Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions
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A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
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Date
2022-10-15
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Language
en
Pages
9
Series
Food Chemistry, Volume 391, pp. 1-9
Abstract
Large amount of wheat proteins by-products are produced during wheat starch manufacture. This work aimed to develop edible films of cast aqueous wheat proteins (WP) and alginate (Al) solutions. The investigation of the microstructure of Al/WP films revealed a more compacted cross-section and homogeneous surface, comparatively to Al films. Those properties could be modified with the increase of WP concentration from 4 to 8 % w/v, as result of electrostatic interactions between WP and Al. Furthermore, the incorporation of WP provided UltraViolet-blocking behaviour (4-fold decrease in the Ultra-Violet-B region). Additionally, the incorporation of WP in the films reduced the water solubility of the Al films. It was also found that by incorporating different amounts of WP the mechanical and Water Vapor Transmission rate (WVTR) properties could also be modified, so the film composition could be adjusted to suit different types of foods and applications (e.g. coatings and packaging).Description
Funding Information: This work was supported by Innovation Fund Denmark (project number 8062-01318B). Ana C. Mendes also thanks to PROBIO project from Innovation Fund Denmark (project number 7076-00053B). John Trifol acknowledges the financial support from the Academy of Finland's Flagship Programme under Projects No. 318890 and 318891 (Competence Center for Materials Bioeconomy, FinnCERES). Publisher Copyright: © 2022 The Authors
Keywords
Alginate, Edible films, Food coatings, Food packaging, Wheat proteins
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Citation
Bishnoi, S, Trifol, J, Moriana, R & Mendes, A C 2022, ' Adjustable polysaccharides-proteins films made of aqueous wheat proteins and alginate solutions ', Food Chemistry, vol. 391, 133196, pp. 1-9 . https://doi.org/10.1016/j.foodchem.2022.133196