Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

被引：138

作者：

Coupland, JN ^{[1
]}

Shaw, NB ^{[1
]}

Monahan, FJ ^{[1
]}

O'Riordan, ED ^{[1
]}

O'Sullivan, M ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 43卷 / 01期

关键词：

moisture sorption; edible films; whey protein; plasticizer;

D O I：

10.1016/S0260-8774(99)00129-6

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Moisture sorption isotherms (a(w) = 0.115-0.94) were measured for a series of whey protein isolate (WPI) edible films prepared with different amounts of glycerol as a plasticizer (glycerol:total non-volatile material G = 0-0.5) and for native WPI. The moisture sorption characteristics of the native protein were similar to those of the G = 0 films and the equilibrium moisture content of the films increased linearly with G at all humidities. The Guggenheim-Anderson-de Beer was superior to either the Peleg or BET model as a model for the measured isotherms. The equilibrium moisture content of the films, M, was modeled using a four-parameter empirical model, M = k(1) exp(k(2)a(w)) + k(3) exp(k(4)a(w))G, where k(1-4) are 0.0016, 2.72, 0.0046, and 6.24, respectively (r = 0.98). (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：25 / 30

页数：6

共 22 条

[1]

[Anonymous], EDIBLE COATINGS FILM

[2] OPTIMIZATION OF EDIBLE COATING FORMULATIONS ON ZUCCHINI TO REDUCE WATER-LOSS [J].