The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Characterization of quinoa protein–chitosan blend edible films
Open accessAbstract
Quinoa protein/chitosan films were obtained by solution casting of blends of quinoa protein extract (PE) and chitosan (CH). Films from a PE/CH blend were characterized by FTIR, X-ray diffraction, thermal analysis, and SEM. The tensile mechanical, barrier, and sorption properties of the films were also evaluated. The blend of PE with CH yielded mechanically resistant films without the use of a plasticizer. The film had large elongation at break, and its water barrier properties showed that they were more hydrophilic than CH film. The thickness and water-vapor permeability of PE/CH (v/v) 1/1 blend film increased significantly compared to pure CH films. CH films are translucent in appearance and yellowish in blend with PE. By blending anionic PE with cationic CH an interaction between biopolymers was established with different physicochemical properties from those of pure CH. Drying and sorption properties show significant differences between PE/CH blend film and CH film. The structural properties determined by XRD, FTIR and TGA showed a clear interaction between quinoa proteins and CH, forming a new material with enhanced mechanical properties.
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Cites
High-Cysteine 2S Seed Storage Proteins from Quinoa (Chenopodium quinoa)
Brinegar, C., Sine, B., & Nwokocha, L. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950830+ · Cited by 91
Cited by
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Martins, J. T., Cerqueira, M. A., Bourbon, A. I., Pinheiro, A. C., Souza, B. W. S., & Vicente, A. A. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2012.03.004 · Cited by 349
Grande-Tovar, C. D., Chaves-Lopez, C., Serio, A., Rossi, C., & Paparella, A. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.05.019 · Cited by 242
Chaudhary, N., Walia, S., & Kumar, R. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105192 · Cited by 89
López, D. N., Galante, M., Raimundo, G., Spelzini, D., & Boeris, V. (2019) · Food Research International · doi:10.1016/j.foodres.2018.08.056 · Cited by 77
Metadata
- Authors
- Abugoch, L. E., Tapia, C., Villamán, M. C., Yazdani-Pedram, M., & Díaz-Dosque, M.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2011-07
- Volume
- 25
- Issue
- 5
- Pages
- 879-886
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2043976052
- Cited by
- 346
- References
- 1
- FWCI
- 4.52
- Type
- journal article
- Language
- en
- Open access
- green
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- Abugoch, L. E., Tapia, C., Villamán, M. C., Yazdani-Pedram, M., & Díaz-Dosque, M. (2011). Characterization of quinoa protein–chitosan blend edible films. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2010.08.008
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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