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 |
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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
Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation. / Kim, Sung Jin; Ustunol, Z.
In: Journal of Agricultural and Food Chemistry, Vol. 49, No. 9, 2001, p. 4388-4391.Research output: Contribution to journal › Article
}
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 -