Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid-beeswax mixtures

被引:177
作者
Fabra, Maria Jose [1 ]
Talens, Pau [1 ]
Chiralt, Amparo [1 ]
机构
[1] Univ Politecn Valencia, Dept Food Technol, Valencia 46022, Spain
关键词
edible film(s); sodium caseinate; water vapor permeability; tensile properties; oleic acid; beeswax;
D O I
10.1016/j.jfoodeng.2007.07.022
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Tensile and water vapor permeability properties of sodium caseinate based films were studied to optimize film composition in terms of kind and ratio of plasticizer (glycerol and sorbitol) and lipids (oleic acid and beeswax). Glycerol was more effective as plasticizer than sorbitol in the caseinate matrices; films with 90% sorbitol had similar tensile properties to those elaborated with 40-50% glycerol. Oleic acid, pure or mixed with beeswax, has a plasticizing effect in the films, increasing their elasticity, flexibility and stretchability, and reduces water vapor permeability with respect to sodium caseinate films. The films with a 1:0.3:0.5 protein: glycerol: lipid ratio containing a 70:30 OA:BW ratio were the ones which showed the most adequate functional properties if both tensile and water transport properties are taken into account (Elastic Modulus: 29.01 +/- 9.36 MPa, Elongation at break: 23.90 +/- 2.05, water vapor permeability (WVP): 1.8 +/- 0.2 g mm/kPa h m(2)). Although the best water vapor permeability properties were obtained for films without glycerol (WVP: 0.63 +/- 0.07 g mm/kPa h m(2)), no adequate tensile properties were obtained in these cases. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:393 / 400
页数:8
相关论文
共 35 条
[1]  
[Anonymous], FOOD EMULSIONS
[2]   Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends [J].
Arvanitoyannis, I ;
Biliaderis, CG .
FOOD CHEMISTRY, 1998, 62 (03) :333-342
[3]   Edible films made from gelatin, soluble starch and polyols .3. [J].
Arvanitoyannis, I ;
Psomiadou, E ;
Nakayama, A ;
Aiba, S ;
Yamamoto, N .
FOOD CHEMISTRY, 1997, 60 (04) :593-604
[4]  
Arvanitoyannis IS, 1999, J MACROMOL SCI R M C, VC39, P205
[5]  
*ASTM, 1992, D88291 ASTM
[6]   Influence of plasticizers and crosslinking on the properties of biodegradable films made from sodium caseinate [J].
Audic, JL ;
Chaufer, B .
EUROPEAN POLYMER JOURNAL, 2005, 41 (08) :1934-1942
[7]   WATER-VAPOR PERMEABILITY OF CASEINATE-BASED EDIBLE FILMS AS AFFECTED BY PH, CALCIUM CROSS-LINKING AND LIPID-CONTENT [J].
AVENABUSTILLOS, RJ ;
KROCHTA, JM .
JOURNAL OF FOOD SCIENCE, 1993, 58 (04) :904-907
[8]   Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films [J].
Bravin, B ;
Peressini, D ;
Sensidoni, A .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (21) :6448-6455
[9]   Preparation and physical properties of soy protein isolate and gelatin composite films [J].
Cao, Na ;
Fu, Yuhua ;
He, Junhui .
FOOD HYDROCOLLOIDS, 2007, 21 (07) :1153-1162
[10]  
Chen H, 2002, PROTEIN-BASED FILMS AND COATINGS, P181