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Aging of whey prote...
Aging of whey protein films and the effect on mechanical and barrier properties
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Anker, M. (author)
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- Stading, Mats (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Hermansson, Ann-Marie (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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(creator_code:org_t)
- 2001-02-02
- 2001
- English.
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In: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 49:2, s. 989-995
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Abstract
Subject headings
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- This work focuses on the aging of whey protein isolate (WPI) films plasticized with glycerol (G) and sorbitol (S). The films were cast from heated aqueous solutions at pH 7 and dried at 23 °C and 50% relative humidity (RH) for 16 h. They were stored in a climate room (23 °C, 50% RH) for 120 days, and the film properties were measured at regular intervals. The moisture content (MC) of the WPI/G films decreased from 22% (2 days) to 15% (45 days) and was thereafter constant at 15% (up to 120 days). This affected the mechanical properties and caused an increased stress at break (from 2.7 to 8.3 MPa), a decreased strain at break (from 33 to 4%), and an increased glass transition temperature (T g) (from -56 to -45 °C). The barrier properties were, however, unaffected, with constant water vapor permeability and a uniform film thickness. The MC of the WPI/S films was constant at ?9%, which gave no change in film properties.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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