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Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum

Crislene Barbosa de Almeida ; Department of Food Engineering and Technology, UNESP, São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, Brazil
Kelly Tafari Catelam ; Physics Department, UNESP, São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, Brazil
Marinônio Lopes Cornélio ; Physics Department, UNESP, São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, Brazil
José Francisco Lopes Filho ; Department of Food Engineering and Technology, UNESP, São Paulo State University, R. Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, Brazil

Puni tekst: engleski, pdf (557 KB) str. 19-27 preuzimanja: 729* citiraj
APA 6th Edition
Barbosa de Almeida, C., Tafari Catelam, K., Lopes Cornélio, M. i Lopes Filho, J.F. (2010). Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum. Food Technology and Biotechnology, 48 (1), 19-27. Preuzeto s https://hrcak.srce.hr/48431
MLA 8th Edition
Barbosa de Almeida, Crislene, et al. "Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum." Food Technology and Biotechnology, vol. 48, br. 1, 2010, str. 19-27. https://hrcak.srce.hr/48431. Citirano 06.06.2020.
Chicago 17th Edition
Barbosa de Almeida, Crislene, Kelly Tafari Catelam, Marinônio Lopes Cornélio i José Francisco Lopes Filho. "Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum." Food Technology and Biotechnology 48, br. 1 (2010): 19-27. https://hrcak.srce.hr/48431
Harvard
Barbosa de Almeida, C., et al. (2010). 'Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum', Food Technology and Biotechnology, 48(1), str. 19-27. Preuzeto s: https://hrcak.srce.hr/48431 (Datum pristupa: 06.06.2020.)
Vancouver
Barbosa de Almeida C, Tafari Catelam K, Lopes Cornélio M, Lopes Filho JF. Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum. Food Technology and Biotechnology [Internet]. 2010 [pristupljeno 06.06.2020.];48(1):19-27. Dostupno na: https://hrcak.srce.hr/48431
IEEE
C. Barbosa de Almeida, K. Tafari Catelam, M. Lopes Cornélio i J.F. Lopes Filho, "Morphological and Structural Characteristics of Zein Biofilms with Added Xanthan Gum", Food Technology and Biotechnology, vol.48, br. 1, str. 19-27, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/48431. [Citirano: 06.06.2020.]

Sažetak
Morphological and structural characteristics of zein-based biofilms have been studied in this work. The sorbitan component in the control formulation of the film was substituted with xanthan gum at concentrations between 0.01 and 0.04 % to analyze its effect on lipid dispersion. Scanning electron microscopy (SEM) showed a surface for the control (0 % xanthan) with good lipid distribution. However, when the samples were investigated by optical microscopy (OM), lipid globules in the control biofilm appeared larger and more dispersed in the matrix than in the other samples. Fourier transform infrared (FTIR) spectroscopy indicated that xanthan concentrations deeply affected C=O linkages from amide I group, as well as the functional N-H group of amide II of the zein structure. Other weak interactions of amide I and II with carboxylic acids and aliphatic compounds were also observed. UV/VIS analysis as well as transparency measurements indicated that the addition of xanthan to the film matrix lowered significantly its transparency properties. Overall, the addition of xanthan gum favoured lipid dispersion in the matrix, making biofilms more homogeneous, although less transparent.

Ključne riječi
zein biofilms; xanthan gum; morphological properties; structural properties

Hrčak ID: 48431

URI
https://hrcak.srce.hr/48431

[hrvatski]

Posjeta: 1.051 *