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Título

Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films

AutorGómez Estaca, Joaquín ; Montero García, Pilar ; Gómez Guillén, M. C.
Palabras claveCrosslinking
Shrimp
Physical properties
Muscle protein
Edible film
Fecha de publicación2014
EditorElsevier
CitaciónFood Hydrocolloids 41: 86- 94 (2014)
ResumenEdible films were successfully obtained from shrimp (Litopenaeus vannamei) muscle protein plasticized with glycerol. The effects of pH, thermal treatment, and the addition of a natural cross-linker (cinnamaldehyde) to the film-forming solution on the properties of the resulting films were evaluated. The pH was found to be a key parameter that greatly influenced the properties of the films, those produced at pH 2 showing higher mechanical properties, water resistance, transparency, and UV barrier properties than those produced at pH 11. Extensive proteolysis and lower protein cross-linking were evidenced in pH 11 films, as determined by SDS-PAGE and infrared spectroscopy (ATR-FTIR). The application of thermal treatment (80°C/15min) gave rise to considerable protein cross-linking, resulting in an improvement in mechanical properties, water resistance, and transparency of films produced at pH 11. The treatment with 5g of cinnamaldehyde/100g protein at pH 2 produced the film with the best physicochemical properties. Films produced at pH 2 with or without cinnamaldehyde had antimicrobial effects on fish spoilage bacteria, and the one containing cinnamaldehyde was stable after 30 days of storage at 17°C and 58% relative humidity. © 2014 Elsevier Ltd.
URIhttp://hdl.handle.net/10261/97358
DOI10.1016/j.foodhyd.2014.03.032
Identificadoresdoi: 10.1016/j.foodhyd.2014.03.032
issn: 0268-005X
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