Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.creatorde Oliveira, Maria Mariana Garcia [UNESP]-
Autor(es): dc.creatorde Souza Silva, Keila-
Autor(es): dc.creatorMauro, Maria Aparecida [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:53:02Z-
Data de disponibilização: dc.date.available2022-02-22T00:53:02Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s11483-020-09659-3-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/208300-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/208300-
Descrição: dc.descriptionInteractions between carboxymethylcellulose (CMC) and soy protein isolate (SPI) were assessed to determine their effects on the physicochemical and morphological properties of SPI-based films. The protein-polysaccharide interactions were investigated by measuring zeta potentials, showing a dependence on the pH, ionic strength and polysaccharide concentration. SPI-based films were prepared with different CMC concentrations (0–0.5%) at pH 11 and the pH of biopolymer coacervation (pHc). The addition of CMC improved mechanical strengths of all films, but films prepared at pHc showed a reduction in percentage of elongation at break, becoming more brittle than at pH 11. The water vapor permeability did not show a strict dependence on the CMC concentration or pH, while the oxygen permeability of films prepared at pH 11 decreased with the addition of CMC until reaching a minimal value at 0.375% CMC. These results reveal the significant effects of SPI-CMC interactions on the formation and properties of films, indicating the potential of this approach to better tailor edible films and coatings for specific applications.-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Technology State University of Maringá (UEM), Avenue Ângelo Moreira da Fonseca, 1800-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265-
Idioma: dc.languageen-
Relação: dc.relationFood Biophysics-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBarrier properties-
Palavras-chave: dc.subjectBiopolymers-
Palavras-chave: dc.subjectComplex coacervation-
Palavras-chave: dc.subjectMechanical properties-
Palavras-chave: dc.subjectZeta potential-
Título: dc.titleEvaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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