Journal of food science, 1997-11, Vol.62 (6), p.1189-1193
1997
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Details
- Autor(en) / Beteiligte
- Titel
- Heat curing of whey protein films
- Ist Teil von
- Journal of food science, 1997-11, Vol.62 (6), p.1189-1193
- Ort / Verlag
- Oxford, UK: Blackwell Publishing Ltd
- Erscheinungsjahr
- 1997
- Quelle
- Wiley-Blackwell Journals
- Beschreibungen/Notizen
- Heat curing of edible whey protein isolate (WPI) films was studied as a means of improving mechanical and water vapor barrier properties. Curing temperature and relative humidity (RH) effects on the rate of change of maximum tensile stress (TS), elongation at break (E), Young's Modulus (Ym), and water vapor permeability (WVP) were investigated. Cure time linearly affected TS and Ym, while influencing E and WVP exponentially. Increased cure temperature and reduced RH accelerated TS increase, E and Ym decrease, and increased improvement in WVP barrier properties. These data support the hypothesis that heat curing may elicit additional crosslinking of protein, yielding increased TS and decreased E and WVP; however, further work is required to confirm this hypothesis
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-1147eISSN: 1750-3841DOI: 10.1111/j.1365-2621.1997.tb12241.xTitel-ID: cdi_proquest_journals_194381208
- Format
- –
- Schlagworte
- Biological and medical sciences, Dairy products, EDIBLE FILM, EDIBLE FILMS, FILM COMESTIBLE, Food industries, Food preservation, Food science, Fundamental and applied biological sciences. Psychology, General aspects, Handling, storage, packaging, transport, Heat, heat curing, HEAT TREATMENT, MATERIALES DE EMPAQUE, MATERIAU DE CONDITIONNEMENT, MECHANICAL PROPERTIES, PACKAGING MATERIALS, PERMEABILIDAD, PERMEABILITE, PERMEABILITY, PROPIEDADES MECANICAS, PROPRIETE MECANIQUE, Proteins, TRAITEMENT THERMIQUE, TRATAMIENTO TERMICO, whey protein