Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films

Simple item page
dc.contributor.authorFernández, Laura
dc.contributor.authorDe Apodaca, Elena Díaz
dc.contributor.authorCebrián, Marta
dc.contributor.authorVillarán, M. Carmen
dc.contributor.authorMaté, Juan I.
dc.contributor.institutionAlimentación Sostenible
dc.date.accessioned2024-07-24T12:04:02Z
dc.date.available2024-07-24T12:04:02Z
dc.date.issued2007-02
dc.description.abstractThe incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from Whey Protein Isolate (WPI) together with saturated and unsaturated fatty acids and to determine the effect of concentration and unsaturation degree on surface tension of the coating solution and on water vapor permeability (WVP), mechanical properties (tensile strength and elongation at break), and opacity, of the films. The results obtained showed that surface tension was significantly decreased by adding unsaturated fatty acids (oleic and linoleic acid), whereas the greatest effect on WVP reduction was achieved with stearic acid. The addition of stearic acid resulted in a decrease of elongation and an increase of tension strength; however unsaturated fatty acid content did not modify the elongation and slightly reduce a tensile strength.en
dc.description.sponsorshipAcknowledgements The authors thank the Basque Government by the grant of PhD Formation Programme in Technological Centres promoted by the Department of Industry, Trade and Tourism and the Department of Education, University and Research.
dc.description.statusPeer reviewed
dc.format.extent6
dc.identifier.citationFernández , L , De Apodaca , E D , Cebrián , M , Villarán , M C & Maté , J I 2007 , ' Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films ' , European Food Research and Technology , vol. 224 , no. 4 , pp. 415-420 . https://doi.org/10.1007/s00217-006-0305-1
dc.identifier.doi10.1007/s00217-006-0305-1
dc.identifier.issn1438-2377
dc.identifier.urihttps://hdl.handle.net/11556/3411
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=33846240933&partnerID=8YFLogxK
dc.language.isoeng
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.projectIDDepartment of Education, University and Research
dc.relation.projectIDDepartment of Industry, Trade and Tourism
dc.relation.projectIDEusko Jaurlaritza
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.keywordsEdible films
dc.subject.keywordsEffect of fatty acids
dc.subject.keywordsMechanical properties
dc.subject.keywordsPermeability
dc.subject.keywordsSurface tension
dc.subject.keywordsWhey protein
dc.subject.keywordsBiotechnology
dc.subject.keywordsFood Science
dc.subject.keywordsGeneral Chemistry
dc.subject.keywordsBiochemistry
dc.subject.keywordsIndustrial and Manufacturing Engineering
dc.titleEffect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible filmsen
dc.typejournal article
Files