Role of covalent and noncovalent interactions in the formation of films from unheated whey protein solutions following pH adjustment

被引：22

作者：

Quinn, G ^{[1
]}

Monahan, FJ ^{[1
]}

O'Riordan, ED ^{[1
]}

O'Sullivan, M ^{[1
]}

Longares, A ^{[1
]}

机构：

[1] Natl Univ Ireland Univ Coll Dublin, Dept Food Sci, Dublin 4, Ireland

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 07期

关键词：

edible films; whey protein isolate; pH; disulphide bonding; water vapor permeability; mechanical properties;

D O I：

10.1111/j.1365-2621.2003.tb05760.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Films were formed from heated whey protein isolate (WPI) solutions (heated [H] films) and from unheated WPI solutions following adjustment to pH 11, with subsequent readjustment to pH 7 (unheated, readjusted [UR] films) or without readjustment to pH 7 (unheated, unadjusted films [UU] films). UU and UR films had significandy lower % elongation, tensile strength, and Young's modulus than H films. Film solubility and dispersion in water were in the order: H films < UU films < UR films. Free sulphydryl groups were lower and disulphide-mediated polymerization was higher in heated than in unheated WPI solutions whereas solubility of H films increased in the presence of dithiothreitol.

引用

页码：2284 / 2288

页数：5

共 25 条

[1] Effects of pH and the gel state on the mechanical properties, moisture contents, and glass transition temperatures of whey protein films [J].

Anker, M ;

Stading, M ;

Hermansson, AM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (05) :1878-1886

[2]

[Anonymous], 1995, ANN BOOK ASTM STAND, P182

[3] FUNCTIONAL-PROPERTIES OF EDIBLE FILMS USING WHEY-PROTEIN CONCENTRATE [J].

BANERJEE, R ;

CHEN, H .

JOURNAL OF DAIRY SCIENCE, 1995, 78 (08) :1673-1683

[4] Mechanical properties and water vapor permeability of edible films from whey protein isolate and N-ethylmaleimide or cysteine [J].

Fairley, P ;

Monahan, FJ ;

German, JB ;

Krochta, JM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (12) :3789-3792

[5]

GONTARD N, 1994, INT J FOOD SCI TECH, V29, P39

[6]

HAMBLING SG, 1992, ADV DAIRY CHEM PROTE, P191

[7] Tensile, solubility, and electrophoretic properties of egg white films as affected by surface sulfhydryl groups [J].

Handa, A ;

Gennadios, A ;

Froning, GW ;

Kuroda, N ;

Hanna, MA .

JOURNAL OF FOOD SCIENCE, 1999, 64 (01) :82-85

[8] DETERMINATION OF PROTEIN - MODIFICATION OF LOWRY METHOD THAT GIVES A LINEAR PHOTOMETRIC RESPONSE [J].

HARTREE, EF .

ANALYTICAL BIOCHEMISTRY, 1972, 48 (02) :422-&

[9] CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4 [J].

LAEMMLI, UK .

NATURE, 1970, 227 (5259) :680-+

[10] WATER-VAPOR PERMEABILITY PROPERTIES OF EDIBLE WHEY PROTEIN-LIPID EMULSION FILMS [J].

MCHUGH, TH ;

KROCHTA, JM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1994, 71 (03) :307-312

← 1 2 3 →