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Solubility and mechanical properties of heat‐cured whey protein‐based edible films compared with that of collagen and natural casings
Author(s) -
AMIN S,
USTUNOL Z
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00305.x
Subject(s) - solubility , ultimate tensile strength , elongation , whey protein isolate , whey protein , curing (chemistry) , chemical engineering , chemistry , materials science , composite material , organic chemistry , chromatography , engineering
Water solubility, tensile strength (TS), wet strength (WS) and elongation at break (%E) of whey protein isolate (WPI) films were compared to that of collagen films and natural casings. Increase in heat‐curing temperature and time caused decreased ( P < 0.001) water solubility and increased TS and WS of the films. Heat‐cured WPI films with similar properties (solubility, TS, WS and %E) to collagen films were obtained by optimizing heat‐curing conditions. Overall, natural casings had lower solubility, TS and %E but higher WS than collagen and heat‐cured WPI films. Heat‐cured WPI films have the potential as an alternative to collagen films and casings.