2013
DOI: 10.1016/j.jfoodeng.2013.01.004
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Abstract: a b s t r a c tThis study was conducted to evaluate the influence of thermal treatment (74, 82, and 90°C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) of film-forming solution on the properties of Argentine anchovy (Engraulis anchoita) protein isolate (API) films produced by casting. The API presented 88.8% of proteins, 5.5% moisture, 1.3% lipids, 1.0% ash and 53.3% of polar amino acids. The DSC of protein isolate was observed at maximum temperature of 62.2°C and DH … Show more

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Cited by 51 publications
(18 citation statements)
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“…Several authors have studied the preparation of biodegradable films from fish proteins . However, few studies on films employing fish industrial waste are extant …”
Section: Introductionmentioning
confidence: 99%
“…Several authors have studied the preparation of biodegradable films from fish proteins . However, few studies on films employing fish industrial waste are extant …”
Section: Introductionmentioning
confidence: 99%
“…The films were prepared according to Limpan et al (2010) and Rocha et al (2013) with some modifications. Films were prepared using the casting technique, with different concentrations of CPI (Table 1) in the film-forming solution.…”
Section: Preparation Of Cpi Filmsmentioning
confidence: 99%
“…Os filmes elaborados com IPC apresentaram uma elongação de 5 ± 0,4%, considerada baixa, quando comparada com os filmes elaborados por Rocha et al (2014) o qual apresentou uma elongação de 9,0% MPa para filmes elaborados com isolado proteico de anchoita.…”
Section: Propriedades Mecânicasunclassified
“…Dentre os diversos materiais pesquisados para a produção de filmes, as proteínas se destacam dos demais, pois possuem uma estrutura com 20 monômeros diferentes, o que confere uma ampla gama de propriedades funcionais, especialmente um potencial para ligações intermoleculares, essenciais para formação dos filmes. Filmes a base de proteínas podem formar ligações em posições diferentes e oferecem grande potencial para a formação de numerosas ligações (Ou et al, 2005;Rocha et al, 2014).…”
Section: Introductionunclassified
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