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2010, br. 41, str. 57-67
Uticaj sadržaja glicerola i pH vrednosti rastvora za pripremanje jestivih proteinskih filmova na njihove funkcionalne karakteristike
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresanevenan@uns.ac.rs, vladislavasoso@gmail.com, vlazic@tf.uns.ac.rs
Sažetak
U radu je ispitan uticaj sadržaja glicerola i pH vrednosti rastvora za pripremanje proteinskih filmova na njihove funkcionalne karakteristike. Filmovi su proizvedeni od proteina pilećeg belog mesa, u kiseloj (pH 3), odnosno baznoj (pH 11) sredini, uz različit sadržaj glicerola (35%, 50% i 65% m/m na sadržaj proteina). Sadržaj glicerola je značajno uticao na mehaničke osobine, propustljivost vodene pare, boju pri pH 3 i rastvorljivost filmova (p<0.05). Nivo pH je imao značajan uticaj na propustljivost svetlosti, boju, transparenciju i rastvorljivost filmova (p<0.05). Uzimajući u obzir rezultate mehaničkih osobina i rastvorljivosti filmova, zaključuje se da dobijeni filmovi imaju prihvatljive osobine za primenu u svojstvu ambalažnog materijala, ali propustljivost vodene pare, boja, propustljivost svetlosti i transparencija moraju biti poboljšane da bi se mogli uspešno primeniti.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/APT1041057N
objavljen u SCIndeksu: 07.12.2010.