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Moisture adsorption by milk whey protein films
Author(s) -
Yoshida C. M. P.,
Antunes A. C. B.,
Antunes A. J.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00585.x
Subject(s) - whey protein , adsorption , plasticizer , distilled water , diffusion , moisture , relative humidity , chemistry , water vapor , chromatography , mass transfer , whey protein isolate , materials science , water activity , chemical engineering , glycerol , water content , analytical chemistry (journal) , thermodynamics , organic chemistry , physics , geotechnical engineering , engineering
Edible films, using whey protein as the structural matrix, were tested for water vapour diffusion properties. Whey protein films were prepared by dispersing 6.5% whey protein concentrate (WPC) in distilled water with pH kept at 7.0. Glycerol was the plasticizer agent. Film slabs (13.5 × 3.5 cm) were put in a chamber at 25 °C and 75% relative humidity, being held in vertical planes for different periods of time. The mass gain was determined throughout the experiment. We show that moisture adsorption by milk whey protein films is well described by a linear diffusion equation model. After an adsorption experiment was performed the solution of the diffusion equation was fitted to the data to determine the diffusion coefficient of the material.