Protein films can be applied to improve food quality and to reduce packaging waste. To overcome their poor water barrier properties, lipids are often incorporated. The function of incorporated lipid depends on the interface between filler and matrix. This study aimed to tailor the properties of a protein-lipid film by designing the oil/water interface to see if the concept of inactive/active filler is valid. Therefore, we varied the emulsifier stabilizing solid lipid nanoparticles (SLN) to promote (via β-lactoglobulin) or to minimize (via Tween 20) interactions between particle surface and protein. SLN were incorporated into protein films and film properties were determined. Addition of SLN led to significantly decreased water vapor permeability (WVP) of protein films. However, WVP was mainly affected by the emulsifiers and not by the lipid. Protein-stabilized SLN (BS) replaced a lacking protein in the protein network and therefore did not influence the mechanical properties of the films at ambient temperature. BS-composite films were temperature sensitive, as lipid and sucrose palmitate melted at temperatures above 40 °C. Tween 20-stabilized SLN (TS) led to reduced tensile strengths, probably due to perturbative effects of TS and plasticizing effects of Tween 20. Dynamic mechanical analysis showed that TS and Tween 20 increased film mobility. Melting of lipid and emulsifiers, and temperature-dependent behavior of Tween 20 led to a strong temperature dependence of the film stiffness. By designing the interface, particles can be used to tailor mechanical properties of protein films. Tuned edible films could be used to control mass transfers between foods.

中文翻译：

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固体脂质纳米颗粒 (SLN) 的乳化剂成分影响 SLN-蛋白质复合膜的机械和阻隔性能

蛋白质薄膜可用于提高食品质量和减少包装浪费。为了克服它们较差的防水性能，通常会加入脂质。掺入脂质的功能取决于填充剂和基质之间的界面。本研究旨在通过设计油/水界面来定制蛋白质-脂质膜的特性，以查看非活性/活性填料的概念是否有效。因此，我们改变了稳定固体脂质纳米颗粒 (SLN) 的乳化剂，以促进（通过 β-乳球蛋白）或最小化（通过吐温 20）颗粒表面和蛋白质之间的相互作用。SLN 被掺入蛋白质膜中，并确定了膜特性。添加 SLN 导致蛋白质膜的水蒸气渗透率 (WVP) 显着降低。然而，WVP 主要受乳化剂而不是脂质的影响。蛋白质稳定的 SLN (BS) 取代了蛋白质网络中缺乏的蛋白质，因此在环境温度下不会影响薄膜的机械性能。BS 复合薄膜对温度很敏感，因为脂质和蔗糖棕榈酸酯在 40 °C 以上的温度下会熔化。吐温 20 稳定的 SLN (TS) 导致拉伸强度降低，这可能是由于 TS 的扰动效应和吐温 20 的增塑效应。动态力学分析表明，TS 和吐温 20 增加了薄膜的流动性。脂质和乳化剂的熔化以及吐温 20 的温度依赖性行为导致膜刚度的强烈温度依赖性。通过设计界面，粒子可用于定制蛋白质膜的机械性能。调谐可食用薄膜可用于控制食物之间的传质。