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dc.contributor.author
Condes, María Cecilia
dc.contributor.author
Añon, Maria Cristina
dc.contributor.author
Mauri, Adriana Noemi
dc.contributor.author
Dufresne, Alain
dc.date.available
2016-12-26T20:35:13Z
dc.date.issued
2015-05
dc.identifier.citation
Condes, María Cecilia; Añon, Maria Cristina; Mauri, Adriana Noemi; Dufresne, Alain; Amaranth protein films reinforced with maize starch nanocrystals; Elsevier; Food Hydrocolloids; 47; 5-2015; 146-157
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/10232
dc.description.abstract
The effect of the addition of starch nanocrystals e prepared from waxy and normal maize starch granules e to amaranth protein formulations on the physicochemical and structural properties of the resulting nanocomposite films was studied. All nanocomposites films were homogeneous, translucent and had similar thickness and optical properties than the neat protein film due to the good dispersion of the nanoreinforcements in the protein matrix and the good chemical affinity between both components. Nevertheless, the presence of nanocrystals affected differently the way in which protein matrix stabilized, according to the origin of the reinforcement: mainly by disulfide bonds for waxy maize nanocrystals and by hydrogen bonds for normal maize nanocrystals. This induced a different reinforcing effect for amaranth protein films, being more significant for normal maize nanocrystals that however presented a lower crystallinity. Moreover, nanocomposite films presented improved water vapor permeability (WVP), water uptake (WU), surface hydrophobicity and mechanical behavior than proteins films and also a delay in their weight loss in soil.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bionanocomposites
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Biodegradable Films
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Starch Nanocrystals
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Botanical Origen
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Amaranth Proteins
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Nano-materiales
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Nanotecnología
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Amaranth protein films reinforced with maize starch nanocrystals
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:12:21Z
dc.journal.volume
47
dc.journal.pagination
146-157
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Condes, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Añon, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
dc.description.fil
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
dc.description.fil
Fil: Dufresne, Alain. Université Grenoble Alpes; Francia. Centre National de la Recherche Scientifique; Francia
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2015.01.026
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0268005X15000429
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