INTEMA   05428
INSTITUTO DE INVESTIGACIONES EN CIENCIA Y TECNOLOGIA DE MATERIALES
Unidad Ejecutora - UE
artículos
Título:
STRUCTURE AND PROPERTIES OF NANOCOMPOSITE FILMS BASED ON SODIUM CASEINATE
Autor/es:
MARIANA PEREDA,; GUILLERMINA AMICA;; ILONA RACZ,; NORMA E MARCOVICH
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Lugar: Oxford, England; Año: 2010 vol. 103 p. 76 - 83
ISSN:
0260-8774
Resumen:
Films made from sodium caseinate and nanocellulose were prepared by dispersing the fibrils into film
forming solutions, casting and drying. Composite films were less transparent and had a more hydrophilic
surface than neat sodium caseinate ones. However, the global moisture uptake was almost not affected
by filler concentration. Addition of nanocellulose to the neat sodium caseinate films produced an initial
increase in the barrier properties to water vapor, and then, it decreases as filler content increased. This
was explained in terms of additional detrimental changes (cracks and bubble formation) induced in
the morphological structure of the film by the reinforcement.
The tensile modulus and strength of composite films increased significantly with increasing cellulose
concentrations, while the values of elongation decreased. In the same way it was found that the storage
modulus increases considerably with filler addition in the low temperature range (<60 C), though the
effect of temperature on the films performance is even more dramatic, as expected in protein-based
materials.