Bora Anupama, Mishra Poonam
Department of Food Engineering and Technology, Tezpur University Napam, Tezpur, Assam 784028 India.
J Food Sci Technol. 2016 Oct;53(10):3704-3714. doi: 10.1007/s13197-016-2343-4. Epub 2016 Oct 7.
Casein nano particles and casein-silver conjugated nano composite containing edible bilayer pouch was developed from a heat sealable casein layer laminated with sodium alginate-pectin layer. The physicochemical, mechanical, biodegradability and the toxicity of the film were evaluated. The synthesized casein nano particle was incorporated in the casein layer (inner layer) of the film, however, the casein-silver conjugated nano composite were incorporated in the sodium alginate-pectin (outer) layer of the film. The mechanical, barrier, physical and antimicrobial properties of the film were investigated. Addition of nano composite/nano particle reduced the water solubility (from 67 to 46 % at 80 °C temperature) of the film improved the water barrier properties, light barrier properties, tensile strength and thermal properties of the film. The light barrier properties of the film increased and transparency reduced with increase in silver content in the conjugated nano composite film. The nano particles/nano composite containing film showed antibacterial activity against . The films were recorded safe for red blood cells as % haemolysis for all the tested samples were found to be well below the safe level.
酪蛋白纳米颗粒以及含有可食用双层袋的酪蛋白 - 银共轭纳米复合材料是由与海藻酸钠 - 果胶层层压的可热封酪蛋白层制成的。对该薄膜的物理化学性质、机械性能、生物降解性和毒性进行了评估。合成的酪蛋白纳米颗粒被掺入薄膜的酪蛋白层（内层）中，而酪蛋白 - 银共轭纳米复合材料被掺入薄膜的海藻酸钠 - 果胶（外层）中。研究了该薄膜的机械性能、阻隔性能、物理性能和抗菌性能。添加纳米复合材料/纳米颗粒降低了薄膜的水溶性（在80°C温度下从67%降至46%），改善了薄膜的阻水性能、遮光性能、拉伸强度和热性能。随着共轭纳米复合薄膜中银含量的增加，薄膜的遮光性能增强而透明度降低。含纳米颗粒/纳米复合材料的薄膜对……表现出抗菌活性。所测试的所有样品的溶血率均远低于安全水平，表明该薄膜对红细胞是安全的。
