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Properties of Edible Films from Total Milk Protein
Author(s) -
MAYNES JONATHAN R.,
KROCHTA JOHN M.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08155.x
Subject(s) - lactose , ultrafiltration (renal) , ultimate tensile strength , chemistry , filtration (mathematics) , chromatography , ethanol , permeability (electromagnetism) , materials science , food science , chemical engineering , membrane , composite material , organic chemistry , mathematics , statistics , biochemistry , engineering
The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF‐TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF‐TMP films without increasing the WVP.