Starch Nanocomposite Films: Migration Studies of Nanoparticles to Food Simulants and Bio-Disintegration in Soil.

In this work, films containing AgNPs were obtained by different green synthesis techniques (AgNP in situ and AgNP L). The inclusion of nanoparticles in the starch matrix improved both mechanical and barrier properties. The migration of AgNPs from the nanocomposite material to three food simulants (water, 3% / acetic acid and 15% / ethanol) was studied.

Effect of water content on thermal behavior of freeze-dried soy whey and their isolated proteins.

Thermal behavior of lyophilized soy whey (LSW) and whey soy proteins (WSP) at different water contents (WC) was studied by DSC. In anhydrous condition, Kunitz trypsin inhibitor (KTI) and lectin (L) were more heat stable for WSP with respect to LSW sample. The increase of WC destabilized both proteins but differently depending on the sample analyzed.

Thermal behavior of soy protein fractions depending on their preparation methods, individual interactions, and storage conditions.

Different soy protein isolates (SPI) and whey soy protein (WSP) samples were obtained from fresh and stored soybean flour. Some samples were subjected to a long, cold storage. DSC thermograms of SPI showed the two characteristic endotherms, corresponding to denaturation of β-conglycinin and glycinin.