PMID- 27162410
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20160510
LR  - 20240325
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 53
IP  - 2
DP  - 2016 Feb
TI  - Modification of functional properties of pullulan-whey protein bionanocomposite 
      films with nanoclay.
PG  - 1294-302
LID - 10.1007/s13197-015-1778-3 [doi]
AB  - In this study, biodegradable nanocomposite film composed of pullulan - whey 
      protein isolate (WPI) - montmorillonite (MMT) were developed and characterized as 
      a function of incorporating various amounts of MMT nanoparticles (0, 1, 3 and 5 % 
      wt). Results showed that the water-vapor permeability, moisture content, moisture 
      absorption and water solubility decreased when the nano-MMT content was 
      increased. Tensile strength improved and elongation at break simultaneously 
      decreased with increasing MMT content. The glass transition temperature (Tg(and 
      melting-point temperature (Tm) increased with increasing nano-MMT content. 
      Scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis revealed 
      uniform distribution of MMT into the polymer matrix. Atomic force microscopy 
      (AFM) showed enhancement of films' roughness with increasing MMT content.
FAU - Hassannia-Kolaee, Mahbobeh
AU  - Hassannia-Kolaee M
AD  - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad 
      University, Varamin, Iran.
FAU - Khodaiyan, Faramarz
AU  - Khodaiyan F
AD  - Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, 
      Engineering and Technology, Faculty of Agricultural Engineering and Technology, 
      Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, 
      Karaj, 31587-77871 Iran.
FAU - Shahabi-Ghahfarrokhi, Iman
AU  - Shahabi-Ghahfarrokhi I
AD  - Department of Food Science and Technology, Faculty of Agriculture, University of 
      Zanjan, Zanjan, Iran.
LA  - eng
PT  - Journal Article
DEP - 20151106
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC4837720
OTO - NOTNLM
OT  - Film
OT  - Nano clay
OT  - Nanocomposite
OT  - Pullulan
OT  - Whey protein
EDAT- 2016/05/11 06:00
MHDA- 2016/05/11 06:01
PMCR- 2017/02/01
CRDT- 2016/05/11 06:00
PHST- 2015/02/07 00:00 [revised]
PHST- 2015/02/19 00:00 [accepted]
PHST- 2016/05/11 06:00 [entrez]
PHST- 2016/05/11 06:00 [pubmed]
PHST- 2016/05/11 06:01 [medline]
PHST- 2017/02/01 00:00 [pmc-release]
AID - 1778 [pii]
AID - 10.1007/s13197-015-1778-3 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2016 Feb;53(2):1294-302. doi: 10.1007/s13197-015-1778-3. Epub 
      2015 Nov 6.