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 | 6731
Publication Type
Journal
Arabic Authors
رفائيل بورتا واخرون
English Authors
Raffaele Porta, Prospero Di Pierro, Valentina Roviello and Mohammed Sabbah
Abstract
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.
Publication Date
12/8/2017
Publisher
International Journal of Molecular Sciences
Volume No
Issue No
DOI
https://doi.org/10.3390/ijms18122658
Keywords
edible film; food coating; plasticizer; spermidine; glycerol; Vicia ervilia
رجوع