Effect of drying temperature and pH alteration on mechanical and water barrier properties of transglutaminase cross linked zein–oleic acid composite films
作者： Kingsley Masamba , Yue Li , Joseph Hategekimana , Jianguo Ma , Fang Zhong
DOI: 10.1016/J.LWT.2015.08.030
关键词:
摘要: Abstract Mechanical and water barrier properties of zein–oleic acid composite films were evaluated at four pH values (5, 6, 7, 8) drying temperature (20 °C 45% RH, 25 °C, 30 °C, 35 °C). the significantly affected by both temperature. Low (5 6) accompanied high (30 °C 35 °C) improved tensile strength, solubility vapour permeability while pHs (7 low 25 °C) elongation break but did not improve permeability. The highest obtained for different conditions as follows: Tensile strength (30.7 MPa, 35 °C, 1% oleic acid), (0.51 g mm m −2 h −1 kPa , 5, 4% acid) (1.7%, acid). lowest (3.3 MPa, 20 °C/45% relative humidity, (1.59 g mm m 8, (7.73%,
sci-hub.se 参考文章(34)
Fei Liu, John Antoniou, Yue Li, Jianguo Ma, Fang Zhong, Effect of sodium acetate and drying temperature on physicochemical and thermomechanical properties of gelatin films Food Hydrocolloids. ,vol. 45, pp. 140- 149 ,(2015) , 10.1016/J.FOODHYD.2014.10.009
Iskender Arcan, Ahmet Yemenicioğlu, Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme Food Research International. ,vol. 51, pp. 208- 216 ,(2013) , 10.1016/J.FOODRES.2012.12.011
Senka Popović, Draginja Peričin, Žužana Vaštag, Ljiljana Popović, Vera Lazić, Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature Food Hydrocolloids. ,vol. 25, pp. 470- 476 ,(2011) , 10.1016/J.FOODHYD.2010.07.022
R.A de Carvalho, C.R.F Grosso, Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde web science. ,vol. 18, pp. 717- 726 ,(2004) , 10.1016/J.FOODHYD.2003.10.005
Xiao Li Shen, Jia Min Wu, Yonghong Chen, Guohua Zhao, Antimicrobial and physical properties of sweet potato starch films incorporated with potassium sorbate or chitosan Food Hydrocolloids. ,vol. 24, pp. 285- 290 ,(2010) , 10.1016/J.FOODHYD.2009.10.003
L Yang, AT Paulson, None, Effects of lipids on mechanical and moisture barrier properties of edible gellan film Food Research International. ,vol. 33, pp. 571- 578 ,(2000) , 10.1016/S0963-9969(00)00093-4
F. María Monedero, Maria José Fabra, Pau Talens, Amparo Chiralt, Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films Journal of Food Engineering. ,vol. 91, pp. 509- 515 ,(2009) , 10.1016/J.JFOODENG.2008.09.034
Dariusz Kowalczyk, Barbara Baraniak, Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films Journal of Food Engineering. ,vol. 105, pp. 295- 305 ,(2011) , 10.1016/J.JFOODENG.2011.02.037
Stefano Renzetti, Juergen Behr, Rudi F. Vogel, Alberto Barbiroli, Stefania Iametti, Francesco Bonomi, Elke K. Arendt, Transglutaminase treatment of brown rice flour: A chromatographic, electrophoretic and spectroscopic study of protein modifications Food Chemistry. ,vol. 131, pp. 1076- 1085 ,(2012) , 10.1016/J.FOODCHEM.2011.08.029
C.R. ALCANTARA, T.R. RUMSEY, J.M. KROCHTA, DRYING RATE EFFECT ON THE PROPERTIES OF WHEY PROTEIN FILMS Journal of Food Process Engineering. ,vol. 21, pp. 387- 405 ,(1998) , 10.1111/J.1745-4530.1998.TB00460.X