Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films

Autores
De la Caba, K.; Peña, C.; Ciannamea, Emiliano Manuel; Stefani, Pablo Marcelo; Mondragon, I.; Ruseckaite, Roxana Alejandra
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of incorporating commercial stearic acid/palmitic acid blend (SA/PA, 63/37 wt %) into hydrophilic soybean protein concentrate (SPC) film-forming solutions at neutral and alkaline pH on some selected properties of edible cast films was investigated. SA/PA-added SPC film exhibited a significant increase in translucency, being more relevant for films obtained at pH 7. This was associated with the more heterogeneous morphology of such films as observed by scanning electron microscopy. Calorimetric measurements and X-ray diffraction studies confirmed the presence of crystalline fatty acids in films at pH 7 and new crystalline structures at pH 10 due to interactions or reactions between SPC and SA/PA blend. Fourier Transform infrared spectroscopy results confirmed the incorporation of fatty acids into SPC and revealed the occurrence of interactions between both components, depending on the film-forming emulsion pH. Moisture absorption isotherms at high relative humidity (RH) were determined and experimental data were adequately fitted by Peleg's empirical equation. Control SPC films produced at pH 7 were distinctly more moisture resistant than those at pH 10 owing to the more charged protein molecules at alkaline pH. The increased moisture resistance of SA/PA-added-SPC film at pH 10 was related to the more homogeneous dispersion of fatty acid particles within the protein matrix.
Fil: De la Caba, K.. Universidad del País Vasco; España
Fil: Peña, C.. Universidad del País Vasco; España
Fil: Ciannamea, Emiliano Manuel. 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: 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: Mondragon, I.. Universidad del País Vasco; España
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
Materia
BIODEGRADABLE
DIFFERENTIAL SCANNING CALORIMETRY
EDIBLE FILMS
SOYBEAN PROTEIN CONCENTRATE
X-RAY DIFFRACTION
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:11336/147671
Acceder
id CONICETDig_f4e4a97a6cbb9fbd248c9022b3bbefa4
oai_identifier_str oai:ri.conicet.gov.ar:11336/147671
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible filmsDe la Caba, K.Peña, C.Ciannamea, Emiliano ManuelStefani, Pablo MarceloMondragon, I.Ruseckaite, Roxana AlejandraBIODEGRADABLEDIFFERENTIAL SCANNING CALORIMETRYEDIBLE FILMSSOYBEAN PROTEIN CONCENTRATEX-RAY DIFFRACTIONhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The effect of incorporating commercial stearic acid/palmitic acid blend (SA/PA, 63/37 wt %) into hydrophilic soybean protein concentrate (SPC) film-forming solutions at neutral and alkaline pH on some selected properties of edible cast films was investigated. SA/PA-added SPC film exhibited a significant increase in translucency, being more relevant for films obtained at pH 7. This was associated with the more heterogeneous morphology of such films as observed by scanning electron microscopy. Calorimetric measurements and X-ray diffraction studies confirmed the presence of crystalline fatty acids in films at pH 7 and new crystalline structures at pH 10 due to interactions or reactions between SPC and SA/PA blend. Fourier Transform infrared spectroscopy results confirmed the incorporation of fatty acids into SPC and revealed the occurrence of interactions between both components, depending on the film-forming emulsion pH. Moisture absorption isotherms at high relative humidity (RH) were determined and experimental data were adequately fitted by Peleg's empirical equation. Control SPC films produced at pH 7 were distinctly more moisture resistant than those at pH 10 owing to the more charged protein molecules at alkaline pH. The increased moisture resistance of SA/PA-added-SPC film at pH 10 was related to the more homogeneous dispersion of fatty acid particles within the protein matrix.Fil: De la Caba, K.. Universidad del País Vasco; EspañaFil: Peña, C.. Universidad del País Vasco; EspañaFil: Ciannamea, Emiliano Manuel. 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: 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: Mondragon, I.. Universidad del País Vasco; EspañaFil: 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; ArgentinaJohn Wiley & Sons Inc2012-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/147671De la Caba, K.; Peña, C.; Ciannamea, Emiliano Manuel; Stefani, Pablo Marcelo; Mondragon, I.; et al.; Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films; John Wiley & Sons Inc; Journal of Applied Polymer Science; 124; 3; 5-2012; 1796-18070021-8995CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/app.35188info:eu-repo/semantics/altIdentifier/doi/10.1002/app.35188info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:00:39Zoai:ri.conicet.gov.ar:11336/147671instacron: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:34982025-09-10 13:00:39.949CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
title Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
spellingShingle Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
De la Caba, K.
BIODEGRADABLE
DIFFERENTIAL SCANNING CALORIMETRY
EDIBLE FILMS
SOYBEAN PROTEIN CONCENTRATE
X-RAY DIFFRACTION
title_short Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
title_full Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
title_fullStr Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
title_full_unstemmed Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
title_sort Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
dc.creator.none.fl_str_mv De la Caba, K.
Peña, C.
Ciannamea, Emiliano Manuel
Stefani, Pablo Marcelo
Mondragon, I.
Ruseckaite, Roxana Alejandra
author De la Caba, K.
author_facet De la Caba, K.
Peña, C.
Ciannamea, Emiliano Manuel
Stefani, Pablo Marcelo
Mondragon, I.
Ruseckaite, Roxana Alejandra
author_role author
author2 Peña, C.
Ciannamea, Emiliano Manuel
Stefani, Pablo Marcelo
Mondragon, I.
Ruseckaite, Roxana Alejandra
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BIODEGRADABLE
DIFFERENTIAL SCANNING CALORIMETRY
EDIBLE FILMS
SOYBEAN PROTEIN CONCENTRATE
X-RAY DIFFRACTION
topic BIODEGRADABLE
DIFFERENTIAL SCANNING CALORIMETRY
EDIBLE FILMS
SOYBEAN PROTEIN CONCENTRATE
X-RAY DIFFRACTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of incorporating commercial stearic acid/palmitic acid blend (SA/PA, 63/37 wt %) into hydrophilic soybean protein concentrate (SPC) film-forming solutions at neutral and alkaline pH on some selected properties of edible cast films was investigated. SA/PA-added SPC film exhibited a significant increase in translucency, being more relevant for films obtained at pH 7. This was associated with the more heterogeneous morphology of such films as observed by scanning electron microscopy. Calorimetric measurements and X-ray diffraction studies confirmed the presence of crystalline fatty acids in films at pH 7 and new crystalline structures at pH 10 due to interactions or reactions between SPC and SA/PA blend. Fourier Transform infrared spectroscopy results confirmed the incorporation of fatty acids into SPC and revealed the occurrence of interactions between both components, depending on the film-forming emulsion pH. Moisture absorption isotherms at high relative humidity (RH) were determined and experimental data were adequately fitted by Peleg's empirical equation. Control SPC films produced at pH 7 were distinctly more moisture resistant than those at pH 10 owing to the more charged protein molecules at alkaline pH. The increased moisture resistance of SA/PA-added-SPC film at pH 10 was related to the more homogeneous dispersion of fatty acid particles within the protein matrix.
Fil: De la Caba, K.. Universidad del País Vasco; España
Fil: Peña, C.. Universidad del País Vasco; España
Fil: Ciannamea, Emiliano Manuel. 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: 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: Mondragon, I.. Universidad del País Vasco; España
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
description The effect of incorporating commercial stearic acid/palmitic acid blend (SA/PA, 63/37 wt %) into hydrophilic soybean protein concentrate (SPC) film-forming solutions at neutral and alkaline pH on some selected properties of edible cast films was investigated. SA/PA-added SPC film exhibited a significant increase in translucency, being more relevant for films obtained at pH 7. This was associated with the more heterogeneous morphology of such films as observed by scanning electron microscopy. Calorimetric measurements and X-ray diffraction studies confirmed the presence of crystalline fatty acids in films at pH 7 and new crystalline structures at pH 10 due to interactions or reactions between SPC and SA/PA blend. Fourier Transform infrared spectroscopy results confirmed the incorporation of fatty acids into SPC and revealed the occurrence of interactions between both components, depending on the film-forming emulsion pH. Moisture absorption isotherms at high relative humidity (RH) were determined and experimental data were adequately fitted by Peleg's empirical equation. Control SPC films produced at pH 7 were distinctly more moisture resistant than those at pH 10 owing to the more charged protein molecules at alkaline pH. The increased moisture resistance of SA/PA-added-SPC film at pH 10 was related to the more homogeneous dispersion of fatty acid particles within the protein matrix.
publishDate 2012
dc.date.none.fl_str_mv 2012-05
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/11336/147671
De la Caba, K.; Peña, C.; Ciannamea, Emiliano Manuel; Stefani, Pablo Marcelo; Mondragon, I.; et al.; Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films; John Wiley & Sons Inc; Journal of Applied Polymer Science; 124; 3; 5-2012; 1796-1807
0021-8995
CONICET Digital
CONICET
url http://hdl.handle.net/11336/147671
identifier_str_mv De la Caba, K.; Peña, C.; Ciannamea, Emiliano Manuel; Stefani, Pablo Marcelo; Mondragon, I.; et al.; Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films; John Wiley & Sons Inc; Journal of Applied Polymer Science; 124; 3; 5-2012; 1796-1807
0021-8995
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://onlinelibrary.wiley.com/doi/10.1002/app.35188
info:eu-repo/semantics/altIdentifier/doi/10.1002/app.35188
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
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Inc
publisher.none.fl_str_mv John Wiley & Sons Inc
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_ 1842979896438030336
score 12.993085

Publicaciones similares