Role of egg white protein gelling capacity on the processability and properties of compression-moulded films

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dc.bibliographicCitation.titleFuture foodsen
dc.contributor.authorBaquero Aznar, Víctor es_ES
dc.contributor.authorSalvador, María Luisaes_ES
dc.contributor.authorFernández Cuello, Ángeles_ES
dc.contributor.authorClavería, Isabeles_ES
dc.contributor.authorGonzález Buesa, Jaimees_ES
dc.coverage.spatialCiencia vegetales_ES
dc.date.accessioned2025-04-04T07:58:14Z
dc.date.available2025-04-04T07:58:14Z
dc.date.issued2025es_ES
dc.date.updated2025-03-27T11:09:14Z
dc.description.abstractThis 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 ?-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.en
dc.description.otherEdible filmen
dc.description.othermolecular structureen
dc.description.otherfood packagingen
dc.description.otheregg white proteinen
dc.description.otherglycerolen
dc.description.othercompression mouldingen
dc.description.otherbarrier propertiesen
dc.description.statusPublishedes_ES
dc.identifier.citationBaquero-Aznaz, V.; Salvador, M.; Fernández-Cuello, A.; Clavería, I.; González-Buesa, J. Role of egg white protein gelling capacity on ´the processability and properties of compression-moulded films, Future Foods 11 (2025), 100616, doi: https://doi.org/10.1016/j.fufo.2025.100616
dc.identifier.issn26668335
dc.identifier.urihttp://hdl.handle.net/10532/7576
dc.language.isoenes_ES
dc.relation.datahttps://pdf.sciencedirectassets.com/777840/AIP/1-s2.0-S2666833525000796/main.pdf?X-Amz-Security-Token=IQoJb3JpZ2luX2VjEJj%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLWVhc3QtMSJHMEUCIDBgZ%2F5%2Fl6eSGdBRf4%2B8G%2FYoNtPeaNFeJJ14ZV828TuBAiEAow0M%2BFKrT%2F8rV0%2FYYgw3QSwb8Ymmr1RTpBrI1NvKvSMqswUIERAFGgwwNTkwMDM1NDY4NjUiDDgbdm2y2ODmm5Z%2BrCqQBXqxVuT%2BL34NHhZEGUz%2BnO9oodNVrrLk8LpfAAdNZ6GDexVkPD4fcTXY%2Ftoa8FRiva5pBkWvkd11Y6zsj3BMcPckgqRen%2FXznPRHtf9PEtJ9ndEl1T1Mll6YPApQvIzlhxA4F%2FuKYHJ6g1DfLZ3P1Hx4KWoHyjmTiT%2F6EytJbDdohRiKLMvut8V7r%2BBtRNtDODwgnWF2ne0zmXCMdfrsidjty59AFFd3k0H0qbRn9onxKTWJPHTU66Uan%2BxDgcRK5LDnGIx6bgotV6dINyjjj%2BJJmpEosEnq%2B8oyENyFEduESeXo35jAj00xfBalyWJ3BTUOfEhIKmFKwKsjk8zxnJ8hh4wrGH6aYSnrj6gFyV9UuPo5NnKIw4yzdX2lzYFPsyliEr5Wm3VFC7ezqfN%2FNsO520VilOOAgr09ePtEaGftix14%2BedNcD%2FUw6Tew8LAk4%2BURo47e%2BONqM1L9xi%2FBfp4iqulSkHqfqh2qQfVrx48o6D9fAQFJXegoq40G8vdds68hAn41ILKwEew%2FUIWrjpSm8gRUXYWyTt4kcqP6%2BMOewU4PRVtTbH%2F%2BJet06DQ8A6yGZ3o5Xa1R5lqQ4ZpM%2Fl9QR6A%2F%2B8%2FX6zQNkGgdpCJOiDar2KZuxx6Ot5%2ByI5xZY38333sMk4VhhlV%2By3qsMCV8%2Fs%2FS7aEtYg2pd9DrXQyYUjMvJFJpS%2BZZ%2FFBNeGIFVzFRsmFxWVIPN0WcFFTJ%2B8rJl1uRB1GxBPQNnRq3pZS3un%2FlwMxjE2vyngqgm6jNhBTmyW88zuJ9EdTSxIGiA66GKYhkPpp1wAcMenfJf%2FDTUh2fPjgbrnhp7kWR4UMntn9Vij5lxellLyUfll9MdM1sEmH5NW1TSqKD3ZBaNFjMLuXvr8GOrEBKL08Zz1nUBoOFYGEoNkPwW8tCQF27Pk7TtWmx18aSaqZn91F6ft6l9bFrrFRNrsRM%2FcO%2B1EDQbOcWaN6CGoMNEY4n1SbWtpmKK1HaMbUlzlsR8j2LXjM%2Ff9RobNxEinKh4lpE4eCoVfcNxt6pn6lWnsTljBYzHyYOGJ0GvnsYEtF6d1O9OBor4kF%2BQma8ZODEIirS8vxjy6mOKrhgFeOfv%2B6sz%2F1bl%2B5xmot9f6asYNx&X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Date=20250404T075054Z&X-Amz-SignedHeaders=host&X-Amz-Expires=299&X-Amz-Credential=ASIAQ3PHCVTY7OH5YNXF%2F20250404%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Signature=f5e08d6ae8e1590f9c44b33dbc6b6c169be06ac3e0fde4bbafe54e7f01babd2d&hash=e5af8716ca6e84220fe8c91dcad02c38ee445031b63846b92cf79f04a6b9ecc8&host=68042c943591013ac2b2430a89b270f6af2c76d8dfd086a07176afe7c76c2c61&pii=S2666833525000796&tid=spdf-143f1090-5885-4f48-848f-a841d49fc3dd&sid=9158a3f78268474bff4ab3136fafcf23374egxrqb&type=client&tsoh=d3d3LnNjaWVuY2VkaXJlY3QuY29t&rh=d3d3LnNjaWVuY2VkaXJlY3QuY29t&ua=01105f560306565701&rr=92af37aeefa3e060&cc=eses_ES
dc.relation.doihttps://doi.org/10.1016/j.fufo.2025.100616es_ES
dc.relation.urihttps://doi.org/10.1016/j.fufo.2025.100616es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocFilm comestiblees
dc.subject.agrovocEnvasado de alimentoses
dc.subject.agrovocClara de huevouk
dc.subject.agrovocGlicerinaes
dc.subject.agrovocProteínases
dc.subject.agrovocMoldeo por inyecciónes
dc.subject.agrovocPropiedades antimicrobianases
dc.subject.otherClara De Huevo
dc.subject.otherEnvasado de alimentos
dc.subject.otherFilm Comestible
dc.subject.otherGlicerol
dc.subject.otherMoldeo Por Inyección
dc.subject.otherPropiedades Antimicrobianas
dc.subject.otherProteínas
dc.titleRole of egg white protein gelling capacity on the processability and properties of compression-moulded filmsen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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