کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401797 1330884 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of Pulsed Light treatment on the functional properties of casein films
ترجمه فارسی عنوان
اثر درمان نور پالس بر خصوصیات عملکردی فیلم های کازئین
کلمات کلیدی
فیلم های کازئین، نور پالس، گیره، پیوند متقابل، عکس پلیمریزاسیون،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Pulsed Light (PL) treatment has potential for improving the functional properties of casein films.
- Mechanical properties of PL treated casein films can be improved by incorporating PEG (400) DA.
- PEG (200) DA, a UV-curable resin, leads to highly porous film microstructures.

In this study, the effect of Pulsed Light (PL) treatment as a cross-linking method on the properties of casein films was evaluated. Casein films were prepared from micellar casein concentrate, with 5 g/100 g glycerol added as a plasticizer. The UV-curable resins PEG (200) diacrylate and PEG (400) diacrylate were added as photo-initiators. Films were prepared by casting and equilibrated under a range of relative humidity (%RH), then treated with Pulsed Light (PL), with up to 15 pulses of light on each side, at a fluence of 1.57 J/cm2 per pulse. The microstructure, mechanical and water barrier properties, water sorption and hydrophobicity of the films were evaluated. PL treatment of casein films with up to 12 pulses increased the films' smoothness and homogeneity, while higher levels of treatment caused structural defects. Mechanical strength and elongation of some of the films, particularly those with added PEG (400) diacrylate, were significantly increased by PL, but no improvement of their water vapor permeability was observed. The incorporation of PEG (200) diacrylate resulted in highly porous film microstructures, and interesting photo-patterning effects observed at high PL doses. These results indicate the potential of PL for creating protein films with unique characteristics and functionality.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 837-844
نویسندگان
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