Effect of freezing on physical properties of whey protein emulsion films

Vista sencilla de ítem
dc.citation.titleFood Hydrocolloidses
dc.citation.volume31(2)es
dc.creatorSoazo, Marina del Valle
dc.creatorPérez, Leonardo Martín
dc.creatorRubiolo, Amelia Catalina
dc.creatorVerdini, Roxana Andrea
dc.date.accessioned2019-02-08T18:55:27Z
dc.date.available2019-02-08T18:55:27Z
dc.date.issued2013-06
dc.descriptionThe objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 °C. Thickness, microstructure, water vapour permeability, solubility in water, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods.es
dc.description.filFil: Soazo, Marina del Valle. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-Ces
dc.description.filFil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET); Argentina.es
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.sponsorshipUniversidad Nacional del Litorales
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (ANPCyT)es
dc.formatapplication/pdf
dc.format.extent256-263es
dc.identifier.issn0268-005Xes
dc.identifier.urihttp://hdl.handle.net/2133/13919
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://dx.doi.org/10.1016/j.foodhyd.2012.10.022es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0268005X12002482?via%3Dihubes
dc.rightsopenAccesses
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticases
dc.rights.holderUniversidad Nacional del Litorales
dc.rights.holderElsevieres
dc.rights.holderSoazo, Marina del Vallees
dc.rights.holderPérez, Leonardo Martínes
dc.rights.holderRubiolo, Amelia Catalinaes
dc.rights.holderVerdini, Roxana Andreaes
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es*
dc.subjectWhey protein emulsion filmses
dc.subjectBeeswaxes
dc.subjectFreezinges
dc.subjectPhysical propertieses
dc.titleEffect of freezing on physical properties of whey protein emulsion filmses
dc.typearticle
dc.typeartículo
dc.type.collectionarticulo

Archivos

Bloque original
Mostrando 1 - 1 de 1
Miniatura
Nombre:
1-Effect of freezing on physical properties of whey protein emulsion films.pdf
Tamaño:
889.6 KB
Formato:
Adobe Portable Document Format
Descripción:
Versión post print
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
Nombre:
license.txt
Tamaño:
3.59 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

(FBIOyF) Departamento de Ciencias de los Alimentos y del Medio Ambiente - Artículo de Revista