Details

Autor(en) / Beteiligte

• Fang, Y.
• Tung, M.A.
• Britt, I.J.
• Yada, S.
• Dalgleish, D.G.

Titel

Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Ist Teil von

• Journal of food science, 2002-01, Vol.67 (1), p.188-193

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

2002

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Whey protein isolate (WPI)‐based edible biopolymer films were prepared using a film‐forming stage designed to provide heat‐induced gelation. Effects of whey‐protein ratios, calcium, glycerol (plasticizer), and emulsion droplet incorporation on film tensile and barrier properties were investigated. Protein ratios had less influence on tensile strength, elongation, and water vapor permeability than glycerol and calcium ion concentrations. Semitransparent films with reasonably high tensile and UV‐light barrier properties and moderate water vapor barrier properties were prepared from WPI:20% glycerol:10 mM calcium solutions. Microstructure analysis revealed the influence of glycerol and calcium concentrations on gel networks, which could be related to film tensile properties.