Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey Protein |
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Authors: | R Sothornvit JM Krochta |
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Affiliation: | Author Sothornvit is with the Department of Biological and Agricultural Engineering, University of California-Davis, Davis, CA 95616.;Author Krochta is with the Department of Food Science and Technology, University of California-Davis, Davis, CA 95616. |
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Abstract: | ABSTRACT: The effects of whey protein hydrolysis on film water vapor permeability (WVP) and solubility at 3 plasticizer levels were studied. Little or no significant difference (p > 0.05) appeared for film WVP between unhydrolyzed whey protein isolate (WPI), 5.5% degree of hydrolysis (DH) WPI and 10% DH WPI films at comparable plasticizer contents. However, increase in glycerol (gly) content significantly increased film WVP. Thus, reduction in WPI molecular weight (MW) through hydrolysis may be a better approach to improving film flexibility than addition of plasticizer. Both 5.5% and 10% DH WPI had significantly different (p ≤ 0.05) film solubility compared to unhydrolyzed WPI. Soluble Protein (SP) and total soluble matter (TSM) of hydrolyzed WPI films were much higher than for unhydrolyzed WPI films. |
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Keywords: | hydrolyzed whey protein permeability solubility |
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