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Plasticizer Effect on Grease Barrier and Color Properties of Whey‐protein Coatings on Paperboard
Author(s) -
Lin S.Y.,
Krochta J.M.
Publication year - 2003
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.1365-2621.2003.tb14144.x
Subject(s) - plasticizer , grease , paperboard , lactose , sorbitol , glycerol , hydrolysis , whey protein , chemistry , polyethylene glycol , materials science , sucrose , food packaging , chemical engineering , food science , composite material , organic chemistry , engineering
Whey protein concentrates with ˜80% protein (WPC‐80) plasticized with 0.64 M glycerol or sucrose, or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC‐80 with hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC‐80 films formed as coatings on paperboard gave a grease barrier comparable to WPI film‐coatings. Long‐term ambient storage of WPC‐80 coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized plasticizer migration.