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Water Solubility Mechanical Barrier and Thermal Properties of Cross linked Whey Protein Isolate based Films
Date
2004-04-01
Author
Zeynep, Üstünol
Mert, Behiç
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
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Water solubility, thermal properties, tensile strength, percent elongation, oxygen permeability (OP), and water-vapor permeability (WVP) of cross-linked glycerol plasticized whey protein isolate films were studied to determine the effect of cross-linkers (glutaraldehyde, formaldehyde, dialdehyde starch, carbonyldiimidazole, and UV irradiation) on film properties. With the exception of UV treatment, solubility of the films decreased (P < 0.05) upon treatment of the film-forming solutions with chemical cross-linkers. Tensile strength increased (P < 0.05), whereas percent elongation was not affected by cross-linking. Chemical cross-linking increased (P < 0.05) WVP and decreased (P < 0.05) OP of the films. UV treatment had no effect on WVP and OP. With the exception of UV-treated films, both onset temperature and degradation temperatures, as determined by differential scanning calorimetry, were increased upon cross-linking.
Subject Keywords
Whey protein
,
Films
,
Cross-linkers
URI
https://hdl.handle.net/11511/46183
Journal
Journal Of Food Science
DOI
https://doi.org/10.1111/j.1365-2621.2004.tb13365.x
Collections
Department of Food Engineering, Article