Dépôt numérique
RECHERCHER

Formation of free-standing sterilized edible films from irradiated caseinates

Brault, Denis; D'Aprano, Giuseppe et Lacroix, Monique ORCID logoORCID: 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.

Ce document n'est pas hébergé sur EspaceINRS.

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

Gestion Actions (Identification requise)

Modifier la notice Modifier la notice