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Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (Unesp) | - |
Autor(es): dc.contributor | Universidade Estadual de Maringá (UEM) | - |
Autor(es): dc.creator | de Oliveira, Maria Mariana Garcia [UNESP] | - |
Autor(es): dc.creator | de Souza Silva, Keila | - |
Autor(es): dc.creator | Mauro, Maria Aparecida [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-02-22T00:53:02Z | - |
Data de disponibilização: dc.date.available | 2022-02-22T00:53:02Z | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2021-06-25 | - |
Data de envio: dc.date.issued | 2020-12-31 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1007/s11483-020-09659-3 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/208300 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/208300 | - |
Descrição: dc.description | Interactions 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.description | Department of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265 | - |
Descrição: dc.description | Department of Technology State University of Maringá (UEM), Avenue Ângelo Moreira da Fonseca, 1800 | - |
Descrição: dc.description | Department of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences São Paulo State University (UNESP), Street Cristóvão Colombo, 2265 | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Food Biophysics | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Barrier properties | - |
Palavras-chave: dc.subject | Biopolymers | - |
Palavras-chave: dc.subject | Complex coacervation | - |
Palavras-chave: dc.subject | Mechanical properties | - |
Palavras-chave: dc.subject | Zeta potential | - |
Título: dc.title | Evaluation of Interactions Between Carboxymethylcellulose and Soy Protein Isolate and their Effects on the Preparation and Characterization of Composite Edible Films | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
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