Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.creatorAmado, Laís Ravazzi [UNESP]-
Autor(es): dc.creatorSilva, Keila de Souza-
Autor(es): dc.creatorMauro, Maria Aparecida [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:33:20Z-
Data de disponibilização: dc.date.available2022-02-22T00:33:20Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1002/app.48732-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/201358-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/201358-
Descrição: dc.descriptionComposite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in foods. Maximum interactions between soy protein isolate (SPI) (5%) and high methoxyl pectin (PEC) (0.5, 1, 1.5, and 2%), by zeta potential analysis, are found at a pH of 3. The transparency of the SPI films is lost at this pH. When PEC is added to SPI films, the elasticity, solubility, and permeability to water vapor are not significantly altered, but the tensile strength increases. Permeabilities to oxygen are higher for low PEC contents, but as PEC is added, their values are typical of SPI films produced at a pH of 11. A homogeneous structure is found at the higher PEC concentrations. The interactions of PEC–SPI can be useful to tailor films and coatings for applications such as to carry and protect substances of interest. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 137, 48732.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences, Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Technology Maringá State University (UEM), Avenue Ângelo Moreira da Fonseca, 1800-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences, Street Cristóvão Colombo, 2265-
Idioma: dc.languageen-
Relação: dc.relationJournal of Applied Polymer Science-
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Palavras-chave: dc.subjectfilms-
Palavras-chave: dc.subjectmechanical properties-
Palavras-chave: dc.subjectmicroscopy-
Palavras-chave: dc.subjectpolysaccharides-
Palavras-chave: dc.subjectproteins-
Título: dc.titleEffects of interactions between soy protein isolate and pectin on properties of soy protein-based films-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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