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作 者:Nina Gagliarini Cecilia B.Figoli Judith Piermaria Alejandra Bosch Analía G.Abraham
机构地区:[1]Centro de Investigación y Desarrollo en Criotecnología de Alimentos- CIDCA (CCT-CONICET La Plata,UNLP,CIC-PBA),47 y 116,1900,La Plata,Argentina [2]Laboratorio de Bioespectroscopía,CINDEFI (CCT-CONICET La Plata,UNLP,CIC-PBA),50 y 115,1900,La Plata,Argentina [3]Área Bioquímica y Control de Alimentos,Facultad de Ciencias Exactas,UNLP,47 y 115,1900,La Plata,Argentina
出 处:《Food Bioscience》2022年第6期345-354,共10页食品生物科学(英文)
基 金:supported by CONICET(PIP 2021-2786);Universidad Nacional de La Plata(UNLP 18/X813,2018-2021);ANPCyT(PICT 2016-0639).
摘 要:To enhance health promoting properties of edible whey protein films,the inclusion of kefiran to develop composite films was studied.Physicochemical and mechanical properties of films prepared with different wpi:kefiran ratios,different percentage of plasticizer and subjected or not to a heat treatment were analyzed.The inter-and intra-molecular interactions produced by the incorporation of kefiran into whey-protein films were studied to understand the effect exerted by kefiran on the protein network that may affect the properties of the films.Differential-scanning-calorimetry and Fourier-transform–infrared-spectroscopy studies revealed that kefiran does not affect proteins denaturation,but rather modifies protein-protein interactions in the films,exhibiting a change in wpi secondary structure and a drop in films'melting temperature.Composite wpi:kefiran films had higher opacity,lower water content and lower water activity compared to single wpi films.Incorporation of kefiran into the films decreases tensile strength and elastic modulus and produces an increment in the elongation at break value.It was confirmed that the addition of a whey-protein denaturation step produces an improvement in the protein network that is crucial for the mechanical behavior of the films.Understanding the molecular interactions within composite films greatly aids in obtaining novel formulations with tailor-made physicochemical properties.
关 键 词:Edible films KEFIRAN Whey-proteins INTERACTIONS BIOMATERIALS
分 类 号:TS201.2[轻工技术与工程—食品科学]
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