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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEdible films produced with gelatin and casein cross-linked with transglutaminasept_BR
dc.contributor.authorChambi, Hpt_BR
dc.contributor.authorGrosso, Cpt_BR
unicamp.author.emailgrosso@fea.unicamp.brpt_BR
unicamp.authorUniv Estadual Campinas, State Univ Campinas, Fac Food Engn, Dept Foods & Nutr, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjecttransglutaminasept_BR
dc.subjectedible filmspt_BR
dc.subjectgelatinpt_BR
dc.subjectcaseinpt_BR
dc.subjectprotein cross-linkingpt_BR
dc.subject.wosWater-vapor Permeabilitypt_BR
dc.subject.wosMechanical-propertiespt_BR
dc.subject.wosMicrobial Transglutaminasept_BR
dc.subject.wosSodium Caseinatept_BR
dc.subject.wosProtein Filmspt_BR
dc.subject.wosFunctional-propertiespt_BR
dc.subject.wosLinkingpt_BR
dc.subject.wosWheypt_BR
dc.subject.wosCoatingspt_BR
dc.subject.wosIrradiationpt_BR
dc.description.abstractIn this study, transglutaminase was used to produce cross-linked casein, gelatin and casein-gelatin blend (100:0, 75:25, 50:50, 25:75 and 0: 100) edible films. Cross-linking was investigated by SIDS-PAGE. Mechanical and water vapor barrier properties of the films were characterized using ASTM procedures, and the film morphology was evaluated using scanning electron microscopy. The casein-gelatin film showed significant greater elongation values (P < 0.05) with or without transglutaminase treatment, as compared to films made from gelatin or casein alone. Mixtures of casein and gelatin produced a synergistic effect only observed in the film elongation, while no improvement was detected for tensile strength and water vapor barrier properties, except for the casein:gelatin (75:25) formulation with transglutaminase, which showed the lowest water vapor permeability value (5.06 +/- 0.31 g mm/m(2) d kPa). Enzymatic cross-linking also induced a substantial increase in the high molecular weight protein components in the film forming solutions. (C) 2005 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofFood Research Internationalpt_BR
dc.relation.ispartofabbreviationFood Res. Int.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryHolandapt_BR
dc.publisherElsevier Science Bvpt_BR
dc.date.issued2006pt_BR
dc.identifier.citationFood Research International. Elsevier Science Bv, v. 39, n. 4, n. 458, n. 466, 2006.pt_BR
dc.language.isoenpt_BR
dc.description.volume39pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage458pt_BR
dc.description.lastpage466pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.wosidWOS:000236405300009pt_BR
dc.identifier.doi10.1016/j.foodres.2005.09.009pt_BR
dc.date.available2014-11-20T06:40:17Z
dc.date.available2015-11-26T16:07:58Z-
dc.date.accessioned2014-11-20T06:40:17Z
dc.date.accessioned2015-11-26T16:07:58Z-
dc.description.provenanceMade available in DSpace on 2014-11-20T06:40:17Z (GMT). No. of bitstreams: 1 WOS000236405300009.pdf: 384130 bytes, checksum: d3a9d202be3e0ad28ab22e4a778cd154 (MD5) Previous issue date: 2006en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:07:58Z (GMT). No. of bitstreams: 2 WOS000236405300009.pdf: 384130 bytes, checksum: d3a9d202be3e0ad28ab22e4a778cd154 (MD5) WOS000236405300009.pdf.txt: 44328 bytes, checksum: 21bb1acfc07e2b913dba240bfe911900 (MD5) Previous issue date: 2006en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63677pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/63677
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63677-
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