Edible films developed from carboxylic acid cross-linked sesame protein isolate: barrier, mechanical, thermal, crystalline and morphological properties

被引：52

作者：

Sharma, Loveleen ^{[1
]}

Sharma, Harish Kumar ^{[1
]}

Saini, Charanjiv Singh ^{[1
]}

机构：

[1] St Longowal Inst Engn & Technol, Dept Food Engn & Technol, Longowal 148106, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2018年 / 55卷 / 02期

关键词：

Sesame protein isolate; Cross linking; Carboxylic acid; Tensile strength; Transparency; Films; PHYSICAL-PROPERTIES; CITRIC-ACID; LINKING; SPECTROSCOPY; STABILITY; GELATIN;

D O I：

10.1007/s13197-017-2962-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Films were developed from sesame protein crosslinked with three different carboxylic acids (malic acid, citric acid and succinic acid) at 1, 3 and 5% (w/w, on protein isolate basis). The effect of crosslinking on physical, mechanical, thermal and morphological properties was studied. Succinic acid crosslinked films exhibited least water vapor permeability the highest tensile strength and overall showed superlative properties among other films. X-ray diffraction showed single main crystalline reflection at 20A degrees indicating amorphous structure of films. DSC curves of films indicated single melting peak in the range of 103-161 A degrees C. All films exhibited weight loss in three stages. FTIR exhibited peak at 1700 cm(-1) confirming crosslinking reaction between carboxylic acids and protein. Crosslinked films were compact, nonporous and smooth as compared to film from native sesame protein isolate.

引用

页码：532 / 539

页数：8

共 28 条

[11] VIBRATIONAL SPECTROSCOPY AND CONFORMATION OF PEPTIDES, POLYPEPTIDES, AND PROTEINS [J].

KRIMM, S ;

BANDEKAR, J .

ADVANCES IN PROTEIN CHEMISTRY, 1986, 38 :181-364

[12] Molecular description of the formation and structure of plasticized globular protein films [J].

Lefèvre, T ;

Subirade, M ;

Pézolet, M .

BIOMACROMOLECULES, 2005, 6 (06) :3209-3219

[13]

Onsaard E., 2010, Asian Journal of Food and Agro-Industry, V3, P420

[14] Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom [J].

Ramos, Oscar L. ;

Reinas, Isabel ;

Silva, Sara I. ;

Fernandes, Joao C. ;

Cerqueira, Miguel A. ;

Pereira, Ricardo N. ;

Vicente, Antonio A. ;

Fatima Pocas, M. ;

Pintado, Manuela E. ;

Xavier Malcata, F. .

FOOD HYDROCOLLOIDS, 2013, 30 (01) :110-122

[15] Alkali-Catalyzed Low Temperature Wet Crosslinking of Plant Proteins Using Carboxylic Acids [J].

Reddy, Narendra ;

Li, Ying ;

Yang, Yiqi .

BIOTECHNOLOGY PROGRESS, 2009, 25 (01) :139-146

[16] Preparation and properties of peanut protein films crosslinked with citric acid [J].

Reddy, Narendra ;

Jiang, Qiuran ;

Yang, Yiqi .

INDUSTRIAL CROPS AND PRODUCTS, 2012, 39 :26-30

[17] Citric acid cross-linking of starch films [J].

Reddy, Narendra ;

Yang, Yiqi .

FOOD CHEMISTRY, 2010, 118 (03) :702-711

[18] Soy protein isolate dialdehyde starch films [J].

Rhim, JW ;

Gennadios, A ;

Weller, CL ;

Cezeirat, C ;

Hanna, MA .

INDUSTRIAL CROPS AND PRODUCTS, 1998, 8 (03) :195-203

[19] Concentrated whey protein particle dispersions: Heat stability and rheological properties [J].

Saglam, Dilek ;

Venema, Paul ;

de Vries, Renko ;

Shi, Jing ;

van der Linden, Erik .

FOOD HYDROCOLLOIDS, 2013, 30 (01) :100-109

[20]

Saremnezhad S, 2011, J AGR SCI TECH-IRAN, V13, P181

← 1 2 3 →