Functional properties of films based on soy protein isolate and gelatin processed by compression molding

Autores
Guerrero, P.; Stefani, Pablo Marcelo; Ruseckaite, Roxana Alejandra; de la Caba, Koro
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soy protein isolate (SPI) based films, blended with gelatin and plasticized with glycerol at pH 10, were prepared by compression molding with the aim to obtain environmentally friendly materials for packaging applications. Different contents and types of gelatin were incorporated into SPI-based mixtures to improve mechanical properties. All films obtained were flexible and transparent. Films with 15% of bovine gelatin showed higher tensile strength and similar elongation at break compared with the ones without gelatin. Moreover, contact angle measurements showed that the addition of gelatin decreased the hidrophilicity of the films, while UV barrier properties were maintained. The effect of gelatin addition has been explained using Fourier transform infrared (FTIR) and the changes observed in the intensity of the bands corresponding to the amide group showed that gelatin interacts with SPI, which was confirmed by the decrease of total soluble matter.
Fil: Guerrero, P.. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; España
Fil: Stefani, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: de la Caba, Koro. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; España
Materia
SOY PROTEIN ISOLATE
GELATIN
PROCESSING
FILMS
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:11336/280082
Acceder
id CONICETDig_d908740f11880465158574ab3565e774
oai_identifier_str oai:ri.conicet.gov.ar:11336/280082
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional properties of films based on soy protein isolate and gelatin processed by compression moldingGuerrero, P.Stefani, Pablo MarceloRuseckaite, Roxana Alejandrade la Caba, KoroSOY PROTEIN ISOLATEGELATINPROCESSINGFILMShttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2Soy protein isolate (SPI) based films, blended with gelatin and plasticized with glycerol at pH 10, were prepared by compression molding with the aim to obtain environmentally friendly materials for packaging applications. Different contents and types of gelatin were incorporated into SPI-based mixtures to improve mechanical properties. All films obtained were flexible and transparent. Films with 15% of bovine gelatin showed higher tensile strength and similar elongation at break compared with the ones without gelatin. Moreover, contact angle measurements showed that the addition of gelatin decreased the hidrophilicity of the films, while UV barrier properties were maintained. The effect of gelatin addition has been explained using Fourier transform infrared (FTIR) and the changes observed in the intensity of the bands corresponding to the amide group showed that gelatin interacts with SPI, which was confirmed by the decrease of total soluble matter.Fil: Guerrero, P.. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; EspañaFil: Stefani, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: de la Caba, Koro. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; EspañaElsevier2011-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/280082Guerrero, P.; Stefani, Pablo Marcelo; Ruseckaite, Roxana Alejandra; de la Caba, Koro; Functional properties of films based on soy protein isolate and gelatin processed by compression molding; Elsevier; Journal of Food Engineering; 105; 1; 9-2011; 65-720260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877411000562info:eu-repo/semantics/altIdentifier/doi//10.1016/j.jfoodeng.2011.02.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-06T12:59:57Zoai:ri.conicet.gov.ar:11336/280082instacron: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:34982026-02-06 12:59:57.947CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional properties of films based on soy protein isolate and gelatin processed by compression molding
title Functional properties of films based on soy protein isolate and gelatin processed by compression molding
spellingShingle Functional properties of films based on soy protein isolate and gelatin processed by compression molding
Guerrero, P.
SOY PROTEIN ISOLATE
GELATIN
PROCESSING
FILMS
title_short Functional properties of films based on soy protein isolate and gelatin processed by compression molding
title_full Functional properties of films based on soy protein isolate and gelatin processed by compression molding
title_fullStr Functional properties of films based on soy protein isolate and gelatin processed by compression molding
title_full_unstemmed Functional properties of films based on soy protein isolate and gelatin processed by compression molding
title_sort Functional properties of films based on soy protein isolate and gelatin processed by compression molding
dc.creator.none.fl_str_mv Guerrero, P.
Stefani, Pablo Marcelo
Ruseckaite, Roxana Alejandra
de la Caba, Koro
author Guerrero, P.
author_facet Guerrero, P.
Stefani, Pablo Marcelo
Ruseckaite, Roxana Alejandra
de la Caba, Koro
author_role author
author2 Stefani, Pablo Marcelo
Ruseckaite, Roxana Alejandra
de la Caba, Koro
author2_role author
author
author
dc.subject.none.fl_str_mv SOY PROTEIN ISOLATE
GELATIN
PROCESSING
FILMS
topic SOY PROTEIN ISOLATE
GELATIN
PROCESSING
FILMS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Soy protein isolate (SPI) based films, blended with gelatin and plasticized with glycerol at pH 10, were prepared by compression molding with the aim to obtain environmentally friendly materials for packaging applications. Different contents and types of gelatin were incorporated into SPI-based mixtures to improve mechanical properties. All films obtained were flexible and transparent. Films with 15% of bovine gelatin showed higher tensile strength and similar elongation at break compared with the ones without gelatin. Moreover, contact angle measurements showed that the addition of gelatin decreased the hidrophilicity of the films, while UV barrier properties were maintained. The effect of gelatin addition has been explained using Fourier transform infrared (FTIR) and the changes observed in the intensity of the bands corresponding to the amide group showed that gelatin interacts with SPI, which was confirmed by the decrease of total soluble matter.
Fil: Guerrero, P.. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; España
Fil: Stefani, Pablo Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Ruseckaite, Roxana Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: de la Caba, Koro. Universidad del País Vasco. Facultad de Química Aplicada - Donostia - San Sebastián; España
description Soy protein isolate (SPI) based films, blended with gelatin and plasticized with glycerol at pH 10, were prepared by compression molding with the aim to obtain environmentally friendly materials for packaging applications. Different contents and types of gelatin were incorporated into SPI-based mixtures to improve mechanical properties. All films obtained were flexible and transparent. Films with 15% of bovine gelatin showed higher tensile strength and similar elongation at break compared with the ones without gelatin. Moreover, contact angle measurements showed that the addition of gelatin decreased the hidrophilicity of the films, while UV barrier properties were maintained. The effect of gelatin addition has been explained using Fourier transform infrared (FTIR) and the changes observed in the intensity of the bands corresponding to the amide group showed that gelatin interacts with SPI, which was confirmed by the decrease of total soluble matter.
publishDate 2011
dc.date.none.fl_str_mv 2011-09
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/11336/280082
Guerrero, P.; Stefani, Pablo Marcelo; Ruseckaite, Roxana Alejandra; de la Caba, Koro; Functional properties of films based on soy protein isolate and gelatin processed by compression molding; Elsevier; Journal of Food Engineering; 105; 1; 9-2011; 65-72
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/280082
identifier_str_mv Guerrero, P.; Stefani, Pablo Marcelo; Ruseckaite, Roxana Alejandra; de la Caba, Koro; Functional properties of films based on soy protein isolate and gelatin processed by compression molding; Elsevier; Journal of Food Engineering; 105; 1; 9-2011; 65-72
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877411000562
info:eu-repo/semantics/altIdentifier/doi//10.1016/j.jfoodeng.2011.02.003
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
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_ 1856403357802954752
score 13.115731

Publicaciones similares