| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308941 |
| ISSN: | 0104-6632 |
| Autors: | Yoshida, C.M.P1 Antunes, A.J2 |
| Institucions: | 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil 2Universidade do Norte do Parana, Londrina, Parana. Brasil |
| Any: | 2004 |
| Període: | Jun |
| Volum: | 21 |
| Número: | 2 |
| Paginació: | 247-252 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased |
| Disciplines | Química |
| Paraules clau: | Química de alimentos, Proteína de suero de leche, Películas comestibles, Emulsión, Vapor de agua, Permeabilidad |
| Keyword: | Chemistry, Food chemistry, Whey protein, Edible films, Emulsion, Water vapor, Permeability |
| Text complet: | Texto completo (Ver HTML) |
