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Preparation of Casein Films by a Modified Wet Spinning Process
Author(s) -
FRINAULT A.,
GALLANT D.J.,
BOUCHET B.,
DUMONT J.P.
Publication year - 1997
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.1365-2621.1997.tb15448.x
Subject(s) - spinning , ultimate tensile strength , scanning electron microscope , elongation , casein , materials science , solubility , composite material , chemical engineering , chemistry , organic chemistry , engineering
Casein films prepared by a modified wet‐spinning process were studied using microscopy and measurements of physico‐chemical and mechanical characteristics. The pH of the film‐forming solution was critical for film properties. The most effective films were formed with pH 9 film‐forming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10 ‐10 g.m ‐1 .s ‐1 .Pa ‐1 ) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others.