
*STARCH
*CELLULOSE
*BIOMOLECULES
Subjects
Details
- Language :
- English
- ISSN :
- 09505423
- Volume :
- 42
- Issue :
- 9
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Science & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 26054859
- Full Text :
- https://doi.org/10.1111/j.1365-2621.2006.01440.x