Carregant...
Carregant...

Vés al contingut (premeu Retorn)

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

Autor
Matta, F.; Martelli, S.; Caon, T.; Velasco J.I.; Cardoso, R.; Bilck, A.; Innocentini, L.
Tipus d'activitat
Article en revista
Revista
LWT-food science and technology
Data de publicació
2018-01-01
Volum
87
Pàgina inicial
293
Pàgina final
300
DOI
https://doi.org/10.1016/j.lwt.2017.08.056 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0023643817306266?via%3Dihub Obrir en finestra nova
Resum
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL) ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers. Fatty acids (caproic, caprylic, capric, lauric, myristic or palmitic) were also added to a previously selected GLU/GEL/sorbitol film, and the effect of GLU:GEL proportion and type of fatty acid on the film properties were tested. Films plasticized with GLY presented a more significant reduction in the elongat...
Paraules clau
Edible films, Fatty acids, Gelatin, Gluten, Properties
Grup de recerca
POLY2 - Polyfunctional polymeric materials

Participants

  • Matta Fakhouri, Farayde  (autor)
  • Martelli, Silvia Maria  (autor)
  • Caon, Thiago  (autor)
  • Velasco Perero, Jose Ignacio  (autor)
  • Cardoso Buontempo, Rodolfo  (autor)
  • Bilck, Ana Paula  (autor)
  • Innocentini, Lucia Helena  (autor)