Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate

被引：78

作者：

Eghbal, Noushin ^{[1
]}

Yarmand, Mohammad Saeid ^{[1
]}

Mousavi, Mohammad ^{[1
]}

Degraeve, Pascal ^{[2
]}

Oulahal, Nadia ^{[2
]}

Gharsallaoui, Adem ^{[2
]}

机构：

[1] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci Engn & Technol, Karaj 3158777871, Iran

[2] Univ Lyon 1, ISARA Lyon, BioDyMIA Bioingn & Dynam Microbienne Interfaces A, IUT Lyon 1,EA 3733, Technopole Alimentec Rue Henri de Boissieu, F-01000 Bourg En Bresse, France

来源：

CARBOHYDRATE POLYMERS | 2016年 / 151卷

关键词：

Composite films; LM pectin; Sodium caseinate; Complex coacervation; WATER-VAPOR PERMEABILITY; PROTEIN-POLYSACCHARIDE COMPLEXES; TENSILE PROPERTIES; WHEY PROTEINS; ALGINATE; STARCH; GUM; ISOLATE; AGAR;

D O I：

10.1016/j.carbpol.2016.06.052

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Coacervation between sodium caseinate (CAS) and low methoxyl pectin (LMP) at pH 3 was investigated as a function of protein/polysaccharide ratio. The highest amount of complex coacervates was formed at a CAS/LMP ratio of 2 at which the-potential value was zero and the turbidity reached its highest value. Then, the properties of films based on these complex coacervates were studied. Coacervation resulted in decreasing water content and water sorption of films as the protein concentration increased. The mechanical properties of films were highly influenced by the formation of electrostatic complexes. The highest values of Young's modulus (182.97 +/- 6.48 MPa) and tensile strength (15.64 +/- 1.74 MPa) with a slight increase of elongation at break (9.35 +/- 0.10%) were obtained for films prepared at a CAS/LMP ratio equal to 0.05. These findings show that interactions between LMP and CAS can be used to develop innovative packaging containing active molecules. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：947 / 956

页数：10

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