Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films |
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Authors: | M.B. Perez-gago J.M. Krochta |
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Affiliation: | Authors Pérez-Gago and Krochta are with the Department of Food Science and Technology, University of California-Davis, Davis, CA 95616. Author Pérez-Gago is presently affiliated with Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia, Spain. |
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Abstract: | ABSTRACT Whey protein film solubility decreased as film-forming solution heating time and temperature increased. No differences were observed in solubility between films soaked in water at 25 °C for 24 h and 100 °C for 4 min. However, the degree of swelling was significantly larger for films soaked at 100 °C. Films became stiffer, stronger and more stretchable as film-forming solution time and temperature were increased. Oxygen permeability (OP) was lower for films made from heat-denatured whey protein than for films made from native whey protein. Results suggest that an increase in covalent cross-linking, as heat denaturation of the whey protein increases, is accountable for film water insolubility, higher tensile properties and lower OP. |
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Keywords: | whey protein heat denaturation oxygen permeability film solubility tensile properties |
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