000153708 001__ 153708
000153708 005__ 20251017144655.0
000153708 0247_ $$2doi$$a10.1016/j.fufo.2025.100616
000153708 0248_ $$2sideral$$a143758
000153708 037__ $$aART-2025-143758
000153708 041__ $$aeng
000153708 100__ $$0(orcid)0000-0002-4066-7294$$aBaquero-Aznar, Víctor
000153708 245__ $$aRole of egg white protein gelling capacity on the processability and properties of compression-moulded films
000153708 260__ $$c2025
000153708 5060_ $$aAccess copy available to the general public$$fUnrestricted
000153708 5203_ $$aThis study aimed to assess the impact of the gelling capacity of powdered egg white protein (EWP) on the processability and properties of compressed-moulded films. Three commercial grades of EWP with varying gelling capacities and three protein-to-plasticiser ratios were selected for film preparation. The EWP structure was characterised by FTIR and XRD, and the relative abundance of proteins was estimated using LC-ESI-MS/MS. The rheological properties of the film-forming solutions (FFS), along with the mechanical, barrier, and optical properties of resulting films, were also evaluated. The EWP samples exhibited differences in secondary structure, soluble protein content, and protein profile, which were reflected in the viscosity, consistency, and elastic modulus of the FFS, all of which increased with gelling capacity. The processability and stability of the FFS were found to depend on the appropriate combination of gel strength and protein-to-plasticiser ratio. In addition to the protein-to-plasticiser ratio, the β-turn abundance in the secondary structure of the EWP film was the parameter most strongly correlated with Young's modulus (p < 0.01). However, the barrier properties of the films were significantly influenced solely by the protein-to-plasticiser ratio (p < 0.01), with higher plasticiser content resulting in increased oxygen and water vapour permeability.
000153708 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T07-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2019-108080RR-100$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-142850OR-I00$$9info:eu-repo/grantAgreement/ES/MICINN PRE2020-094379
000153708 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000153708 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000153708 700__ $$0(orcid)0000-0001-6013-3399$$aSalvador, María L.$$uUniversidad de Zaragoza
000153708 700__ $$0(orcid)0000-0002-0544-0182$$aFernández-Cuello, Ángel$$uUniversidad de Zaragoza
000153708 700__ $$0(orcid)0000-0003-4230-7900$$aClavería, Isabel$$uUniversidad de Zaragoza
000153708 700__ $$0(orcid)0000-0003-4147-3616$$aGonzález-Buesa, Jaime
000153708 7102_ $$15005$$2555$$aUniversidad de Zaragoza$$bDpto. Ing.Quím.Tecnol.Med.Amb.$$cÁrea Ingeniería Química
000153708 7102_ $$15004$$2545$$aUniversidad de Zaragoza$$bDpto. Ingeniería Mecánica$$cÁrea Ingeniería Mecánica
000153708 773__ $$g11 (2025), 100616 [13 pp.]$$tFuture Foods$$x2666-8335
000153708 8564_ $$s5705502$$uhttps://zaguan.unizar.es/record/153708/files/texto_completo.pdf$$yVersión publicada
000153708 8564_ $$s2617857$$uhttps://zaguan.unizar.es/record/153708/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000153708 909CO $$ooai:zaguan.unizar.es:153708$$particulos$$pdriver
000153708 951__ $$a2025-10-17-14:38:05
000153708 980__ $$aARTICLE