摘要 : Hydrophobic sodium caseinate based edible films were prepared by incorporating stearic and oleic acids. Films were produced with a protein/lipid ratio of 1.05. Antimicrobial films were produced based on the hydrophobic films by ad... 展开 Hydrophobic sodium caseinate based edible films were prepared by incorporating stearic and oleic acids. Films were produced with a protein/lipid ratio of 1.05. Antimicrobial films were produced based on the hydrophobic films by adding the essential oil of <i>Zataraia multiflora</i> Boiss. Water vapour permeability, microstructure, antimicrobial, mechanical and thermal properties of these films were studied. Water vapour permeability decreased from 2.18 x 10^--9 to 7.81 x 10^--11 gPa^--1s^--1 m^--1 on the addition of lipid compounds to film. Scanning electron microscopy showed a partial phase separation of lipid compounds and protein. This fact was confirmed by obtaining two endothermic peaks for lipid containing films during Differential scanning calorimeter. The incorporation of fatty acids into the film structure increased the total specific thermal capacity. The presence of lipids and essential oil decreased tensile strength but increased the elongation at break. Films containing essential oil exhibited a large inhibitory effect on <i>Staphylococcus aureus</i>, as compared to <i>Salmonella typhimurium</i> and <i>Escherichia coli</i> O157:H7. All rights reserved, Elsevier. 收起