Properties of Laminated Films from Whey Powder and Sodium Caseinate Mixtures and Zein Layers |
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| Authors: | Seung Yong ChoJang-Woo Park Chul Rhee |
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| Affiliation: | a Korea University, Institute of Life Science and Natural Resources, College of Life and Environmental Sciences, Anam-Dong, Sungbuk-Ku, Seoul, 136-701, Koreab Hankyong National University, Department of Food Technology and Science, Seokjeong-Dong, Ansung, Kyonggi-Do, 456-749, Koreac Korea University, Division of Food Science, College of Life and Environmental Sciences, Anam-Dong, Sungbuk-Ku, Seoul, 136-701, Korea |
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| Abstract: | Corn zein-stearic acid films were laminated to whey powder (WP) and sodium caseinate (SC) mixture (WSM) films. WSM films were prepared at three mass ratios of WP and SC (50:50, 60:40, and 70:30 in w/w) by casting method. WSM films with poor mechanical and barrier properties were produced as the whey powder ratio of WSM increased from 50:50 to 70:30. Corn-zein lamination improved the mechanical and water barrier properties of WSM films by increasing tensile strength (TS) from 4.7-14.5 to 14.0-26.8 MPa and by decreasing water vapor permeabilities (WVP) from 0.432-0.490 to 0.386-0.422 ng m/m2 s Pa. However, elongations of corn-zein laminated films were reduced from 64.5-128.0 to 2.6-4.5%. Mechanical and water barrier properties of corn-zein laminated WSM films were affected by the mass ratio of whey powder to sodium caseinate in WSM films. Addition of stearic acid up to 10 g/100 g of corn zein decreased TS and WVP of laminated films to approximately 12 MPa and 0.36 ng m/m2 s Pa regardless of mass ratio in WSM film. However, no significant differences in TS and WVP were found with further addition of stearic acids. |
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| Keywords: | edible film lamination whey powder corn zein stearic acid protein film |
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