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Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom

2013Journal article Restricted access
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dc.contributor.authorRamos, Óscar L.
dc.contributor.authorReinas, Isabel
dc.contributor.authorSilva, Sara I.
dc.contributor.authorFernandes, João C.
dc.contributor.authorCerqueira, Miguel A.
dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorVicente, António A.
dc.contributor.authorPoças, M. Fátima
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2013-01-28T14:47:49Z
dc.date.available2013-01-28T14:47:49Z
dc.date.issued2013
dc.description.abstractThis 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationRAMOS, 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. 110-122por
dc.identifier.doi10.1016/j.foodhyd.2012.05.001
dc.identifier.eissn1873-7137
dc.identifier.issn0268-005X
dc.identifier.urihttp://hdl.handle.net/10400.14/10005
dc.identifier.wosWOS:000309554100013
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
dc.subjectWhey protein isolatepor
dc.subjectWhey protein concentratepor
dc.subjectGlycerolpor
dc.subjectEdible filmspor
dc.subjectMolecular behaviorpor
dc.subjectPhysical propertiespor
dc.titleEffect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrompor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleINNOVATIVE FOOD-GRADE NANOSYSTEMS FOR THERAPEUTICAL FOOD PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F80766%2F2011/PT
oaire.citation.endPage122
oaire.citation.startPage110
oaire.citation.titleFood Hydrocolloids
oaire.citation.volume30
person.familyNameRamos
person.familyNameBaptista da Silva
person.familyNameFernandes
person.familyNameCerqueira
person.familyNamePereira
person.familyNameVicente
person.familyNamePoças
person.familyNamePintado
person.familyNameMalcata
person.givenNameOscar
person.givenNameSara
person.givenNameJoão
person.givenNameMiguel
person.givenNameRicardo Nuno
person.givenNameAntónio
person.givenNameMaria de Fátima
person.givenNameMaria Manuela
person.givenNameFrancisco
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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