单宁酸
酪蛋白
食品包装
食品科学
化学工程
化学
流变学
材料科学
Zeta电位
肿胀 的
傅里叶变换红外光谱
热稳定性
有机化学
复合材料
纳米技术
纳米颗粒
工程类
作者
Matías L. Picchio,Yamila Garro Linck,Gustavo A. Monti,Luis Marcelino Gugliotta,Roque Javier Minari,Cecilia Inés Álvarez Igarzabal
标识
DOI:10.1016/j.foodhyd.2018.06.028
摘要
Natural proteins are good candidates for producing food packaging films due to their excellent functional properties. However, some deficiencies as their poor water resistance need to be addressed before films can be used in daily applications. This article explores the use of a low-cost plant-derived phenolic compound, tannic acid, as crosslinking agent for producing plasticized casein films. FTIR, high-resolution NMR, and rheological measurements confirmed the crosslinking reaction between casein amine groups and tannic acid. The influence of crosslinking agent concentration on the mechanical and viscoelastic properties, thermal stability, swelling behavior, water vapor permeability, cytotoxicity and degradation in composting conditions were investigated. The obtained results showed that tannic acid was an effective crosslinking agent for casein protein, so the yielded films which exhibit improved physicochemical properties, can be employed for food packaging applications.
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