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Mechanical and permeability properties of milk protein films

Detalhes bibliográficos
Autor(a) principal: Folegatti,Marília I.S.
Data de Publicação: 1998
Outros Autores: Antunes,Aloísio José, Marcondes,Jorge A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000300008
Resumo: Edible films present a potential alternative for replacing plastic films used for packaging in food industry. One of the major advantages is the environmental appeal of this technology, which produces no packaging waste. Some films made with other edible materials have found commercial applications, and many more are being developed using a myriad of food based components. This paper focuses on some important characteristics of films produced with sodium and calcium caseinates. The effects of caseinate type and concentration, plasticizer concentration and pH were studied. Major parameters investigated were solubility, tensile properties, water vapour and oxygen permeabilities. Caseinate films showed high solubility at pH range 6.0-8.0 and complete insolubility at pH 3.0 and 4.0. Calcium caseinate films had a higher tensile strength and a lower % elongation at break than sodium caseinate films. There was not significant difference in water vapour and oxygen permeabilities between sodium and calcium caseinate films.
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spelling Mechanical and permeability properties of milk protein filmsedible filmssodium caseinate filmscalcium caseinate filmsEdible films present a potential alternative for replacing plastic films used for packaging in food industry. One of the major advantages is the environmental appeal of this technology, which produces no packaging waste. Some films made with other edible materials have found commercial applications, and many more are being developed using a myriad of food based components. This paper focuses on some important characteristics of films produced with sodium and calcium caseinates. The effects of caseinate type and concentration, plasticizer concentration and pH were studied. Major parameters investigated were solubility, tensile properties, water vapour and oxygen permeabilities. Caseinate films showed high solubility at pH range 6.0-8.0 and complete insolubility at pH 3.0 and 4.0. Calcium caseinate films had a higher tensile strength and a lower % elongation at break than sodium caseinate films. There was not significant difference in water vapour and oxygen permeabilities between sodium and calcium caseinate films.Instituto de Tecnologia do Paraná - Tecpar1998-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000300008Brazilian Archives of Biology and Technology v.41 n.3 1998reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89131998000300008info:eu-repo/semantics/openAccessFolegatti,Marília I.S.Antunes,Aloísio JoséMarcondes,Jorge A.eng2011-06-30T00:00:00Zoai:scielo:S1516-89131998000300008Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2011-06-30T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Mechanical and permeability properties of milk protein films
title Mechanical and permeability properties of milk protein films
spellingShingle Mechanical and permeability properties of milk protein films
Folegatti,Marília I.S.
edible films
sodium caseinate films
calcium caseinate films
title_short Mechanical and permeability properties of milk protein films
title_full Mechanical and permeability properties of milk protein films
title_fullStr Mechanical and permeability properties of milk protein films
title_full_unstemmed Mechanical and permeability properties of milk protein films
title_sort Mechanical and permeability properties of milk protein films
author Folegatti,Marília I.S.
author_facet Folegatti,Marília I.S.
Antunes,Aloísio José
Marcondes,Jorge A.
author_role author
author2 Antunes,Aloísio José
Marcondes,Jorge A.
author2_role author
author
dc.contributor.author.fl_str_mv Folegatti,Marília I.S.
Antunes,Aloísio José
Marcondes,Jorge A.
dc.subject.por.fl_str_mv edible films
sodium caseinate films
calcium caseinate films
topic edible films
sodium caseinate films
calcium caseinate films
description Edible films present a potential alternative for replacing plastic films used for packaging in food industry. One of the major advantages is the environmental appeal of this technology, which produces no packaging waste. Some films made with other edible materials have found commercial applications, and many more are being developed using a myriad of food based components. This paper focuses on some important characteristics of films produced with sodium and calcium caseinates. The effects of caseinate type and concentration, plasticizer concentration and pH were studied. Major parameters investigated were solubility, tensile properties, water vapour and oxygen permeabilities. Caseinate films showed high solubility at pH range 6.0-8.0 and complete insolubility at pH 3.0 and 4.0. Calcium caseinate films had a higher tensile strength and a lower % elongation at break than sodium caseinate films. There was not significant difference in water vapour and oxygen permeabilities between sodium and calcium caseinate films.
publishDate 1998
dc.date.none.fl_str_mv 1998-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000300008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000300008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89131998000300008
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.41 n.3 1998
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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