Water vapor permeability properties of edible whey protein-lipid emulsion films |
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| Authors: | Tara Habig McHugh John M. Krochta |
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| Affiliation: | (1) Department of Food Science and Technology, University of California, 95616 Davis, California;(2) Present address: USDA, ARS, WRRC, 94710 Albany, CA |
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| Abstract: | The water vapor permeability (WVP) of whey protein emulsion films was investigated. The exponential effect of relative humidity on the WVP of whey protein films was reduced through lipid incorporation. Film orientation had a significant effect on WVP due to emulsion separation during film formation. Heat denaturation of whey proteins lowered emulsion film WVP. Increasing fatty acid and fatty alcohol chainlengths significantly reduced WVP, as did increasing lipid concentration. The WVPs of fatty acids, fatty alcohols and beeswax were compared in whey protein-lipid emulsion films. Scanning and transmission electron microscopy revealed the crystalline microstructure of lipid particles in emulsion films. |
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| Keywords: | Edible film emulsion film water vapor permeability whey protein |
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