Water vapour permeability,thermal and wetting properties of whey protein isolate based edible films |
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| Authors: | Sabina Kokoszka Frederic Debeaufort Andrzej Lenart Andree Voilley |
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| Affiliation: | 1. Department of Food Engineering and Process Management, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland;2. IUT-Dijon, Departement Genie Biologique, 7 Boulevard Dr. Petijean, B.P. 17867, F-21078 Dijon cedex, France;3. EMMA EA581, Université de Bourgogne, 1 Esplanade Erasme, F-21000 Dijon, France;1. Department of Food Science and Technology, Faculty of Agricultural Engineering, University of Urmia, Iran;2. Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, 6, Iran;3. School of Packaging, Michigan State University, MI 48824, East Lansing, USA;4. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, 7, Iran;1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, West Azarbaijan, Iran;2. Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, West Azarbaijan, Iran |
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| Abstract: | This study deals with the effect of whey protein isolate (WPI) and glycerol (GLY) used as a plasticizer on some physical properties of cast whey protein isolate (WPI) films. Films were prepared from heated (80 °C for 30 min) aqueous solutions of WPI at 7, 8, 9 and 10% (w/w), GLY (40%, w/w, of WPI) and WPI at 8% (w/w), GLY (30, 40, and 60%, w/w, of WPI). For all types of films, water vapour permeability for four relative humidity differentials (30–100%, 30–84%, 30–75%, and 30–53%), surface and thermal properties were measured. Varying the proportion of WPI and GLY in edible films had some effect on water vapour permeability, wetting and thermal properties of WPI films. A cumulative effect of both glycerol and protein content was observed on the water vapour permeability increase. Indeed film barrier properties are much better for the lowest WPI (7%) and GLY (40%) contents. GLY increases the degradation temperature and favours film surface wettability whereas protein content did not affects thermal properties of films. |
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