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

53 Scopus citations

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

Keywords

  • Films
  • Heat
  • Protein
  • Sealability
  • Whey

ASJC Scopus subject areas

  • Food Science

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