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 |
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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)
Cite this
Mechanical Properties and Water Vapor Permeability of Edible Films from Whey Protein Isolate and N-Ethylmaleimide or Cysteine. / Fairley, Peter; Monahan, Frank J.; German, J. Bruce; Krochta, John M.
In: Journal of Agricultural and Food Chemistry, Vol. 44, No. 12, 12.1996, p. 3789-3792.Research output: Contribution to journal › Article
}
TY - JOUR
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
UR - http://www.scopus.com/inward/record.url?scp=0007779921&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0007779921&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0007779921
VL - 44
SP - 3789
EP - 3792
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 12
ER -