Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine

Peter Fairley; Frank J. Monahan; J. Bruce German; John M. Krochta

Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine

Peter Fairley, Frank J. Monahan, J. Bruce German, John M. Krochta

Food Science & Technology

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

Abstract

The role of sulfhydryl/disulfide interchange in determining the water vapor permeability (WVP) and mechanical properties of edible films from whey protein isolate (WPI) was investigated. Nearly total inhibition of sulfhydryl/disulfide interchange by the sulfhydryl blocking agent N-ethylmaleimide (NEM) reduced protein solubility by 50%, but had no effect on WVP, Young's modulus, yield stress, or breaking stress. Breaking strain was reduced significantly at high levels of added NEM. Reduction of disulfide bonds with cysteine had no effect on WVP. The effects of hydrogen bonding far outweigh those of disulfide bonding in WPI films.

Original language	English (US)
Pages (from-to)	3789-3792
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	44
Issue number	12
State	Published - Dec 1996

Keywords

Biodegradable films
Edible films
Elastic modulus
Sulfhydryl / disulfide interchanpge
Tensile stress
Thiol / disulfide interchange

ASJC Scopus subject areas

Agricultural and Biological Sciences (miscellaneous)
Food Science
Chemistry (miscellaneous)

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title = "Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine",

abstract = "The role of sulfhydryl/disulfide interchange in determining the water vapor permeability (WVP) and mechanical properties of edible films from whey protein isolate (WPI) was investigated. Nearly total inhibition of sulfhydryl/disulfide interchange by the sulfhydryl blocking agent N-ethylmaleimide (NEM) reduced protein solubility by 50%, but had no effect on WVP, Young's modulus, yield stress, or breaking stress. Breaking strain was reduced significantly at high levels of added NEM. Reduction of disulfide bonds with cysteine had no effect on WVP. The effects of hydrogen bonding far outweigh those of disulfide bonding in WPI films.",

keywords = "Biodegradable films, Edible films, Elastic modulus, Sulfhydryl / disulfide interchanpge, Tensile stress, Thiol / disulfide interchange",

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language = "English (US)",

volume = "44",

pages = "3789--3792",

journal = "Journal of Agricultural and Food Chemistry",

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publisher = "American Chemical Society",

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T1 - Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine

AU - Fairley, Peter

AU - Monahan, Frank J.

AU - German, J. Bruce

AU - Krochta, John M.

PY - 1996/12

Y1 - 1996/12

N2 - The role of sulfhydryl/disulfide interchange in determining the water vapor permeability (WVP) and mechanical properties of edible films from whey protein isolate (WPI) was investigated. Nearly total inhibition of sulfhydryl/disulfide interchange by the sulfhydryl blocking agent N-ethylmaleimide (NEM) reduced protein solubility by 50%, but had no effect on WVP, Young's modulus, yield stress, or breaking stress. Breaking strain was reduced significantly at high levels of added NEM. Reduction of disulfide bonds with cysteine had no effect on WVP. The effects of hydrogen bonding far outweigh those of disulfide bonding in WPI films.

AB - The role of sulfhydryl/disulfide interchange in determining the water vapor permeability (WVP) and mechanical properties of edible films from whey protein isolate (WPI) was investigated. Nearly total inhibition of sulfhydryl/disulfide interchange by the sulfhydryl blocking agent N-ethylmaleimide (NEM) reduced protein solubility by 50%, but had no effect on WVP, Young's modulus, yield stress, or breaking stress. Breaking strain was reduced significantly at high levels of added NEM. Reduction of disulfide bonds with cysteine had no effect on WVP. The effects of hydrogen bonding far outweigh those of disulfide bonding in WPI films.

KW - Biodegradable films

KW - Edible films

KW - Elastic modulus

KW - Sulfhydryl / disulfide interchanpge

KW - Tensile stress

KW - Thiol / disulfide interchange

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AN - SCOPUS:0007779921

VL - 44

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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ER -

Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine

Abstract

Keywords

ASJC Scopus subject areas

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