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Impact of gum arabic and sodium alginate and their interactions with whey protein aggregates on bio-based films characteristics

2018; Elsevier BV; Volume: 125; Linguagem: Inglês

10.1016/j.ijbiomac.2018.12.131

1879-0003

Melina Erben, Adrián A. Pérez, Carlos Osella, Vera A. Álvarez, Liliana G. Santiago,

Proteins in Food Systems

Two polysaccharides (PS), gum arabic (GA) and sodium alginate (SA), and whey protein concentrate (WPC) were used to design bio-based films at two ratios (RPS:WPC, 1:2 and 1:3). The effects of PS, RPS:WPC and WPC thermal treatment (unheated vs. aggregate) were determined on films characteristics. Film-forming dispersions were tested using different complementary techniques: UV–Vis spectroscopy, electrophoretic mobility, bulk rheology and confocal microscopy. PS exhibited weak associations with proteins. However, this behavior was more significative in SA/WPC systems. Rheological and optical characteristics of filmogenic suspensions were influenced by PS, RPS:WPC and WPC heat treatment. Apparent viscosity values for SA/WPC systems were 80-250 times higher than the ones obtained for GA/WPC systems. Furthermore, thickness, moisture absorption, contact angle and mechanical properties were also affected by the film design factors. GA/WPC-aggregates films showed lesser moisture absorption; however, they have higher surface polarity than those made with SA/WPC-aggregates. Moreover, SA/WPC-aggregates systems provided stronger films in comparison with the GA/WPC-aggregates ones. In addition, mechanical properties were also affected by RPS:WPC and WPC treatment. It was observed that denatured WPC and 1:3 RPS:WPC produced weaker mechanical features. Results provide useful information for the design of bio-based mixed films with tailor-made properties.