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Water Solubility, Mechanical, Barrier, and Thermal Properties of Cross‐linked Whey Protein Isolate‐based Films
Author(s) -
USTUNOL Z.,
MERT B.
Publication year - 2004
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.1365-2621.2004.tb13365.x
Subject(s) - solubility , ultimate tensile strength , elongation , glutaraldehyde , differential scanning calorimetry , glycerol , whey protein , chemistry , oxygen permeability , whey protein isolate , materials science , chemical engineering , dissolution , nuclear chemistry , oxygen , chromatography , composite material , organic chemistry , physics , engineering , thermodynamics
Water solubility, hermal properties, tensile strength, percent elongation, oxygen permeability (OP), water‐vapor permeability (WVP) of cross‐linked glycerol plasticized whey protein isolate films were studied to determine the effect of cross‐linkers (glutaraldehyde, formaldehyde, dialdehyde starch, carbonyldiimidazole, and UV irradiation) on film properties. With the exception of UV treatment, solubility of the films decreased ( P >0.05) upon treatment of the film‐forming solutions with chemical cross‐linkers. Tensile strength increased ( P >0.05), whereas percent elongation was not affected by cross‐linking. Chemical cross‐linking increased ( P >0.05) WVP and decreased ( P >0.05) OP of the films. UV treatment had no effect on WVP and O P. With the exception of UV‐treated films, both onset temperature and degradation temperatures, as determined by differential scanning calorimetry, were increased upon cross‐linking.