RT Journal Article
T1 Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films
A1 Fernández, Laura
A1 De Apodaca, Elena Díaz
A1 Cebrián, Marta
A1 Villarán, M. Carmen
A1 Maté, Juan I.
AB The 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.
SN 1438-2377
YR 2007
FD 2007-02
LK https://hdl.handle.net/11556/3411
UL https://hdl.handle.net/11556/3411
LA eng
NO Fernández , 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
NO Acknowledgements 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.
DS TECNALIA Publications
RD 31 jul 2024