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Advisor(s)
Abstract(s)
This manuscript describes the detailed characterization of edible films made from two different protein
products e whey protein isolate (WPI) and whey protein concentrate (WPC), added with three levels of
glycerol (Gly) e i.e. 40, 50 and 60%(w/w). The molecular structure, as well as barrier, tensile, thermal,
surface and optical properties of said films were determined, in attempts to provide a better understanding
of the effects of proteinaceous purity and Gly content of the feedstock. WPI films exhibited
statistically lower (p < 0.05) moisture content (MC), film solubility (S), water activity, water vapor
permeability (WVP), oxygen and carbon dioxide permeabilities (O2P and CO2P, respectively) and color
change values, as well as statistically higher (p < 0.05) density, surface hydrophobicity, mechanical
resistance, elasticity, extensibility and transparency values than their WPC counterparts, for the same
content of Gly. These results are consistent with data from thermal and FTIR analyses. Furthermore,
a significant increase (p < 0.05) was observed in MC, S, WVP, O2P, CO2P, weight loss and extensibility of
both protein films when the Gly content increased; whereas a significant decrease (p < 0.05) was
observed in thermal features, as well as in mechanical resistance and elasticity e thus leading to weaker
films. Therefore, fundamental elucidation was provided on the features of WPI and WPC germane to food
packaging e along with suggestions to improve the most critical ones, i.e. extensibility and WVP.
Description
Keywords
Whey protein isolate Whey protein concentrate Glycerol Edible films Molecular behavior Physical properties
Citation
RAMOS, Óscar L. ...[et al.] - Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocolloids. ISSN 0268-005X. Vol. 30, n.º 1 (2013), p. 110-122
Publisher
Elsevier