Departamento de Ciencias Básicas y Aplicadas, Laboratorio de Industrias Alimentarias, Universidad Nacional del Chaco Austral (UNCAus), Chaco, Argentina.
Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - UNCAus, Chaco, Argentina.
Biopolymers. 2022 Aug;113(8):e23519. doi: 10.1002/bip.23519. Epub 2022 May 28.
The aims of this study were to analyze the plasticizing effect of Apis mellifera honey on the mechanical, physicochemical and optical properties of whey protein isolate (WPI) films and to compare the results collected with the plasticizing effect of glycerol on WPI-films. Response surface was applied to optimize the amounts of WPI and glycerol in order to obtain films with higher tensile strength (TS), moderate elongation, and lower water vapor permeability so that they could be used as reference films. Honey was added at different concentrations (60%, 80%, and 100%) of g honey/100 g WPI, as a plasticizer to the WPI-films. In comparison to glycerol-plasticized films, an increase in the percentage of honey produced a reduction of 20 ± 10 to 48 ± 0.5% of TS, a 66 ± 0.5% lower in Young's modulus (WPI-films with 100% honey), and an increase of 186 ± 11% in elongation at break in the WPI-films with 100% honey. Honey-plasticized WPI-films were from 29 ± 11 to 43 ± 3% less permeable to water vapor than glycerol-plasticized WPI films. The mechanical characteristics of the 80% honey formulation did not differ significantly from those of the reference film (p > 0.05). Findings from this study indicate that honey has great potential as a plasticizer in WPI-films.
本研究旨在分析蜜蜂 Apis mellifera 蜜对乳清蛋白分离物 (WPI) 薄膜的机械、物理化学和光学性能的增塑作用，并将结果与甘油对 WPI 薄膜的增塑作用进行比较。应用响应面法优化 WPI 和甘油的用量，以获得拉伸强度 (TS) 较高、伸长率适中、水蒸气透过率较低的薄膜，以便将其用作参考薄膜。以 60%、80%和 100%的 g 蜜/100g WPI 的不同浓度将蜂蜜作为增塑剂添加到 WPI 薄膜中。与甘油增塑的薄膜相比，蜂蜜的百分比增加使 TS 降低了 20±10%至 48±0.5%，100%蜂蜜的 WPI 薄膜的杨氏模量降低了 66±0.5%，而断裂伸长率增加了 186±11%。100%蜂蜜增塑的 WPI 薄膜的水蒸气透过率比甘油增塑的 WPI 薄膜低 29±11%至 43±3%。80%蜂蜜配方的机械特性与参考薄膜没有显著差异 (p>0.05)。本研究结果表明，蜂蜜在 WPI 薄膜中具有很大的增塑潜力。
