Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5566-5575

  Le Tien, C ^a,b   Letendre, M ^b   Ispas Szabo, P ^a   Mateescu, M A ^a   Delmas Patterson, G ^a   Yu, H L ^b   Lacroix, M ^b  

^a UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

Author keywords

irradiation; Biodegradable; Cross linking; Entrapment; Films; Heating; Proteolysis; Rheological properties; Whey proteins

Indexed keywords

CELLULOSE; CROSS LINKING REAGENT; CROSS LINKING REAGENTS; M PROTEIN; MILK PROTEIN; PROTEINASE; WHEY PROTEIN;

ARTICLE; BIODEGRADATION; BIOFILM; CROSS LINKING; FLOW KINETICS; GAMMA IRRADIATION; GAMMA RADIATION; GEL PERMEATION CHROMATOGRAPHY; HEAT; HEATING; MOLECULAR WEIGHT; PROTEIN CONFORMATION; PROTEIN DEGRADATION; PROTEIN STRUCTURE; SOLUBILITY; THERMODYNAMICS; WHEY; X RAY DIFFRACTION;

BIODEGRADATION, ENVIRONMENTAL; CELLULOSE; CROSS-LINKING REAGENTS; GAMMA RAYS; HEAT; MILK PROTEINS; RHEOLOGY; THERMODYNAMICS;

EID: 0033673106     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0002241     Document Type: Article

References (4)

1. Acharya, K. R.; Stuart, D. I.; Phillips, D. C.; Scheraga, H. A. A critical evalution of the predicted and X-ray structure of α-lactalbumine. J. Protein Chem. 1990, 9, 549-563.
2. Bandekar, J. Amide modes and protein conformation. Biochim. Biophys. Acta 1992, 1120, 123-143.
3. Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1976, 72, 248-254.
4. Brault, D.; D'Aprano, G.; Lacroix, M. Formation of free-standing sterilized edible films from irradiated caseinates. J. Agric. Food Chem. 1997, 45, 2964-2969.