Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation

Sung Jin Kim; Z. Ustunol

doi:10.1021/jf010122q

Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation

Sung Jin Kim, Z. Ustunol

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

96 Scopus citations

Abstract

Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20°C, 24 h) and moisture sorption isotherms (0.18-0.90 a_w, 25°C) of the films were determined. The experimental moisture sorption isotherm values were fitted using the Guggenheim-Anderson-DeBoer (GAB) model. Solubility and equilibrium moisture contents (EMC) of the films were influenced by plasticizer and lipid incorporation. EMCs of all films increased rapidly at a_w ≥ 0.65. Incorporation of lipids reduced solubilities and EMCs of sorbitol- and glycerol-plasticized films. The effects of plasticizer and lipid type on GAB constants were also determined.

Original language	English (US)
Pages (from-to)	4388-4391
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	49
Issue number	9
DOIs	https://doi.org/10.1021/jf010122q
State	Published - 2001
Externally published	Yes

Keywords

Edible films
Lipids
Moisture sorption isotherm
Solubility
Whey protein

ASJC Scopus subject areas

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

Access to Document

10.1021/jf010122q

Cite this

@article{a1c6f338364e4460af2acb436c838eaa,

title = "Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation",

abstract = "Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20°C, 24 h) and moisture sorption isotherms (0.18-0.90 aw, 25°C) of the films were determined. The experimental moisture sorption isotherm values were fitted using the Guggenheim-Anderson-DeBoer (GAB) model. Solubility and equilibrium moisture contents (EMC) of the films were influenced by plasticizer and lipid incorporation. EMCs of all films increased rapidly at aw ≥ 0.65. Incorporation of lipids reduced solubilities and EMCs of sorbitol- and glycerol-plasticized films. The effects of plasticizer and lipid type on GAB constants were also determined.",

keywords = "Edible films, Lipids, Moisture sorption isotherm, Solubility, Whey protein",

author = "Kim, {Sung Jin} and Z. Ustunol",

year = "2001",

doi = "10.1021/jf010122q",

language = "English (US)",

volume = "49",

pages = "4388--4391",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "9",

}

TY - JOUR

T1 - Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation

AU - Kim, Sung Jin

AU - Ustunol, Z.

PY - 2001

Y1 - 2001

N2 - Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20°C, 24 h) and moisture sorption isotherms (0.18-0.90 aw, 25°C) of the films were determined. The experimental moisture sorption isotherm values were fitted using the Guggenheim-Anderson-DeBoer (GAB) model. Solubility and equilibrium moisture contents (EMC) of the films were influenced by plasticizer and lipid incorporation. EMCs of all films increased rapidly at aw ≥ 0.65. Incorporation of lipids reduced solubilities and EMCs of sorbitol- and glycerol-plasticized films. The effects of plasticizer and lipid type on GAB constants were also determined.

AB - Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20°C, 24 h) and moisture sorption isotherms (0.18-0.90 aw, 25°C) of the films were determined. The experimental moisture sorption isotherm values were fitted using the Guggenheim-Anderson-DeBoer (GAB) model. Solubility and equilibrium moisture contents (EMC) of the films were influenced by plasticizer and lipid incorporation. EMCs of all films increased rapidly at aw ≥ 0.65. Incorporation of lipids reduced solubilities and EMCs of sorbitol- and glycerol-plasticized films. The effects of plasticizer and lipid type on GAB constants were also determined.

KW - Edible films

KW - Lipids

KW - Moisture sorption isotherm

KW - Solubility

KW - Whey protein

UR - http://www.scopus.com/inward/record.url?scp=0034835681&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0034835681&partnerID=8YFLogxK

U2 - 10.1021/jf010122q

DO - 10.1021/jf010122q

M3 - Article

C2 - 11559143

AN - SCOPUS:0034835681

VL - 49

SP - 4388

EP - 4391

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 9

ER -

Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this