ELABORATION AND CHARACTERIZATION OF GLYCOPROTEIN FILMS OBTAINED WITH THE MAILLARD's REACTION USING ACETYLATED STARCH AND WHEY PROTEIN ISOLATED

 

P.B. Zamudio-Flores and L.A. Bello-Pérez

 

 

  • The available amino groups content decreased when acetylation and glycosilation level increased.

  • The glycoprotein films presented lower WVP than their control of protein isolate and the mixture starch-protein isolate.

  • The elongation of the glycoprotein films increased with the glycosilation level.

  • The tensile strength of the glycoprotein films made with starch of low acetylation level did not change with the glycosilation.