عنوان المقالة:ضبط الخصائص الوظيفية للأغلفة البروتينية المصنعة من الكِرسَنّة (Vicia ervilia) والمطعمة بالأسبرميدين Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine
دكتور. محمد صباح | Dr. Mohammed Sabbah | 5448
نوع النشر
مجلة علمية
المؤلفون بالعربي
رفائيل بورتا واخرون
المؤلفون بالإنجليزي
Raffaele Porta, Prospero Di Pierro, Valentina Roviello and Mohammed Sabbah
الملخص العربي
Bitter vetch protein films containing positively charged spermidine, alone or with lowamounts of glycerol, showed high tensile strength that progressively decreased by increasing theplasticizer concentration. Accordingly, lower film elongation at break and higher Young’s modulevalues were detected in the presence of the polyamine without or with small amounts of glycerol.These data suggest that spermidine not only acts as a plasticizer itself by ionically interacting withproteins, but that it also facilitates glycerol-dependent reduction of the intermolecular forces alongthe protein chains, consequently improving the film flexibility and extensibility. Thus, spermidinemay be considered not only as a primary, but also as a secondary plasticizer because of its ability toenhance glycerol plasticizing performance. Such double behavior of the polyamine was confirmedby the film permeability tests, since spermidine increased the barrier properties to gases and watervapor, while glycerol emphasized this effect at low concentrations but led to its marked reversalat high concentrations. Film microscopic images also substantiated these findings, showing morecompact, cohesive, and homogeneous matrices in all spermidine-containing films.
تاريخ النشر
08/12/2017
الناشر
International Journal of Molecular Sciences
رقم المجلد
رقم العدد
رابط DOI
https://doi.org/10.3390/ijms18122658
الكلمات المفتاحية
edible film; food coating; plasticizer; spermidine; glycerol; Vicia ervilia
رجوع