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Aging of whey protein films and the effect on mechanical and barrier properties
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2001 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 49, no 2, 989-995 p.Article in journal (Refereed)
Abstract [en]

This work focuses on the aging of whey protein isolate (WPI) films plasticized with glycerol (G) and sorbitol (S). The films were cast from heated aqueous solutions at pH 7 and dried at 23 °C and 50% relative humidity (RH) for 16 h. They were stored in a climate room (23 °C, 50% RH) for 120 days, and the film properties were measured at regular intervals. The moisture content (MC) of the WPI/G films decreased from 22% (2 days) to 15% (45 days) and was thereafter constant at 15% (up to 120 days). This affected the mechanical properties and caused an increased stress at break (from 2.7 to 8.3 MPa), a decreased strain at break (from 33 to 4%), and an increased glass transition temperature (T g) (from -56 to -45 °C). The barrier properties were, however, unaffected, with constant water vapor permeability and a uniform film thickness. The MC of the WPI/S films was constant at ?9%, which gave no change in film properties.

Place, publisher, year, edition, pages
2001. Vol. 49, no 2, 989-995 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8788DOI: 10.1021/jf000730qPubMedID: 11262061OAI: oai:DiVA.org:ri-8788DiVA: diva2:966661
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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