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

87 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)

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10.1021/jf010122q

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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",

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",

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

Abstract

Keywords

ASJC Scopus subject areas

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