MECHANICAL-PROPERTIES OF AND WATER-VAPOR TRANSFERABILITY THROUGH WHEY-PROTEIN FILMS

被引：91

作者：

MAHMOUD, R

SAVELLO, PA

机构：

[1] Department of Nutrition and Food Sciences, Utah State University, Logan

来源：

JOURNAL OF DAIRY SCIENCE | 1992年 / 75卷 / 04期

关键词：

EDIBLE FILM; WHEY PROTEIN; TRANSGLUTAMINASE; PERMEABILITY;

D O I：

10.3168/jds.S0022-0302(92)77834-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Transglutaminase was used to produce films by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of Ca2+ ions and glycerol. The water vapor transferability and the percentage of moisture of films were not significantly influenced by the whey protein fraction. Water vapor transferability was inversely related to film thickness. Glycerol concentration of films directly affected film resistance to breakage, moisture content, and resistance to water vapor transferability.

引用

页码：942 / 946

页数：5

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