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DC Field | Value | Language |
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dc.contributor.CRUESP | Universidade Estadual de Campinas | pt_BR |
dc.type | Artigo de periódico | pt_BR |
dc.title | Edible films produced with gelatin and casein cross-linked with transglutaminase | pt_BR |
dc.contributor.author | Chambi, H | pt_BR |
dc.contributor.author | Grosso, C | pt_BR |
unicamp.author.email | grosso@fea.unicamp.br | pt_BR |
unicamp.author | Univ Estadual Campinas, State Univ Campinas, Fac Food Engn, Dept Foods & Nutr, BR-13083862 Campinas, SP, Brazil | pt_BR |
dc.subject | transglutaminase | pt_BR |
dc.subject | edible films | pt_BR |
dc.subject | gelatin | pt_BR |
dc.subject | casein | pt_BR |
dc.subject | protein cross-linking | pt_BR |
dc.subject.wos | Water-vapor Permeability | pt_BR |
dc.subject.wos | Mechanical-properties | pt_BR |
dc.subject.wos | Microbial Transglutaminase | pt_BR |
dc.subject.wos | Sodium Caseinate | pt_BR |
dc.subject.wos | Protein Films | pt_BR |
dc.subject.wos | Functional-properties | pt_BR |
dc.subject.wos | Linking | pt_BR |
dc.subject.wos | Whey | pt_BR |
dc.subject.wos | Coatings | pt_BR |
dc.subject.wos | Irradiation | pt_BR |
dc.description.abstract | In 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.ispartof | Food Research International | pt_BR |
dc.relation.ispartofabbreviation | Food Res. Int. | pt_BR |
dc.publisher.city | Amsterdam | pt_BR |
dc.publisher.country | Holanda | pt_BR |
dc.publisher | Elsevier Science Bv | pt_BR |
dc.date.issued | 2006 | pt_BR |
dc.identifier.citation | Food Research International. Elsevier Science Bv, v. 39, n. 4, n. 458, n. 466, 2006. | pt_BR |
dc.language.iso | en | pt_BR |
dc.description.volume | 39 | pt_BR |
dc.description.issuenumber | 4 | pt_BR |
dc.description.firstpage | 458 | pt_BR |
dc.description.lastpage | 466 | pt_BR |
dc.rights | fechado | pt_BR |
dc.rights.license | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | pt_BR |
dc.source | Web of Science | pt_BR |
dc.identifier.issn | 0963-9969 | pt_BR |
dc.identifier.wosid | WOS:000236405300009 | pt_BR |
dc.identifier.doi | 10.1016/j.foodres.2005.09.009 | pt_BR |
dc.date.available | 2014-11-20T06:40:17Z | |
dc.date.available | 2015-11-26T16:07:58Z | - |
dc.date.accessioned | 2014-11-20T06:40:17Z | |
dc.date.accessioned | 2015-11-26T16:07:58Z | - |
dc.description.provenance | Made available in DSpace on 2014-11-20T06:40:17Z (GMT). No. of bitstreams: 1 WOS000236405300009.pdf: 384130 bytes, checksum: d3a9d202be3e0ad28ab22e4a778cd154 (MD5) Previous issue date: 2006 | en |
dc.description.provenance | Made 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: 2006 | en |
dc.identifier.uri | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63677 | pt_BR |
dc.identifier.uri | http://www.repositorio.unicamp.br/handle/REPOSIP/63677 | |
dc.identifier.uri | http://repositorio.unicamp.br/jspui/handle/REPOSIP/63677 | - |
Appears in Collections: | Unicamp - Artigos e Outros Documentos |
Files in This Item:
File | Description | Size | Format | |
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WOS000236405300009.pdf | 375.13 kB | Adobe PDF | View/Open |
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