Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films
The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a r...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2010-04, Vol.58 (8), p.5100-5108 |
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| container_end_page | 5108 |
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| container_issue | 8 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 58 |
| creator | Jiang, Yanfeng Li, Yanxia Chai, Zhi Leng, Xiaojing |
| description | The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 °C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations. |
| doi_str_mv | 10.1021/jf9040904 |
| format | Article |
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Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 °C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf9040904</identifier><identifier>PMID: 20356044</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; edible films ; food analysis ; Food Chemistry/Biochemistry ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; gelatin ; Gelatin - chemistry ; gelatin composite films ; General aspects ; Handling, storage, packaging, transport ; Hydrogen Bonding ; Milk and cheese industries. Ice creams ; Milk Proteins - chemistry ; physical properties ; protein aggregates ; protein isolates ; solubility ; Spectroscopy, Fourier Transform Infrared ; whey protein ; Whey Proteins</subject><ispartof>Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.5100-5108</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a434t-bfa2edb59286490e5c11026661e75590602335a2eecfd8cc2ecc1b773cc568363</citedby><cites>FETCH-LOGICAL-a434t-bfa2edb59286490e5c11026661e75590602335a2eecfd8cc2ecc1b773cc568363</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf9040904$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf9040904$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,781,785,2766,27081,27929,27930,56743,56793</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22656081$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20356044$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jiang, Yanfeng</creatorcontrib><creatorcontrib>Li, Yanxia</creatorcontrib><creatorcontrib>Chai, Zhi</creatorcontrib><creatorcontrib>Leng, Xiaojing</creatorcontrib><title>Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 °C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.</description><subject>Biological and medical sciences</subject><subject>edible films</subject><subject>food analysis</subject><subject>Food Chemistry/Biochemistry</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatin</subject><subject>Gelatin - chemistry</subject><subject>gelatin composite films</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Hydrogen Bonding</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - chemistry</subject><subject>physical properties</subject><subject>protein aggregates</subject><subject>protein isolates</subject><subject>solubility</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>whey protein</subject><subject>Whey Proteins</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0EFPwjAUB_DGaATRg19AdzHGw_S1XbvtaIggCYkkQDwupXuTkW3Fdjvw7S0B8eKhafP660vfn5BbCs8UGH3ZFClE4NcZ6VPBIBSUJuekD_4yTISkPXLl3AYAEhHDJekx4EJCFPXJYt52-S4wRdCuMZitd67Uqgpm1mzRtiW6_dXnGnf7UotlE0ycqVSLgWryYIz-6GtDU2-NK311VFa1uyYXhaoc3hz3AVmO3hbD93D6MZ4MX6ehinjUhqtCMcxXImWJjFJAoakfR0pJMRYiBQmMc-EN6iJPtGaoNV3FMddayIRLPiCPh75ba747dG1Wl05jVakGTeey2D9PmaTcy6eD1NY4Z7HItrasld1lFLJ9htkpQ2_vjl27VY35Sf6G5sHDESjnwyqsanTp_hyT3iXUu_uDK5TJ1Jf1ZjlnQDnQJIL9cKdOSrtsYzrb-Lj--dIP1O-MVg</recordid><startdate>20100428</startdate><enddate>20100428</enddate><creator>Jiang, Yanfeng</creator><creator>Li, Yanxia</creator><creator>Chai, Zhi</creator><creator>Leng, Xiaojing</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100428</creationdate><title>Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films</title><author>Jiang, Yanfeng ; Li, Yanxia ; Chai, Zhi ; Leng, Xiaojing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a434t-bfa2edb59286490e5c11026661e75590602335a2eecfd8cc2ecc1b773cc568363</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>edible films</topic><topic>food analysis</topic><topic>Food Chemistry/Biochemistry</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatin</topic><topic>Gelatin - chemistry</topic><topic>gelatin composite films</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Hydrogen Bonding</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - chemistry</topic><topic>physical properties</topic><topic>protein aggregates</topic><topic>protein isolates</topic><topic>solubility</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>whey protein</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, Yanfeng</creatorcontrib><creatorcontrib>Li, Yanxia</creatorcontrib><creatorcontrib>Chai, Zhi</creatorcontrib><creatorcontrib>Leng, Xiaojing</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, Yanfeng</au><au>Li, Yanxia</au><au>Chai, Zhi</au><au>Leng, Xiaojing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2010-04-28</date><risdate>2010</risdate><volume>58</volume><issue>8</issue><spage>5100</spage><epage>5108</epage><pages>5100-5108</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 °C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>20356044</pmid><doi>10.1021/jf9040904</doi><tpages>9</tpages></addata></record> |
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| subjects | Biological and medical sciences edible films food analysis Food Chemistry/Biochemistry food composition Food industries Fundamental and applied biological sciences. Psychology gelatin Gelatin - chemistry gelatin composite films General aspects Handling, storage, packaging, transport Hydrogen Bonding Milk and cheese industries. Ice creams Milk Proteins - chemistry physical properties protein aggregates protein isolates solubility Spectroscopy, Fourier Transform Infrared whey protein Whey Proteins |
| title | Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films |
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