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

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

162
views

0
downloads

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

Suggestions

OpenMETU
Core

Thermal contact conductance of nominaly flat surfaces Yüncü, Hafit (2006-11-01) The variation of thermal conductance of contact has been investigated as a function of apparent contact pressure experimentally. Experimental data has been obtained for steel, brass, copper and aluminum test pieces having different surface roughness over a wide range of contact pressures. Experimental results are compared with the theoretical predictions of an existing theory. Comparison revealed good agreement of trend with the experimental data, however, numerical values vary widely. Theory can predict th...
Cleaning rate in the uniform cleaning stage for whey protein gel deposits XİN, H; Chen, XD; Özkan, Necati (2002-12-01) The removal of a thermally induced whey protein concentrate (WPC) gel layer from the inner surface of a stainless steel tube was determined continuously and non-invasively by a rapid UV spectrophotometric method. Based on mass transfer theory and polymer dissolution concepts, the constant cleaning rates in the uniform stage were predicted. The viscosity and solubility of WPC gels at different temperatures were measured and used in the modelling prediction. The deviation of the prediction from the experiment...
Critical behaviour of the thermodynamic quantities close to phase transitions in molecular crystals using raman data Özdemir, Hilal; Yurtseven, Hasan Hamit; Department of Physics (2017) In this thesis we investigate the pressure and temperature dependence of the Raman frequencies for diffirent modes of benzene at ambient conditions (P=0 GPa and T=300 K). By using the experimental data we calculated the volume and frequency as a function of pressure at constant temperature and as a function of temperature at constant pressure, thus isothermal and isobaric mode Grüneisen parameter has been inferred in the diffrent modes. Our calculations show that calculated Raman frequencies agree well with...
Removal of a model protein foulant from metal surfaces Xin, H; CHEN, XİAO DONG; Özkan, Necati (2004-08-01) Using precoated whey protein concentrate gel films as a model milk protein fouling material, the removal kinetics from the inner surface of a stainless steel tube were determined continuously and noninvasively by a rapid UV spectrophotometric method. The influences of temperature, flow velocity, and the amount of fouling on the cleaning behavior were evaluated. For the first time, a cleaning model combining polymer dissolution and boundary layer mass transfer has been used to describe the cleaning process. ...
Modelling of asymmetric membrane formation Mchugh, A.j.; Yılmaz, Levent (American Chemical Society; 1986-09-01) Asymmetric membranes are generally prepared by the phase inversion techniques, the principal steps of which involve casting a thin film of a homogeneous polymer solution onto a suitable substrate, followed by quenching in a nonsolvent bath to precipitate the membrane film. Since most studies of the process has been concerned with the development of specific preparation recipies, explanations of structure formation have generally been ad-hoc and qualitative. This paper presents the results of recent modellin...

Citation Formats

Ü. Zeynep and B. Mert, “Water Solubility Mechanical Barrier and Thermal Properties of Cross linked Whey Protein Isolate based Films,” Journal Of Food Science, pp. 129–133, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46183.