Effect of freezing on physical properties of whey protein emulsion films

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dc.creator Soazo, Marina del Valle
dc.creator Pérez, Leonardo Martín
dc.creator Rubiolo, Amelia Catalina
dc.creator Verdini, Roxana Andrea
dc.date.accessioned 2019-02-08T18:55:27Z
dc.date.available 2019-02-08T18:55:27Z
dc.date.issued 2013-06
dc.identifier.issn 0268-005X es
dc.identifier.uri http://hdl.handle.net/2133/13919
dc.description The objective of this work was to study the effect of the freezing process on physical properties of whey protein emulsion films with different beeswax content dried at 5 °C. Thickness, microstructure, water vapour permeability, solubility in water, sorption isotherms and mechanical properties were measured in Control and Frozen films. The freezing process did not cause fractures or perforations in films, but films with beeswax showed a change in the appearance of the lipids after freezing. Only films with 40% of beeswax showed a significant increase in the water vapour permeability after freezing. The freezing process did not affect film solubility in water but produced small differences in the equilibrium moisture content values. In the puncture test, the freezing process increased puncture strength and deformation of films without beeswax but those parameters were not affected in films with beeswax. In tensile test, tensile strength and elastic modulus decreased, but elongation was not affected by freezing process. Principal component analysis accomplished an adequate condensation of the date grouping samples according to film formulation and treatment (Control and Frozen films). Indeed, the relationships of sample grouping and measured parameters were enlightened by principal component analysis. In conclusion, whey protein emulsion films were resistant to the freezing process (freezing, frozen storage and thawing) and could be a good alternative as a treatment to preserve the quality of frozen foods. es
dc.description.sponsorship Universidad Nacional del Litoral es
dc.description.sponsorship Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) es
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) es
dc.format application/pdf
dc.format.extent 256-263 es
dc.language.iso eng es
dc.publisher Elsevier es
dc.rights openAccess es
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es *
dc.subject Whey protein emulsion films es
dc.subject Beeswax es
dc.subject Freezing es
dc.subject Physical properties es
dc.title Effect of freezing on physical properties of whey protein emulsion films es
dc.type article
dc.type artículo
dc.rights.holder Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas es
dc.rights.holder Universidad Nacional del Litoral es
dc.rights.holder Elsevier es
dc.rights.holder Soazo, Marina del Valle es
dc.rights.holder Pérez, Leonardo Martín es
dc.rights.holder Rubiolo, Amelia Catalina es
dc.rights.holder Verdini, Roxana Andrea es
dc.relation.publisherversion https://dx.doi.org/10.1016/j.foodhyd.2012.10.022 es
dc.relation.publisherversion https://www.sciencedirect.com/science/article/pii/S0268005X12002482?via%3Dihub es
dc.rights.text Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) es
dc.citation.title Food Hydrocolloids es
dc.citation.volume 31(2) es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-C es
dc.description.fil Fil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.description.fil Fil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.description.fil Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET); Argentina. es
dc.description.fil Fil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina. es
dc.type.collection articulo


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