Tensile and Barrier Properties of Edible Films Made from Whey Proteins |
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| Authors: | Y Fang MA Tung IJ Britt S Yada DG Dalgleish |
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| Affiliation: | Author Fang is with Pepsi-Cola R&D, Valhalla, N.Y. Authors Britt, Yada, and Dalgleish are with the Dept. of Food Science, Univ. of Guelph, Guelph, Ontario N1G 2W1, Canada. Author Tung, now deceased, was also with the Dept. of Food Science at the Univ. or Guelph. Direct inquiries to author Britt (E-mail: ). |
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| Abstract: | ABSTRACT: Whey protein isolate (WPI)-based edible biopolymer films were prepared using a film-forming stage designed to provide heat-induced gelation. Effects of whey-protein ratios, calcium, glycerol (plasticizer), and emulsion droplet incorporation on film tensile and barrier properties were investigated. Protein ratios had less influence on tensile strength, elongation, and water vapor permeability than glycerol and calcium ion concentrations. Semitransparent films with reasonably high tensile and UV-light barrier properties and moderate water vapor barrier properties were prepared from WPI:20% glycerol:10 mM calcium solutions. Microstructure analysis revealed the influence of glycerol and calcium concentrations on gel networks, which could be related to film tensile properties. |
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| Keywords: | edible films whey protein tensile properties barrier properties water vapor permeability |
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