Fabra M J, Jiménez A, Atarés L, Talens P, Chiralt A
Department of Food Technology-Institute of Food Engineering for Development, Universidad Politecnica de Valencia, Camino de Vera, Valencia, Spain.
Biomacromolecules. 2009 Jun 8;10(6):1500-7. doi: 10.1021/bm900098p.
Edible films based on sodium caseinate and different saturated fatty acids, oleic acid, or beeswax were formulated. Film-forming emulsions were characterized in terms of particle size distribution, rheological behavior and surface tension. In order to evaluate the influence of lipids on sodium caseinate matrices, mechanical, optical, and water vapor barrier properties were studied, taking into account the effect of water content and film structure on such properties. Saturated fatty acids affected the film properties in a particular way due to the formation of bilayer structures which limited water vapor permeability, giving rise to nonflexible and more opaque films. Oleic acid and beeswax were less effective as water vapor barriers, although the former imparted more flexibility to the caseinate films and did not reduce the film transparency notably.
制备了基于酪蛋白酸钠以及不同饱和脂肪酸、油酸或蜂蜡的可食用薄膜。对成膜乳液的粒径分布、流变行为和表面张力进行了表征。为了评估脂质对酪蛋白酸钠基质的影响，研究了其机械性能、光学性能和水蒸气阻隔性能，并考虑了含水量和薄膜结构对这些性能的影响。饱和脂肪酸以一种特殊的方式影响薄膜性能，这是由于形成了双层结构，限制了水蒸气透过率，从而产生了不柔韧且更不透明的薄膜。油酸和蜂蜡作为水蒸气阻隔剂的效果较差，尽管前者使酪蛋白酸钠薄膜具有更大的柔韧性，并且没有显著降低薄膜的透明度。
