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Characterisation of composite edible films based on wheat starch and whey‐protein isolate
Author(s) -
Basiak Ewelina,
Galus Sabina,
Lenart Andrzej
Publication year - 2015
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 - 10.1111/ijfs.12628
Subject(s) - starch , whey protein isolate , elongation , ultimate tensile strength , swelling , whey protein , materials science , homogeneous , composite number , adsorption , gluten , chemistry , water content , food science , chemical engineering , composite material , organic chemistry , mathematics , geotechnical engineering , combinatorics , engineering
Summary Composite films prepared by casting wheat starch and whey‐protein isolate at proportions of 100–0%, 75–25%, 50–50%, 25–75% and 0–100% were characterised. Combination of both substances gave continuous and homogeneous films. The more the starch is in a film, the more dull is the appearance. The highest water adsorption was observed for pure whey‐protein films and the lowest for pure wheat starch films with the final water content of 0.264 and 0.324 g water g d.m. −1 , respectively. An exponential equation well fitted the experimental data of water vapour kinetics ( R 2 ≥ 0.99). The highest values of thickness and elongation at break were observed for films obtained by blending of wheat starch and whey protein. With the increasing content of whey‐protein isolate, the values of the swelling index and tensile strength increased from 34.31% to 71.01% and from 2.29 to 8.90 MPa, respectively. The values of water vapour permeability depended on humidity conditions and decreased slightly with the increasing content of whey‐protein isolate.