Characterization of whey protein emulsion films
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Chemical Engineering |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322004000200014 |
Resumo: | Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased. |
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Brazilian Journal of Chemical Engineering |
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Characterization of whey protein emulsion filmswhey proteinedible filmsemulsionwater vapor permeabilitymechanical propertiesStearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.Brazilian Society of Chemical Engineering2004-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322004000200014Brazilian Journal of Chemical Engineering v.21 n.2 2004reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/S0104-66322004000200014info:eu-repo/semantics/openAccessYoshida,C. M. P.Antunes,A. J.eng2004-05-26T00:00:00Zoai:scielo:S0104-66322004000200014Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2004-05-26T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false |
dc.title.none.fl_str_mv |
Characterization of whey protein emulsion films |
title |
Characterization of whey protein emulsion films |
spellingShingle |
Characterization of whey protein emulsion films Yoshida,C. M. P. whey protein edible films emulsion water vapor permeability mechanical properties |
title_short |
Characterization of whey protein emulsion films |
title_full |
Characterization of whey protein emulsion films |
title_fullStr |
Characterization of whey protein emulsion films |
title_full_unstemmed |
Characterization of whey protein emulsion films |
title_sort |
Characterization of whey protein emulsion films |
author |
Yoshida,C. M. P. |
author_facet |
Yoshida,C. M. P. Antunes,A. J. |
author_role |
author |
author2 |
Antunes,A. J. |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Yoshida,C. M. P. Antunes,A. J. |
dc.subject.por.fl_str_mv |
whey protein edible films emulsion water vapor permeability mechanical properties |
topic |
whey protein edible films emulsion water vapor permeability mechanical properties |
description |
Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322004000200014 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322004000200014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0104-66322004000200014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
dc.source.none.fl_str_mv |
Brazilian Journal of Chemical Engineering v.21 n.2 2004 reponame:Brazilian Journal of Chemical Engineering instname:Associação Brasileira de Engenharia Química (ABEQ) instacron:ABEQ |
instname_str |
Associação Brasileira de Engenharia Química (ABEQ) |
instacron_str |
ABEQ |
institution |
ABEQ |
reponame_str |
Brazilian Journal of Chemical Engineering |
collection |
Brazilian Journal of Chemical Engineering |
repository.name.fl_str_mv |
Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ) |
repository.mail.fl_str_mv |
rgiudici@usp.br||rgiudici@usp.br |
_version_ |
1754213171547078656 |