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 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 | |
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)