caa a22 4500 463157478 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0305-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0305-1 Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films [Elektronische Daten] [Laura Fernández, Elena Díaz de Apodaca, Marta Cebrián, Mª. Villarán, Juan Maté] The incorporation of lipids into hydrophilic protein films allows the modification of their barrier properties, improving its commercial application as preservation medium on different foods. The main objective of this study was to develop films from Whey Protein Isolate (WPI) together with saturated and unsaturated fatty acids and to determine the effect of concentration and unsaturation degree on surface tension of the coating solution and on water vapor permeability (WVP), mechanical properties (tensile strength and elongation at break), and opacity, of the films. The results obtained showed that surface tension was significantly decreased by adding unsaturated fatty acids (oleic and linoleic acid), whereas the greatest effect on WVP reduction was achieved with stearic acid. The addition of stearic acid resulted in a decrease of elongation and an increase of tension strength; however unsaturated fatty acid content did not modify the elongation and slightly reduce a tensile strength. Springer-Verlag, 2006 Edible films nationallicence Whey protein nationallicence Effect of fatty acids nationallicence Permeability nationallicence Surface tension nationallicence Mechanical properties nationallicence Fernández Laura Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut de Apodaca Elena Díaz Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut Cebrián Marta Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut Villarán Mª Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut Maté Juan Departamento de Química Aplicada, Área de Tecnología de los Alimentos, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006, Pamplona-Navarra, Spain aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 415-420 1438-2377 224:4<415 2007 224 217 https://doi.org/10.1007/s00217-006-0305-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0305-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fernández Laura Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut NATIONALLICENCE 700 1- de Apodaca Elena Díaz Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut NATIONALLICENCE 700 1- Cebrián Marta Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut NATIONALLICENCE 700 1- Villarán Mª Fundación LEIA C.D.T. Parque Tecnológico de Alava, Leonardo Da Vinci, 11, 01510, Miñano, Alava, Spain aut NATIONALLICENCE 700 1- Maté Juan Departamento de Química Aplicada, Área de Tecnología de los Alimentos, Universidad Pública de Navarra, Campus de Arrosadia s/n, 31006, Pamplona-Navarra, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 415-420 1438-2377 224:4<415 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer