English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/111068
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 23 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blends

Autor Aceituno Medina, Marysol; Mendoza, Sandra; Lagarón Cabello, José María ; López-Rubio, Amparo
Palabras clave Electrospinning
Ultrathin fibers
Pullulan
Encapsulation
Amaranth protein
Fecha de publicación 2013
EditorElsevier
Citación Food Research International 54: 667-674 (2013)
ResumenIn this work, novel ultrathin electrospun fibers from different blends of protein isolate (API) and the carbohydrate polymer pullulan, with or without the surfactant Tween 80, have been developed and characterized. The solution properties and molecular organization of the electrospun structures were studied and correlated with the morphology of the obtained fibers. The presence of pullulan in the blends resulted in increased viscosity and lower conductivity of the solutions, related to a better chain entanglement and decrease in the polyelectrolyte protein character, respectively, both factors needed for fiber formation. Infrared spectral changes indicated that defect-free fibers were correlated with extended α-helical protein structures, which for the blends with greater protein contents, were only obtained upon surfactant addition. The thermal stability of the hybrid fibers was better than that of pure API and slightly increased upon surfactant addition, while the water stability of the blends was highly dependent on fiber composition. These structures have a great potential for the encapsulation of bioactives for functional food applications.
URI http://hdl.handle.net/10261/111068
DOI10.1016/j.foodres.2013.07.055
Identificadoresdoi: 10.1016/j.foodres.2013.07.055
issn: 0963-9969
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Research Int-2013-Aceituno.pdf1,61 MBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.