Mechanical properties of and water vapor transferability through whey protein films

Transglutaminase was used to produce films by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of Ca2+ ions and glycerol. The water vapor transferability and the percentage of moisture of films we...

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Veröffentlicht in:	Journal of dairy science 1992-04, Vol.75 (4), p.942-946
Hauptverfasser:	Mahmoud, R. (Utah State University, Logan), Savello, P.A
Format:	Artikel
Sprache:	eng
Schlagworte:	BETA LACTOGLOBULINA BETA LACTOGLOBULINE Biological and medical sciences CONTENIDO DE HUMEDAD EPAISSEUR ESPESOR Food industries Fundamental and applied biological sciences. Psychology GLICEROL GLYCEROL HIDROLASAS HYDROLASE LACTOSERUM PERMEABILIDAD PERMEABILITE POLIMERIZACION POLYMERISATION PROTEINAS DE LA LECHE PROTEINE DU LAIT Research and development. New food products, dietetic foods and beverages RESISTANCE MECANIQUE RESISTENCIA MECANICA SUERO DE LA LECHE TENEUR EN EAU VAPEUR D'EAU VAPOR DE AGUA
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Zusammenfassung:	Transglutaminase was used to produce films by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of Ca2+ ions and glycerol. The water vapor transferability and the percentage of moisture of films were not significantly influenced by the whey protein fraction. Water vapor transferability was inversely related to film thickness. Glycerol concentration of films directly affected film resistance to breakage, moisture content, and resistance to water vapor transferability
ISSN:	0022-0302 1525-3198
DOI:	10.3168/jds.s0022-0302(92)77834-5