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dc.contributor.authorOymacı, Pelin
dc.contributor.authorAlsoy Altınkaya, Sacide
dc.date.accessioned2017-08-15T12:03:19Z
dc.date.available2017-08-15T12:03:19Z
dc.date.issued2016-03-01
dc.identifier.citationOymacı, P., and Alsoy Altınkaya, S. (2016). Improvement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocomposite. Food Hydrocolloids, 54, 1-9. doi:10.1016/j.foodhyd.2015.08.030en_US
dc.identifier.issn0268-005X
dc.identifier.urihttp://doi.org/10.1016/j.foodhyd.2015.08.030
dc.identifier.urihttp://hdl.handle.net/11147/6118
dc.description.abstractIn this study, whey protein isolate (WPI) based bio-nanocomposite films embedded with zein nanoparticles (ZNP) were prepared by solution casting. Nanoparticles were coated with sodium caseinate to obtain a uniform distribution in the films. The mechanical, water vapor barrier, surface wetting, morphological and viscoelastic properties of the films were investigated. The addition of ZNP significantly improved the water vapor barrier and mechanical properties of the WPI without adversely affecting the elongation of the films. Dynamical mechanical analysis and contact angle measurements revealed that upon addition of the nanoparticles, the fractional free volume and hydrophilicity of the WPI films decreased. Sodium caseinate containing both hydrophilic and hydrophobic groups created an efficient interface between the hydrophobic ZNP and hydrophilic WPI matrix, allowing for a homogeneous distribution of nanoparticles even at very high loading levels as evidenced by the scanning electron microscope (SEM) and atomic force microscopy (AFM) images. The WPI/ZNP nanocomposite films can potentially become effective food packaging materials.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodhyd.2015.08.030en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFree volumeen_US
dc.subjectHydrophilicityen_US
dc.subjectMechanical propertiesen_US
dc.subjectWater vapor barrier propertiesen_US
dc.subjectWhey protein isolateen_US
dc.subjectZein nanoparticleen_US
dc.titleImprovement of barrier and mechanical properties of whey protein isolate based food packaging films by incorporation of zein nanoparticles as a novel bionanocompositeen_US
dc.typearticleen_US
dc.contributor.authorIDTR2091en_US
dc.contributor.institutionauthorOymacı, Pelin
dc.contributor.institutionauthorAlsoy Altınkaya, Sacide
dc.relation.journalFood Hydrocolloidsen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.identifier.volume54en_US
dc.identifier.startpage1en_US
dc.identifier.endpage9en_US
dc.identifier.wosWOS:000364933900001
dc.identifier.scopusSCOPUS:2-s2.0-84943519133
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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