Some different properties of different types of films made by blending polysaccharides and poteins are presented. In particular the barrier and the mechanical properties of film made by low-methoxyl pectin, blend of low-mwthoxyl pectin and soy flour, blend of maltodestrin and sodium caseinate and blend of chitosan and whey proteins. With except the film made by using only low-methoxyl pectin in all the other cases films were perpared in presence and in absence of microbial TGase which promoted cross link formation among proteins and between chitosan and proteins, resulting in better mechanical barrier and stability performances.
Engineering properties of edible films intended for Food Application / P. Masi, M. Moresi, L. Piazza, T. Giancone, P. Di Pierro - In: ISFRS 2006. Proceedings of th 4th International Symposium on Food Rheology and Structure / P.Fischer, P.Erni and E.J.Windhab. - Zurich : ETH Zurich, 2006. - ISBN 3-905609-25-8. - pp. 351-355 (( Intervento presentato al 4th. convegno International Symposium on Food Rheology and Structure tenutosi a Zurich (Switzerland) nel 2006.
Engineering properties of edible films intended for Food Application
L. Piazza;
2006
Abstract
Some different properties of different types of films made by blending polysaccharides and poteins are presented. In particular the barrier and the mechanical properties of film made by low-methoxyl pectin, blend of low-mwthoxyl pectin and soy flour, blend of maltodestrin and sodium caseinate and blend of chitosan and whey proteins. With except the film made by using only low-methoxyl pectin in all the other cases films were perpared in presence and in absence of microbial TGase which promoted cross link formation among proteins and between chitosan and proteins, resulting in better mechanical barrier and stability performances.
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