Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

Detalhes bibliográficos
Autor(a) principal: Silva, K. S. [UNESP]
Data de Publicação: 2016
Outros Autores: Mauro, M. A. [UNESP], Gonçalves, M. P., Rocha, C. M.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.foodhyd.2015.09.028
http://hdl.handle.net/11449/172144
Resumo: Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended films were manufactured using whey protein isolate (WPI), four different concentrations levels of locust bean gum (LBG) and two different thermal treatments. A rheological study was performed to assess interaction between WPI and LBG. The influence of glycerol on WPI/LBG interactions was also verified. Barrier, mechanical, and optical properties, as well as microstructure, solubility and moisture sorption behavior of films were evaluated. The results show that interaction between WPI and LBG and more severe heat treatments provide stronger, more flexible and less soluble films with lower permeability to carbon dioxide and oxygen and lower transparency. These findings suggest that the addition of locust bean gum to WPI can be used to tune the properties of WPI-based edible films to meet specific food packaging and edible coating needs.
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spelling Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based filmsBiopolymer interactionsEdible filmsFilm propertiesLocust bean gumWhey protein isolateLocust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended films were manufactured using whey protein isolate (WPI), four different concentrations levels of locust bean gum (LBG) and two different thermal treatments. A rheological study was performed to assess interaction between WPI and LBG. The influence of glycerol on WPI/LBG interactions was also verified. Barrier, mechanical, and optical properties, as well as microstructure, solubility and moisture sorption behavior of films were evaluated. The results show that interaction between WPI and LBG and more severe heat treatments provide stronger, more flexible and less soluble films with lower permeability to carbon dioxide and oxygen and lower transparency. These findings suggest that the addition of locust bean gum to WPI can be used to tune the properties of WPI-based edible films to meet specific food packaging and edible coating needs.REQUIMTE, LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua Dr. Roberto FriasDepartment of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, Rua Cristóvão Colombo 2265Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, Rua Cristóvão Colombo 2265REQUIMTE, LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do PortoUniversidade Estadual Paulista (Unesp)Silva, K. S. [UNESP]Mauro, M. A. [UNESP]Gonçalves, M. P.Rocha, C. M.R.2018-12-11T16:58:54Z2018-12-11T16:58:54Z2016-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article179-188application/pdfhttp://dx.doi.org/10.1016/j.foodhyd.2015.09.028Food Hydrocolloids, v. 54, p. 179-188.0268-005Xhttp://hdl.handle.net/11449/17214410.1016/j.foodhyd.2015.09.0282-s2.0-849447897542-s2.0-84944789754.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Hydrocolloidsinfo:eu-repo/semantics/openAccess2023-11-23T06:11:41Zoai:repositorio.unesp.br:11449/172144Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-11-23T06:11:41Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
title Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
spellingShingle Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
Silva, K. S. [UNESP]
Biopolymer interactions
Edible films
Film properties
Locust bean gum
Whey protein isolate
title_short Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
title_full Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
title_fullStr Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
title_full_unstemmed Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
title_sort Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films
author Silva, K. S. [UNESP]
author_facet Silva, K. S. [UNESP]
Mauro, M. A. [UNESP]
Gonçalves, M. P.
Rocha, C. M.R.
author_role author
author2 Mauro, M. A. [UNESP]
Gonçalves, M. P.
Rocha, C. M.R.
author2_role author
author
author
dc.contributor.none.fl_str_mv REQUIMTE, LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Silva, K. S. [UNESP]
Mauro, M. A. [UNESP]
Gonçalves, M. P.
Rocha, C. M.R.
dc.subject.por.fl_str_mv Biopolymer interactions
Edible films
Film properties
Locust bean gum
Whey protein isolate
topic Biopolymer interactions
Edible films
Film properties
Locust bean gum
Whey protein isolate
description Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties. Blended films were manufactured using whey protein isolate (WPI), four different concentrations levels of locust bean gum (LBG) and two different thermal treatments. A rheological study was performed to assess interaction between WPI and LBG. The influence of glycerol on WPI/LBG interactions was also verified. Barrier, mechanical, and optical properties, as well as microstructure, solubility and moisture sorption behavior of films were evaluated. The results show that interaction between WPI and LBG and more severe heat treatments provide stronger, more flexible and less soluble films with lower permeability to carbon dioxide and oxygen and lower transparency. These findings suggest that the addition of locust bean gum to WPI can be used to tune the properties of WPI-based edible films to meet specific food packaging and edible coating needs.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-01
2018-12-11T16:58:54Z
2018-12-11T16:58:54Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodhyd.2015.09.028
Food Hydrocolloids, v. 54, p. 179-188.
0268-005X
http://hdl.handle.net/11449/172144
10.1016/j.foodhyd.2015.09.028
2-s2.0-84944789754
2-s2.0-84944789754.pdf
url http://dx.doi.org/10.1016/j.foodhyd.2015.09.028
http://hdl.handle.net/11449/172144
identifier_str_mv Food Hydrocolloids, v. 54, p. 179-188.
0268-005X
10.1016/j.foodhyd.2015.09.028
2-s2.0-84944789754
2-s2.0-84944789754.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Hydrocolloids
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 179-188
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965039534276608

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