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Mechanical Properties, Water Vapor Permeability, and Moisture Contents of ?-Lactoglobulin and Whey Protein Films Using Multivariate Analysis
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0003-0310-4465
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
1998 (Engelska)Ingår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 46, nr 5, s. 1820-1829Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Mechanical and barrier properties of ?-lactoglobulin (?-Lg) and whey protein isolate (WPI) films were studied using sorbitol (S) as a plasticizer. The films were cast from heated aqueous solutions and dried in a climate chamber at 23 °C and 50% relative humidity for 16 h. The multivariate analysis used has proved to be a valuable tool for evaluating and quantifying the influences of the variables in the specified experimental domain. Two identical factorial designs were applied to evaluate the influence of the concentration of ?-Lg and WPI, the concentration of S, and the pH. The two materials, ?-Lg and WPI, show similar results, which can be attributed to the dominating protein ?-lactoglobulin. At pH 9, Young's modulus and stress at break are not affected when the concentration of ?-Lg, WPI, or S varies. At pH 7 and 8, Young's modulus and stress at break increase when the concentration of ?-Lg and WPI increases, and they decrease when the concentration of S increases. Strain at break increases when pH increases from 7 to 9, a more pronounced effect being observed for the WPI films. Water vapor permeability (WVP) decreases and increases for pH 7 and 9, respectively, as the concentration of ?-Lg and WPI increases. This contrast in behavior at different pH values is probably due to a structural difference that occurs above pH 8. Moisture content and WVP increase when S increases. Here a clear distinction can be observed between the two film materials: the ?-Lg films show higher values for both moisture content and WVP measurements.

Ort, förlag, år, upplaga, sidor
1998. Vol. 46, nr 5, s. 1820-1829
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-8803OAI: oai:DiVA.org:ri-8803DiVA, id: diva2:966676
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2023-05-25Bibliografiskt granskad

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Stading, Mats

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