Characterization and film-forming mechanism of egg white/pullulan blend film

•The excellent mechanical properties occurred at the optimal proportion, Pu: EW = 1:1.•The blend films with more EW showed a lower speed of thermal degradation.•Formation of hydrogen bonds and Maillard reaction occurred in film-forming process. Edible films based on pullulan (Pu) and egg white (EW)...

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Veröffentlicht in:	Food chemistry 2020-06, Vol.315, p.126201-126201, Article 126201
Hauptverfasser:	Han, Ke, Liu, Yaofa, Liu, Yuanyuan, Huang, Xi, Sheng, Long
Format:	Artikel
Sprache:	eng
Schlagworte:	Circular Dichroism Color Edible film Egg Proteins - chemistry Egg white Egg White - chemistry Food Packaging Glucans - chemistry Glycosylation Hydrogen bonds Maillard Reaction Microscopy, Electron, Scanning Pullulan Spectroscopy, Fourier Transform Infrared X-Ray Diffraction
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