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Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity
Authors:Javier Osé  s,Idoya Ferná  ndez-PanMauricio Mendoza,Juan I. Maté  
Affiliation:Department of Food Technology, Public University of Navarra, Campus Arrosadía S/N, 31006 Pamplona, Spain
Abstract:
Formulations for whey protein isolate (WPI)-based films include low molecular weight plasticizers, which implies certain degree of instability of films properties due to plasticizer migration. The aim of this work was to study the effect of storage time on the mechanical properties of WPI films plasticized with two low molecular weight polyols: glycerol (Gly) and sorbitol (Sor). Films were stored inside cabins at 50% or 75% relative humidity (RH) and at room temperature. Mechanical properties and moisture content were measured at regular intervals for 30 weeks. The effect of plasticizer type and content and RH on mechanical properties right after equilibrium (1 week) was also included in this study.
Keywords:Whey protein isolate   Edible film   Mechanical properties   Storage time   Plasticizer
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