Brault, Denis; D'Aprano, Giuseppe et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(1997).
Formation of free-standing sterilized edible films from irradiated caseinates
Journal of Agricultural and Food Chemistry
, vol. 45
, nº 8.
pp. 2964-2969.
DOI: 10.1021/jf960955u.
Résumé
γ-Irradiation was used to produce free-standing sterilized edible films based on milk protein, namely, sodium caseinate and calcium caseinate. The nature of the counterion and also the protein and glycerol concentrations were examined. Irradiation of a solution based on calcium caseinate produced more cross-links than a solution based on sodium caseinate. As a consequence, films based on calcium caseinate showed a better mechanical strength. Glycerol was found to play a double role in enhancing the formation of cross-links within caseinate chains, accounting for the increase of the puncture strength, and acting as a plasticizer, being responsible for the improved film extensibility and viscoelasticity. Moreover, the effect of the irradiation on the mechanical properties was strongly dependent on the glycerol/protein ratio, i.e., the formulation of the films. Films of high quality and a satisfactory mechanical behavior were generated at glycerol/protein ratios of 0.5 and 0.67.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Caseinates; irradiation; sterilized edible films; glycerol; mechanical properties |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 07 juill. 2025 18:22 |
| Dernière modification: | 07 juill. 2025 18:22 |
| URI: | https://espace.inrs.ca/id/eprint/14436 |
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