The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins
In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL)
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers.
Fatty acids (caproic, caprylic, capric, lauric, myristic or palmitic) were also added to a
previously selected GLU/GEL/sorbitol film, and the effect of GLU: GEL proportion and type of
fatty acid on the film properties were tested. Films plasticized with GLY presented a more
significant reduction in the elongation at break (EB). In contrast, films plasticized with SOR …
ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers.
Fatty acids (caproic, caprylic, capric, lauric, myristic or palmitic) were also added to a
previously selected GLU/GEL/sorbitol film, and the effect of GLU: GEL proportion and type of
fatty acid on the film properties were tested. Films plasticized with GLY presented a more
significant reduction in the elongation at break (EB). In contrast, films plasticized with SOR …
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