Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films

Sung Jin Kim, Z. Ustunol

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

From 5% w/v whey protein isolate (WPI), whey protein/lipid emulsion edible films were produced that were sorbitol- or glycerol-plasticized, containing butterfat (0.2% w/v) or candelilla wax (0.8% w/v). Thermal properties of the films determined by Differential Scanning Calorimetry (DSC) showed onset temperatures (To) of 126 to 127°C for sorbitol- and 108 to 122°C for glycerol-plasticized films. To values were used as the basis for heat sealing temperatures. Temperature (110, 120, 130°C), pressure (296, 445 kPa), and dwell time (1, 3 s) affected seal strength. Optimum heat sealing temperature was 130°C for sorbitol- and 110°C for glycerol-plasticized films. All films were heat sealable with an impulse heat-sealer. Electron Spectroscopy for Chemical Analysis (ESCA) of the surfaces of both sealed and unsealed films showed increase in hydrogen and covalent bonds involving C-O-H and N-C, which may be the main forces responsible for the sealed joint formation of the films.

Original languageEnglish (US)
Pages (from-to)985-990
Number of pages6
JournalJournal of Food Science
Volume66
Issue number7
StatePublished - 2001
Externally publishedYes

Fingerprint

whey protein isolate
edible films
thermal properties
Emulsions
films (materials)
seals
emulsions
Hot Temperature
Sorbitol
Lipids
heat
Glycerol
lipids
sorbitol
Temperature
glycerol
temperature
candelilla wax
Photoelectron Spectroscopy
Waxes

Keywords

  • Films
  • Heat
  • Protein
  • Sealability
  • Whey

ASJC Scopus subject areas

  • Food Science

Cite this

Thermal properties, heat sealability and seal attributes of whey protein isolate/lipid emulsion edible films. / Kim, Sung Jin; Ustunol, Z.

In: Journal of Food Science, Vol. 66, No. 7, 2001, p. 985-990.

Research output: Contribution to journalArticle

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