Starch-Sodium Caseinate Blends

Biodegradable Polymer Blends and Composites from Renewable Resources

Volumn , Issue , 2009, Pages 55-86

  Arvanitoyannis, Ioannis S ^a   Tserkezou, Persefoni ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

NaCas films' study through dynamic mechanical thermal analysis (DMTA); Plasticized starch NaCas blends and gas permeability (GP) measurements; Starch sodium caseinate blends

Indexed keywords

EID: 84870567242     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470391501.ch3     Document Type: Chapter

References (111)

1. AFNOR. 1971. Determination des caracteristiques en traction pour matieres plastiques, NFT 54-102. Paris: Association Francaise de Normalisation.
2. Ahmad FB, Williama PA, Doublier JL, Durand S, Buleon A. 1999. Physico-chemical characterisation of sago starch. Carbohydr Polym 38:361-370.
3. Alvarez JM, Rodri{dotless}guez Patino JM. 2006. Formulation engineering of food model foams containing diglycerol esters and a-lactoglobulin. Ind Eng Chem Res 45:7510-7519.
4. Alvarez Gomez JM, Rodriguez Patino JM. 2007. Interfacial properties of diglycerol esters and caseinate mixed films at the air-water interface. J Phys Chem 111:4790-4799.
5. Anglés MN, Dufresne A. 2001. Plasticized/tunicin whiskers nanocomposites materials. 2. Mechanical behaviour. Macromolecules 34:2921-2931.
6. Arvanitoyannis I, Biliaderis CG. 1998. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends. Food Chem 62(3):333-342.
7. Arvanitoyannis I, Blanshard JMV. 1993. Anionic copolymer of octanelactam with laurolactam (nylon 8/12): VII. Study of diffusion and permeation of gases in undrawn and uniaxially drawn (conditioned at different relative humidities) polyamide films. J Appl Polym Sci 47(1):1933-1959.
8. Arvanitoyannis I, Kalichevsky MT, Blanshard JMV, Psomiadou E. 1994. Study of diffusion and permeation of gases in undrawn and uniaxially drawn films made from potato and rice starch conditioned at different relative humidities. Carbohydr Polym 24:1-15.
9. Arvanitoyannis IS, Psomiadou E, Nakayama A. 1996. Edible films made of sodium caseinate, starches, sugars or glycero. Part 1. Carbohydr Polym 31:179-192.
10. Arvanitoyannis IS. 1999. Totally and partially biodegradable polymer blends based on natural and synthetic macromolecules: preparation, physical properties, and potential as food packaging materials. JMS Rev Macromol Chem Phys C39(2):205-271.
11. Arvanitoyannis I, Biliaderis CG. 1999. Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch. Carbohydr Polym 38:47-58.
12. ASTM. 1985. Standard test method for tensile properties of thin plastic sheeting, Standards Designation: D882. In: Annual Book of American Standard Testing Methods. Philadelphia: ASTM. p. 182-188.
13. Avena-Bustillos RJ, Krochta JM. 1993. Water vapour permeability of caseinate-based edible films as affected by pH, calcium crosslinking ligand and lipid content. J Food Sci 58(4):904-907.
14. Avérous L, Boquillon N. 2004. Biocomposites based on plasticized starch: thermal and mechanical behaviours. Carbohydr Polym 56:111-122.
15. Avérous L, Fringant C. 2001. Association between plasticized starch and polyesters: processing and performances of injected biodegradable systems. Polym Eng Sci 41:727-734.
16. Avérous L, Fringant C, Moro L. 2001a. Plasticized starch-cellulose interactions in polysaccharide composites. Polymer 42(15):6571-6578.
17. Avérous L, Fringant C, Moro L. 2001b. Starch-based biodegradable materials suitable for thermoforming packaging. Starch/Stärke 53:368-371.
18. Audic JL, Chaufer B. 2005. Influence of plasticisers and crosslinking on the properties of biodegradable films made from sodium caseinate. Eur Polym J 41:1934-1942.
19. Audic JL, Poncin-Epaillard F, Reyx D, Brosse JC. 2001. Cold plasma surface modification of conventionally and nonconventionally plasticized PVC-based flexible films. Global and specific migration of additives into isooctane. J Appl Polym Sci 79:1384-1393.
20. Back JF, Oakenfull D, Smith MB. 1979. Increased thermal stability of proteins in the presence of sugars and polyols. Biochemistry 18:5191-5196.
21. Barreto PLM, Roeder J, Crespo JS, et al. 2003a. Effect of concentration, temperature and plasticiser content on rheological properties of sodium caseinate/sorbitol solutions and glass transition of their films. Food Chem 82:425-431.
22. Barreto PLM, Pires ATN, Soldi V. 2003b. Thermal degradation of edible films based on milk proteins and gelatine in inert atmosphere. Polym Degrad Stabil 79:147-152.
23. Bastioli C. 1995. Starch-polymer composites. In: Scott G, Gilead D (eds.), Degradable Polymers: Principles and Applications. Chapman and Hall, London. p. 112-137.
24. Bazuin CG, Eisenberg A. 1986. Dynamic mechanical properties of plasticized polystyrene based ionomers. I. Glassy to rubbery zones. J Polym Sci, Part B Polym Phys 24:1137-1153.
25. Benjamins J. 2000. Static and dynamic properties of proteins adsorbed at liquid interfaces. Ph.D. thesis, University of Wageningen, Wageningen The Netherlands.
26. Bertolini AC, Creamer LK, Eppink M, Boland M. 2005. Some rheological properties of sodium caseinate-starch gels. J Agric Food Chem 53(6):2248-2254.
27. Biliaderis CG, Lazaridou A, Arvanitoyannis I. 1999. Glass transition and physical properties of polyol-plasticized pullulan-starch blends at low moisture. Carbohydr Polym 40:29-47.
28. Bos MA, van Vliet T. 2001. Interfacial rheological properties of adsorbed protein layers and surfactants: A review. Adv Colloid Interface Sci 91:437-471.
29. Brault D, D'Aprano G, Lacroix M. 1997. Formation of free standing sterilised edible films from irradiated caseinates. J Agric Food Chem 45:2964-2969.
30. Briassoulis D. 2004. An overview on the mechanical behaviour of biodegradable agricultural films. J Polym Environ 12(2):65-81.
31. Brown WE. 1992. Plastics in Food Packaging: Properties, Design and Fabrication. New York: Marcel Dekker. p. 298-299, 323-324.
32. Camirand W, Krochta JM, Pavlath AE, Wong D, Cole ME. 1992. Properties of some edible carbohydrate polymer coatings for potential use in osmotic dehydration. Carbohydr Polym 17:39-49.
33. Chen H. 1995. Functional properties and applications of edible films made of milk proteins. J Dairy Sci 78:2563-2583.
34. Cherian G, Gennadios A, Weller C, Chinachoti P. 1995. Thermomechanical behaviour of wheat gluten films: Effect of sucrose, glycerin and sorbitol. Cereal Chem 72:1-6.
35. Chick J, Ustunol Z. 1998. Mechanical and barrier properties of lactic acid and rennet precipitated casein-based edible films. J Food Sci 63(6):1024-1027.
36. Cho SY, Park JW, Rhee C. 2002. Properties of laminated films from whey powder and sodium caseinate mixtures and zein layers. Lebensm-Wiss u Technol 35:135-139.
37. Ciesla K, Salmieri S, Lacroix M, Le Tien C. 2004. Gamma irradiation influence on physical properties of milk proteins. Radiat Phys Chem 71:93-97.
38. Ciesla K, Salmieri S, Lacroix M. 2006. Modification of the properties of milk protein films by gamma radiation and polysaccharide addition. J Sci Food Agric 86:908-914.
39. Creighton TE. 1984. In: Freeman WH, editor. Proteins: Structure and Molecular Properties. New York.
40. Curvelo AAS, De Carvalho AJF, Agnelli JAM. 2001. Thermoplastic starch-cellulosic fibers composites: Preliminary results. Carbohydr Polym 45:183-188.
41. De Graaf LA, Kolster P. 1998. Industrial proteins as a green alternative for "petro" polymers:potentials and limitations. Macromol Symp 127:51-58.
42. De Leiris JP. 1985. Water activity and permeability. In: Mathlouthi M, editor. Food Packaging and Preservation. New York: Elsevier Applied Science. p. 213-233.
43. Diab T, Biliaderis CG, Gerasopoulos D, Sfakiotakis E. 2001. Physico-chemical properties and application of pullulan edible films and coatings in fruit preservation. J Sci Food Agric 81:988-1000.
44. Dufresne A, Dupeyre D, Vignon MR. 2000. Cellulose microfibrils from potato tuber cells:processing and characterization of starch-cellulose microfibril composites. J Appl Polym Sci 76:2080-2092.
45. El Ghaouth A, Arm J, Ponnamplalan R, Boulet M. 1991. Chitosan coating effect on storability and quality of fresh strawberries. J Food Sci 56:1618-1624.
46. Erdogdu N, Czuchajowska Z, Pomeranz Y. 1995. Wheat flour and defatted milk fractions characterised by differential scanning calorimetry. II. DSC of interaction products. Cereal Chem 72:76-79.
47. Ganjyal GM, Reddy N, Yang YQ, Hanna MA. 2004. Biodegradable packaging foams of starch acetate blended with corn stalk fibers. J Appl Polym Sci 93:2627-2633.
48. Gidley MJ, Cooke D, Ward-Smith S. 1993. Low moisture polysaccharide systems: Thermal and spectroscopic aspects. In: Blanshard JMV, Lillford PJ, editors The Glassy State in Foods. Nottingham, UK: University Press. p. 303-316.
49. Goel PK, Singhal RS, Kulkarni PR. 1999. Studies on interactions of corn starch with casein and casein hydrolysates. Food Chem 64:383-389.
50. Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films: influence of the main process variables on film properties using surface response methodology. J Food Sci 57:190-195.
51. Gontard N, Guilbert S, Cuq JL. 1993. Water and glycerol as plasticisers affect mechanical and water vapour barrier properties of an edible wheat film. J Food Sci 58:206-211.
52. Gontard N, Ring S. 1996. Edible wheat gluten film: influence of water content on glass transition temperature. J Agric Food Chem 44:3474-3478.
53. Grevellec J, Marquie C, Ferry L, Crespy A, Vialettes V. 2001. Processability of cottonseed proteins into biodegradable materials. Biomacromolecules 2:1104-1109.
54. Gunning PA, Mackie AR, Gunning AP, Woodward NC, Wilde PJ, Morris VJ. Effect of surfactant type on surfactant-protein interactions at the air-water interface. 2004. Biomacromolecules 5(3):984-991.
55. Herald TJ, Gnanasambandam R, Mcguire BH, Hachmeister KA. (1995). Degradable wheat gluten films: preparation, properties and applications. J Food Sci 60(5):1147-1150.
56. Kalichevsky MT, Blanshard JMV. 1993. The effect of fructose and water on the glass transition of amylopectin. Carbohydr Polym 20:107-113.
57. Kalichevsky MT, Blanshard JMV, Tokarczuk PF. 1993. Effect of water-content and sugars on the glass transition of casein and sodium caseinate. Int J Food Sci Technol 28:139-151.
58. Kalichevsky MT, Jaroskiewicz EM, Blanshard JMV. 1992. Glass transition of gluten. 1. Gluten and gluten-sugar mixtures. Int J Biol Macromol 14:257-266.
59. Kelly RJ, van Wangenberg M, Latham J, Mitchell JR. 1995. A rheological comparison between the effects of sodium caseinate on potato and maize starch. Carbohydr Polym 28:347-350.
60. Kerr RW. 1950. Occurrence and varieties of starch. In: Chemistry and Industry of Starch, 2nd ed. New York: Academic Press. p. 3-25.
61. Khwaldia K, Banon S, Perez C, Desobry S. 2004a. Properties of sodium caseinate films-forming dispersions and films. J Dairy Sci 87:2011-2016.
62. Khwaldia K, Banon S, Desobry S, Hardy J. 2004b. Mechanical and barrier properties of sodium caseinate-anhydrous milk fat edible films. Int J Food Sci Technol 39:403-411.
63. Kilburn D, Claude J, Schweizer T, Alam A, Ubbink J. 2005. Carbohydrate polymers in amorphous states: An integrated thermodynamic and nanostructural investigation. Biomacromolecules 6:864-879.
64. Kinsella JE. 1984. Milk proteins: Physicochemical and functional properties. Crit Rev Food Sci Nutr 21:197-262.
65. Kolarik J. 1982. Secondary relaxations in glassy polymers: Hydrophilic polymethacrylates and polyacrylates. Adv Polym Sci 46:119-161.
66. Konstance RP, Strange ED. 1991. Solubility and viscous properties of casein and caseinates. J Food Sci 56:556-559.
67. Kristo E, Biliaderis CG. 2006. Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: caseinate-pullulan bilayers and blends. Food Hydrocolloids 20:1057-1071.
68. Kristo E, Biliaderis CG, Zampraka A. 2007. Water vapour barrier and tensile properties of composite caseinate-pullulan films: biopolymer composition effects and impact of beeswax lamination. Food Chem 101:753-764.
69. Krochta JM, Pavlath AE, Goodman N. 1990. Edible films from casein-lipid emulsions for lightly-processed fruits and vegetables. In: Spiess WEL, Schubert H, editors. Engineering and Food. Vol. 2, Preservation Processed Fruits and Vegetables. New York: Elsevier Applied Science. p. 329-340.
70. Krochta JM, Baldwin EA, Nisperos-Carriedo MO. 1994. Edible Coatings and Films to Improve Food Quality. Lancaster, PA: Technomic.
71. Lazaridou A, Biliaderis CG. 2002. Thermophysical properties of chitosan, chitosan-starch and chitosan-pullulan films near the glass transition. Carbohydrate Polymers 48(2):170-190.
72. Lelievre J, Husbands J. 1989. Effects of sodium caseinate on the rheological properties of starch pastes. Starch/Staerke 41:236-238.
73. Le Meste M, Roudaut G, Davidou S. 1996. Thermomechanical properties of glassy cereal foods. J Thermal Anal 47:1361-1375.
74. Lim LT, Mine Y, Tung MA. 1999. Barrier and tensile properties of transglutaminase crosslinked gelatine films as affected by relative humidity, temperature and glycerol content. J Food Sci 64:616-622.
75. Liu L. 2006. Bioplastics in food packaging: Innovative technologies for biodegradable packaging. San Jose State University, February, 2006. [On line: www.iopp.org/pages/index. cfm?pageid =1160].
76. Liu M, Lee DS, Damodaran S. 1999. Emulsifying properties of acidic subunits of soy 11S globulin. J Agric Food Chem 47:4970-4975.
77. Longares A, Monahan FJ, O'Riordan ED, O'Sillivan M. 2005. Physical properties of edible films made from mixtures of sodium caseinate and WPI. Int Dairy J 15:1255-1260.
78. Lourdin D, Coignard L, Bizot H, Colonna P. 1997. Influence of equilibrium relative humidity and plasticizer concentration on the water content and glass transition of starch materials. Polymer 38(21):5401-5406.
79. Lourdin N, Della Valle G, Collona P, Poussin P. 1999. Polyméres biodégradables: mise en oeuvre et propértiés de l'amidon. Caoutchoucs et Plastiques 760:39-42.
80. Matser AM, Steeneken PAM. 1997. Rheological properties of highly cross-linked waxy maize starch in aqueous suspensions of skim milk components. Effects of the concentration of starch and skim milk components. Carbohydr Polym 32(3-4):297-305.
81. Mauer LJ, Smith DE, Labuza TP. 2000. Water vapor permeability, mechanical, and structural properties of edible beta-casein films. Int Dairy J 10:353-358.
82. McHugh TH, Krochta JM. 1994. Permeability properties of edible films. In: Krochta JM, Baldwin EA, Nisperos-Carriedo MO, editors. Edible Coatings and Films to Improve Food Quality. Lancaster, PA: Technomic.
83. Mezgheni E, D'Aprano G, Lacroix M. 1998. Formation of sterilized edible films based on caseinates:Effects of calcium and plasticisers. J Agric Food Chem 46:318-324.
84. Moates GK, Noel TR, Parker R, Ring SG. 2001. Dynamic mechanical and dielectric characterization of amylose-glycerol film. Carbohydr Polym 44:247-253.
85. Muhrbeck P, Tellier C. 1991. Determination of starch from native potato varieties by 31P NM. Starch/Staerke 43:25-27.
86. Noisuwan A, Bronlund J, Wilkinson B, Hemar Y. 2008. Effect of milk protein products on the rheological and thermal (DSC) properties of normal rice starch and waxy rice starch. Food Hydrocolloids 22:174-183.
87. Park HJ, Chiman MS, Shewfelt RL. 1994. Edible coating effects on storage life and quality of tomatoes. J Food Sci 59(3):568-570.
88. Parker R, Ring SG. 1996. Starch structure and properties. Carbohydr Eur 15:6-10.
89. Psomiadou E, Arvanitoyannis I, Yamamoto N. 1996. Edible films made from natural resources; microcrystalline cellulose (MCC), methyl cellulose (MC) and corn starch and polyols-Part 2. Carbohydr Polym 31:193-204.
90. Radley JA. 1953. Some physical properties of starch. In: Starch and Its Derivatives, 3rd ed. London: Chapman & Hall. p. 58-80.
91. Rexen F, Petersen B, Munck L. 1988. Exploitation of cellulose and starch polymers from annual crops. Trends Biotechnol 6:204-205.
92. Rhim JW, Gennadios A, Fu D,Weller CL, Hanna MA. 1999. Properties of ultraviolet irradiated protein films. Lebensm-Wiss u Technol 32:129-133.
93. Rodriguez Patino JM, Carrera C. 2004. Langmuir 20:4530.
94. Rodriguez Patino JM, Carrera Sanchez C. 2004. Shear characteristics, miscibility and topography of sodium caseinate-monoglyceride mixed films at the air-water interface. Biomacromolecules 5:2065-2072.
95. Rodriguez Patino JM, Cejudo Fernandez M, Carrera Sanchez C, Rodriguez Nino MR. 2007. Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface. J Colloid Interface Sci 313:141-151.
96. Rogers CE. 1985. Permeation of gases and vapors in polymers. In: Comyn J, editor. Polymer Permeability. New York: Elsevier Applied Science. p. 11-73.
97. Shou M, Longares A, Montesinos-Herrerro C, Monahan FJ, O'Riordan D, O'Sullivan M. 2005. Properties of edible sodium caseinate films and their application as food wrapping. Lebensm-Wiss u Technol 38:605-610.
98. Siew DCW, Heilmann C, Easteal AJ, Cooney RP. 1999. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems. J Agric Food Chem 47:3432-3440.
99. Southward CR. 1989. Uses of casein and caseinates. In: Fox PF, editor. Developments in Dairy Chemistry-4. London: Elsevier Applied Science. p. 173-244.
100. Swinkels JM. 1985. Composition and properties of commercial native starches. Starch/Staerke 37:1-15.
101. Tester RF, Sommerville MD. 2003. The effects of non-starch polysaccharides on the extent of gelatinization, swelling and R-amylase hydrolysis of maize and wheat starches. Food Hydrocolloids 17:41-54.
102. Tolstoguzow VB. 1994. Some physicochemical aspects of protein processing in foods. In:Philips GO, Williams PA, Wedlock DJ, editors. Gums and Stabilizers for the Food Industry. Vol. 7. Oxford: IRL Press. p. 115-154.
103. Tolstoguzow VB, Grinberg YV, Gurov AN. 1985. Some physico-chemical approaches to the problem of protein texturization. J Agric Food Chem 33(2):151-159.
104. Trommsdorff U, Tomka I. 1995. Structure of amorphous starc. Vol. 2. Molecular interactions with water. Macromolecules 28:6138-6150.
105. Tziboula A, Muir DD. 1993. Effect of starches on the heat stability of milk. Int J Food Sci Technol 28(1):13-24.
106. Van Den Berg C. 1985. Development of B.E.T. like models for sorption of water on foods; theory and relevance. In: Simatos D, Multon JL, editors. Properties of Water in Foods. Dordrecht: Martinus Nijhoff. p. 119-131.
107. Warburton SC, Donald AM, Smith AC. 1993. Carbohydr Polym 21:17-21.
108. Weisser H. 1985. Influence of temperature on sorption equilibria. In: Simatos D, Multon JL, editors. Properties of Water in Foods. Dordrecht: Martinus Nijhoff. p. 95-118.
109. Wong DWS, Gastineau FA, Gregorski KS, Tillin ST, Pavlath AE. 1992. Chitosan-lipid films:microstructure and surface energy. J Agric Food Chem 40:540-544.
110. Young AH. 1984. Fractionation of starch. In: Whistler RL, Bemiller IN, Paschall EF, editors. Starch: Chemistry and Technology. 2nd ed. New York: Academic Press p. 285.
111. Yu L, Petinakis S, Dean K, Bilyk A, Wu D. 2007. Green polymeric blends and composites from renewable resources. Macromol Symp 249-250:535-539.