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Tensile and Barrier Properties of Edible Films Made from Whey Proteins
Author(s) -
Fang Y.,
Tung M.A.,
Britt I.J.,
Yada S.,
Dalgleish D.G.
Publication year - 2002
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.1365-2621.2002.tb11381.x
Subject(s) - ultimate tensile strength , whey protein isolate , plasticizer , glycerol , whey protein , elongation , emulsion , calcium , microstructure , materials science , biopolymer , chemical engineering , composite material , chemistry , chromatography , polymer , organic chemistry , metallurgy , engineering
Whey protein isolate (WPI)‐based edible biopolymer films were prepared using a film‐forming stage designed to provide heat‐induced gelation. Effects of whey‐protein ratios, calcium, glycerol (plasticizer), and emulsion droplet incorporation on film tensile and barrier properties were investigated. Protein ratios had less influence on tensile strength, elongation, and water vapor permeability than glycerol and calcium ion concentrations. Semitransparent films with reasonably high tensile and UV‐light barrier properties and moderate water vapor barrier properties were prepared from WPI:20% glycerol:10 mM calcium solutions. Microstructure analysis revealed the influence of glycerol and calcium concentrations on gel networks, which could be related to film tensile properties.