Tensile and barrier properties of edible films made from whey proteins

被引：174

作者：

Fang, Y

Tung, MA

Britt, IJ ^{[1
]}

Yada, S

Dalgleish, DG

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

[2] Pepsi Cola R&D, Valhalla, NY USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期

关键词：

edible films; whey protein; tensile properties; barrier properties; water vapor permeability;

D O I：

10.1111/j.1365-2621.2002.tb11381.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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-Iight 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.

引用

页码：188 / 193

页数：6

共 25 条

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