PROPERTIES OF EDIBLE FILMS FROM TOTAL MILK PROTEIN

被引：17

作者：

MAYNES, JR ^{[1
]}

KROCHTA, JM ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期

关键词：

MILK PROTEIN; EDIBLE FILMS; FOOD PRESERVATION; WATER VAPOR PERMEABILITY;

D O I：

10.1111/j.1365-2621.1994.tb08155.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF-TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP.

引用

页码：909 / 911

页数：3

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