Amaranth protein films reinforced with maize starch nanocrystals

Autores
Condes, María Cecilia; Añon, Maria Cristina; Mauri, Adriana Noemi; Dufresne, Alain
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the addition of starch nanocrystals e prepared from waxy and normal maize starch granules e to amaranth protein formulations on the physicochemical and structural properties of the resulting nanocomposite films was studied. All nanocomposites films were homogeneous, translucent and had similar thickness and optical properties than the neat protein film due to the good dispersion of the nanoreinforcements in the protein matrix and the good chemical affinity between both components. Nevertheless, the presence of nanocrystals affected differently the way in which protein matrix stabilized, according to the origin of the reinforcement: mainly by disulfide bonds for waxy maize nanocrystals and by hydrogen bonds for normal maize nanocrystals. This induced a different reinforcing effect for amaranth protein films, being more significant for normal maize nanocrystals that however presented a lower crystallinity. Moreover, nanocomposite films presented improved water vapor permeability (WVP), water uptake (WU), surface hydrophobicity and mechanical behavior than proteins films and also a delay in their weight loss in soil.
Fil: Condes, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Dufresne, Alain. Université Grenoble Alpes; Francia. Centre National de la Recherche Scientifique; Francia
Materia
Bionanocomposites
Biodegradable Films
Starch Nanocrystals
Botanical Origen
Amaranth Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/10232
Acceder
id CONICETDig_0a2962ff88cbf50ad415ea7571c89e34
oai_identifier_str oai:ri.conicet.gov.ar:11336/10232
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Amaranth protein films reinforced with maize starch nanocrystalsCondes, María CeciliaAñon, Maria CristinaMauri, Adriana NoemiDufresne, AlainBionanocompositesBiodegradable FilmsStarch NanocrystalsBotanical OrigenAmaranth Proteinshttps://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2The effect of the addition of starch nanocrystals e prepared from waxy and normal maize starch granules e to amaranth protein formulations on the physicochemical and structural properties of the resulting nanocomposite films was studied. All nanocomposites films were homogeneous, translucent and had similar thickness and optical properties than the neat protein film due to the good dispersion of the nanoreinforcements in the protein matrix and the good chemical affinity between both components. Nevertheless, the presence of nanocrystals affected differently the way in which protein matrix stabilized, according to the origin of the reinforcement: mainly by disulfide bonds for waxy maize nanocrystals and by hydrogen bonds for normal maize nanocrystals. This induced a different reinforcing effect for amaranth protein films, being more significant for normal maize nanocrystals that however presented a lower crystallinity. Moreover, nanocomposite films presented improved water vapor permeability (WVP), water uptake (WU), surface hydrophobicity and mechanical behavior than proteins films and also a delay in their weight loss in soil.Fil: Condes, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Dufresne, Alain. Université Grenoble Alpes; Francia. Centre National de la Recherche Scientifique; FranciaElsevier2015-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10232Condes, María Cecilia; Añon, Maria Cristina; Mauri, Adriana Noemi; Dufresne, Alain; Amaranth protein films reinforced with maize starch nanocrystals; Elsevier; Food Hydrocolloids; 47; 5-2015; 146-1570268-005Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.01.026info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X15000429info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:32Zoai:ri.conicet.gov.ar:11336/10232instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:32.909CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Amaranth protein films reinforced with maize starch nanocrystals
title Amaranth protein films reinforced with maize starch nanocrystals
spellingShingle Amaranth protein films reinforced with maize starch nanocrystals
Condes, María Cecilia
Bionanocomposites
Biodegradable Films
Starch Nanocrystals
Botanical Origen
Amaranth Proteins
title_short Amaranth protein films reinforced with maize starch nanocrystals
title_full Amaranth protein films reinforced with maize starch nanocrystals
title_fullStr Amaranth protein films reinforced with maize starch nanocrystals
title_full_unstemmed Amaranth protein films reinforced with maize starch nanocrystals
title_sort Amaranth protein films reinforced with maize starch nanocrystals
dc.creator.none.fl_str_mv Condes, María Cecilia
Añon, Maria Cristina
Mauri, Adriana Noemi
Dufresne, Alain
author Condes, María Cecilia
author_facet Condes, María Cecilia
Añon, Maria Cristina
Mauri, Adriana Noemi
Dufresne, Alain
author_role author
author2 Añon, Maria Cristina
Mauri, Adriana Noemi
Dufresne, Alain
author2_role author
author
author
dc.subject.none.fl_str_mv Bionanocomposites
Biodegradable Films
Starch Nanocrystals
Botanical Origen
Amaranth Proteins
topic Bionanocomposites
Biodegradable Films
Starch Nanocrystals
Botanical Origen
Amaranth Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of the addition of starch nanocrystals e prepared from waxy and normal maize starch granules e to amaranth protein formulations on the physicochemical and structural properties of the resulting nanocomposite films was studied. All nanocomposites films were homogeneous, translucent and had similar thickness and optical properties than the neat protein film due to the good dispersion of the nanoreinforcements in the protein matrix and the good chemical affinity between both components. Nevertheless, the presence of nanocrystals affected differently the way in which protein matrix stabilized, according to the origin of the reinforcement: mainly by disulfide bonds for waxy maize nanocrystals and by hydrogen bonds for normal maize nanocrystals. This induced a different reinforcing effect for amaranth protein films, being more significant for normal maize nanocrystals that however presented a lower crystallinity. Moreover, nanocomposite films presented improved water vapor permeability (WVP), water uptake (WU), surface hydrophobicity and mechanical behavior than proteins films and also a delay in their weight loss in soil.
Fil: Condes, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Dufresne, Alain. Université Grenoble Alpes; Francia. Centre National de la Recherche Scientifique; Francia
description The effect of the addition of starch nanocrystals e prepared from waxy and normal maize starch granules e to amaranth protein formulations on the physicochemical and structural properties of the resulting nanocomposite films was studied. All nanocomposites films were homogeneous, translucent and had similar thickness and optical properties than the neat protein film due to the good dispersion of the nanoreinforcements in the protein matrix and the good chemical affinity between both components. Nevertheless, the presence of nanocrystals affected differently the way in which protein matrix stabilized, according to the origin of the reinforcement: mainly by disulfide bonds for waxy maize nanocrystals and by hydrogen bonds for normal maize nanocrystals. This induced a different reinforcing effect for amaranth protein films, being more significant for normal maize nanocrystals that however presented a lower crystallinity. Moreover, nanocomposite films presented improved water vapor permeability (WVP), water uptake (WU), surface hydrophobicity and mechanical behavior than proteins films and also a delay in their weight loss in soil.
publishDate 2015
dc.date.none.fl_str_mv 2015-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/10232
Condes, María Cecilia; Añon, Maria Cristina; Mauri, Adriana Noemi; Dufresne, Alain; Amaranth protein films reinforced with maize starch nanocrystals; Elsevier; Food Hydrocolloids; 47; 5-2015; 146-157
0268-005X
url http://hdl.handle.net/11336/10232
identifier_str_mv Condes, María Cecilia; Añon, Maria Cristina; Mauri, Adriana Noemi; Dufresne, Alain; Amaranth protein films reinforced with maize starch nanocrystals; Elsevier; Food Hydrocolloids; 47; 5-2015; 146-157
0268-005X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2015.01.026
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X15000429
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269408572997632
score 13.13397

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