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Effects of the free and pre‐encapsulated calcium ions on the physical properties of whey protein edible film
Author(s) -
Chai Zhi,
Shang Jiejing,
Jiang Yanfeng,
Ren Fazheng,
Leng Xiaojing
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02303.x
Subject(s) - calcium , whey protein , chemistry , ion , chemical engineering , whey protein isolate , chromatography , organic chemistry , engineering
Summary Effects of the free and the pre‐encapsulated calcium ions on the physical properties of the whey protein isolate film were studied for improving calcium content in the edible films. At pH 8, the film‐forming process was hindered by serious protein aggregation and gelation caused by 0.5% (w/w) free calcium ions added in an 8% whey protein isolate solution. If the calcium ions were pre‐encapsulated in the protein microparticles (contained 17% Ca 2+ ) using spray drying method, and then added in the film‐forming solution prepared using the same protein, the calcium content could be doubled (1%, w/w) without significant effects on the physical properties of the film. The calcium release ability (55% at pH 1.2, 32% at pH 7.4 and more than 75% with the enzymes) of the film was also investigated.