INVESTIGADORES
MAURI Adriana Noemi
artículos
Título:
Amaranth protein films from thermally treated proteins
Autor/es:
M. CECILIA CONDES; M. CIRSTINA AÑÓN; ADRIANA N MAURI
Revista:
JOURNAL OF FOOD ENGINEERING
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2013 vol. 119 p. 573 - 579
ISSN:
0260-8774
Resumen:
The usefulness of amaranth protein isolates, native and thermally treated, in edible films preparation was
studied. Protein films were prepared by casting using glycerol as plasticizer. Films from amaranth native
protein isolates showed low water vapor permeability (WVP) but poor mechanical properties. In order to
improve this functionality, proteins were treated at 70 and 90 C which corresponds to the denaturation
temperature of the protein fractions present in the isolates. The unfolded conformation of these thermally
treated proteins, when partially or totally denatured, favors the interactions between polypeptide
chains during the film formation. These interactions lead to a greater cross-linking degree, which was
reflected in the lower amount of water-soluble free peptides that were linked to the matrix. In these thermally
treated protein films, a greatest contribution of disulfide and hydrogen bonds to the films stabilization
was observed. These changes in the films structural properties would confer them a greater
tensile strength and lower water solubility but higher thickness and WVP.