期刊
JOURNAL OF FOOD ENGINEERING
卷 118, 期 1, 页码 132-140出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.03.031
关键词
Egg white protein; Bioplastic; Water activity; Glycerol; Properties
In this paper, the effects of glycerol (35%, 40% and 45%) and water activity (0.34 and 0.48) on the physical, mechanical and morphological properties of compressed egg white-based bioplastics are investigated. Lighter, more reddish and less yellowish sheets with a decreased thickness and second-order transition temperature, improved mechanical properties (increased flexibility and decreased rigidity and stiffness) and constant moisture content can be obtained by increasing water activity. Increasing the GLY content results in the same type of changes but to a lesser extent and increased moisture content. Increasing both, water activity and GLY, leads to a more pronounced effect for some properties. This study demonstrates that compressed egg white-based bioplastics with desired properties can be obtained by adjusting water, activity and GLY content during their synthesis. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据