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Glycerol and fatty acid influences on the rheological and technological properties of composite films from residues of Cynoscion acoupa
Food Bioscience ( IF 5.2 ) Pub Date : 2020-09-18 , DOI: 10.1016/j.fbio.2020.100773
Gleice Vasconcelos da Silva Pereira , Glauce Vasconcelos da Silva Pereira , Eleda Maria Paixão Xavier Neves , José de Arimateia Rodrigues do Rego , Davi do Socorro Barros Brasil , Lúcia de Fátima Henriques Lourenço , Maria Regina Sarkis Peixoto Joele

The myofibrillar proteins were characterized using electrophoretic analysis. The rheological analysis was done in the film solutions (FS) and in the composite films, which were evaluated using technological properties, thermogravimetry, x-ray diffraction, infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). The Herschel-Bulkley and Bingham models described the dilating fluid behavior for FS, and the addition of fatty acids (FA) (stearic and palmitic) and glycerol significantly increased the viscosity of FS. Films produced with 1% myofibrillar fish proteins with 5% of PE (stearic), PP (palmitic) and PC (caproic) acids showed greater brightness, were thinner (0.02 mm each), lower water vapor permeability (PE = 1.94, PP = 1.71 and PC = 2.12 g mm/m2.d.kPa), and films were less soluble (PE = 13.9, PP = 13.3 and PC = 21.6%); had better visible light barrier properties (p ≤ 0.05) compared to films with glycerol. The films with stearic and palmitic acids (PE and PP) showed a more ordered structure (crystalline) and better thermal resistance when compared to other films. The films with the (FA) PE, PP and PC showed greater hydrophobic interactions with FTIR due to the displacement of the amide-A band and greater amplitude the amide II band. The addition of glycerol in the films increased the roughness as seen with SEM. The addition of FA contributed positively to the technological properties of fish proteins films that might be used as food packaging.



中文翻译:

甘油和脂肪酸对of残渣复合膜流变学和工艺性能的影响

使用电泳分析对肌原纤维蛋白进行表征。在膜溶液(FS)和复合膜中进行了流变学分析,使用技术性能,热重分析,X射线衍射,红外光谱(FTIR)和扫描电子显微镜(SEM)对其进行了评估。Herschel-Bulkley和Bingham模型描述了FS的扩张流体行为,添加脂肪酸(FA)(硬脂酸和棕榈酸)和甘油会显着增加FS的粘度。用1%的肌原纤维鱼蛋白和5%的PE(硬脂酸),PP(棕榈酸)和PC(己酸)酸制成的薄膜显示出更高的亮度,更薄(每个0.02毫米),较低的水蒸气透过性(PE = 1.94,PP = 1.71和PC = 2.12 g毫米/米2d.kPa),并且膜的溶解度较低(PE = 13.9,PP = 13.3,PC = 21.6%);最好可见光阻挡性(p 相比于用甘油膜≤0.05)。与其他薄膜相比,具有硬脂酸和棕榈酸(PE和PP)的薄膜显示出更有序的结构(晶体)和更好的耐热性。具有(FA)PE,PP和PC的薄膜由于酰胺-A谱带的位移和酰胺II谱带的更大振幅而显示出与FTIR更大的疏水相互作用。如在SEM中所见,在膜中添加甘油增加了粗糙度。FA的添加对可以用作食品包装的鱼蛋白膜的技术性能有积极的贡献。

更新日期:2020-10-11
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