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.
|Titolo:||Engineering properties of edible films intended for Food Application|
|Parole Chiave:||Edible film, polysaccharide-protein blends, mechanical properties, barrier properties, microstructure.|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2006|
|Enti collegati al convegno:||ETH Zurich|
|Tipologia:||Book Part (author)|
|Appare nelle tipologie:||03 - Contributo in volume|