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

2004-04-01
Zeynep, Üstünol
Mert, Behiç
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.

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, vol. 69, pp. 129–133, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46183.