文章基本信息

标题：Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films
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作者：Alfonso Totosaus ; Reyna Gutierrez ; M. Lourdes Pérez-Chabela 等
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2018
卷号：22
期号：1
页码：13-24
DOI：10.2478/aucft-2018-0002
语种：English
出版社：Walter de Gruyter GmbH
摘要：Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical properties via a response surface methodology approach. The different sulphate groups content in the different carrageenans affected differentially edible films properties. The use of lambda carrageenan in edible film formulation resulted in more soluble and permeably film, with a concomitantly both less rigid and more elastic structure. The edible film formulation was optimized to 8.0 % of caseinate, 0.4% of carrageenan (irrespectively of the type) and 0.3% of glycerol.
关键词：Edible films ; Caseinate ; Carrageenans ; Response surface methodology ; Mechanical properties ; Water vapor permeability