Water Solubility Mechanical Barrier and Thermal Properties of Cross linked Whey Protein Isolate based Films

Date

2004-04-01

Author

Zeynep, Üstünol
Mert, Behiç

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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

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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.