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 journalArticle

74 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)4388-4391
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number9
DOIs
StatePublished - 2001
Externally publishedYes

Fingerprint

Plasticizers
plasticizers
edible films
sorption isotherms
whey protein
films (materials)
Solubility
Isotherms
Sorption
solubility
Moisture
Lipids
lipids
Sorbitol
Proteins
Glycerol
Electromagnetic compatibility
sorbitol
glycerol
candelilla wax

Keywords

  • Edible films
  • Lipids
  • Moisture sorption isotherm
  • Solubility
  • Whey protein

ASJC Scopus subject areas

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

Cite this

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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",
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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

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