scholarly journals .ALPHA.s1-Casein film prepared using transglutaminase.

1987 ◽  
Vol 51 (4) ◽  
pp. 993-996 ◽  
Author(s):  
Masao MOTOKI ◽  
Hiroshi Aso ◽  
Katsuya SEGURO ◽  
Noriki NIO
Keyword(s):  
Casein Film

αs1-Casein Film Prepared Using Transglutaminase

1987 ◽  
Vol 51 (4) ◽  
pp. 993-996 ◽  
Author(s):  
Masao Motoki ◽  
Hiroshi Aso ◽  
Katsuya Seguro ◽  
Noriki Nio
Keyword(s):  
Casein Film

scholarly journals Mechanical, Chemical and Microstructure Properties of Composite Edible Film Added with Modified Casein

2020 ◽  
Vol 15 (3) ◽  
pp. 162-171
Author(s):  
Mulia W. Apriliyani ◽  
Ria Dewi Andriani ◽  
Premy Puspitawati Rahayu ◽  
Purwadi Purwadi ◽  
Abdul Manab
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Moisture Content ◽  
Film Thickness ◽  
Water Activity ◽  
Casein Hydrolysate ◽  
Water Vapor Permeability ◽  
Edible Film ◽  
Vapor Permeability ◽  
Casein Film

Edible film is potentially applied to replace non-biodegradable packaging for animal products, e.g. meat and meat products. The overall objective of this study was to observe the effect of different addition levels of modified casein hydrolysate (casein-catechin complexes) on mechanical (film thickness, water vapor permeability, tensile strength, elasticity), chemical (moisture content, water activity, and solubility) and microstructure properties of composite edible casein film. The edible films were formulated according to different combinations of modified casein hydrolysate and casein film solution (0.50:0.25, 0.50:0.50, 0.75:0.25, and 0.75:0.50) and compared with control (without addition of modified casein). No significant effects of the treatment were found on film thickness, water vapor permeability, tensile strength, elasticity, moisture content, water activity, and solubility of the composite edible film. However, the micrographs show that the amount of polymer was higher as the proportion of catechin was increased. In conclusion, the addition of catechin-added casein (modified casein) to casein edible film solution at up to 0.5% did not alter the mechanical properties, moisture content, water activity and solubility of the composite edible film.

Effect of extension rate on the stress–strain characteristics of grafted casein film

1989 ◽  
Vol 37 (5) ◽  
pp. 1311-1317 ◽  
Author(s):  
N. Somanathan ◽  
V. Arumugam ◽  
M. D. Naresh ◽  
R. Sanjeevi
Keyword(s):  
Extension Rate ◽  
Stress Strain ◽  
Casein Film

Water ingress into a casein film quantified using time-resolved neutron imaging

2016 ◽  
Vol 18 (9) ◽  
pp. 6458-6464 ◽  
Author(s):  
E. Metwalli ◽  
H. E. Hermes ◽  
E. Calzada ◽  
U. Kulozik ◽  
S. U. Egelhaaf ◽  
...  
Keyword(s):  
Water Saturation ◽  
Neutron Radiography ◽  
Neutron Imaging ◽  
Time Resolved ◽  
Water Ingress ◽  
Casein Film

Migration of water into a casein film was probed with neutron radiography and the water saturation quantitatively analyzed.

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