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Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, no 1, 81-92 p.Article in journal (Refereed)
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.

Place, publisher, year, edition, pages
2002. Vol. 3, no 1, 81-92 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8699DOI: 10.1016/S1466-8564(01)00051-0OAI: oai:DiVA.org:ri-8699DiVA: diva2:966572
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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