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Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0003-0310-4465
2002 (Engelska)Ingår i: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, nr 1, s. 81-92Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

This study aimed to determine to what extent the water-vapor barrier of whey protein isolate (WPI) films could be improved by adding a lipid and make laminate and emulsion films. The laminate whey protein-lipid film decreased the water vapor permeability (WVP) 70 times compared with the WPI film. The WVP of the emulsion films was half the value of the WPI film and was not affected by changes in lipid concentration, whereas an increased homogenization led to a slight reduction in WVP. The mechanical properties showed that the lipid functioned as an apparent plasticizer by enhancing the fracture properties of the emulsion films. This effect increased with homogenization. The maximum strain at break was 117% compared with 50% for the less-homogenized emulsion films and 20% for the pure WPI films. Phase-separated emulsion films were produced with a concentration gradient of fat through the films, but pure bilayer films were not formed. © 2002 Elsevier Science Ltd. All rights reserved.

Ort, förlag, år, upplaga, sidor
2002. Vol. 3, nr 1, s. 81-92
Nyckelord [en]
Food Engineering
Nyckelord [sv]
Livsmedelsteknik
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-8699DOI: 10.1016/S1466-8564(01)00051-0OAI: oai:DiVA.org:ri-8699DiVA, id: diva2:966572
Tillgänglig från: 2016-09-08 Skapad: 2016-09-08 Senast uppdaterad: 2023-05-25Bibliografiskt granskad

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Förlagets fulltexthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0036239435&partnerID=40&md5=e7faaef550f1566360a3e041396a5678

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Stading, Mats

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