+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Functional properties of edible films using whey protein concentrate



Functional properties of edible films using whey protein concentrate



Journal of dairy science 78(8): 1673-1683



Methodologies were developed to form edible films of simple proteins or protein-lipid composites using whey protein concentrate. The functional properties of whey protein concentrate films were compared with those of the films derived from sodium caseinate, potassium caseinate, calcium caseinate, and whey protein isolate. Water vapor permeability of simple whey protein concentrate film was lower than that for films of sodium caseinate, potassium caseinate, and whey protein isolate. Composite whey protein concentrate film had the lowest water vapor permeability of all the milk protein films. The ultimate tensile strengths of simple whey protein concentrate films were similar to those of caseinate films. Whey protein concentrate films exhibited lower puncture strengths than did films from other milk proteins except simple film from sodium caseinate. Whey protein concentrate and isolate films had higher elongation values than did simple calcium caseinate films. Transmission electron microscopy revealed the presence of residual milk fat embedded in the protein matrix in whey protein concentrate films. Whey protein concentrate films had good water vapor barrier and mechanical properties that were comparable with those of films from other commercial milk proteins.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 002624167

Download citation: RISBibTeXText

DOI: 10.3168/jds.s0022-0302(95)76792-3


Related references

Functional properties of edible films from whey protein concentrate. Journal of Dairy Science 77(SUPPL 1): 7, 1994

Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films. Journal of Food Science 69(6): E271-E275, 2004

Effects of heating temperature, time, and solution pH on physical properties of edible films based on whey protein concentrate. Journal of Dairy Science 78(SUPPL 1): 125, 1995

Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke. Lwt - Food Science and Technology, 2016

Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum. Food Science and Technology International 23(4): 371-381, 2018

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids 70: 345-355, 2017

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. Journal of Dairy Science 95(6): 2848-2862, 2012

Ultrafiltration of cheese whey and some functional properties of the resulting whey protein concentrate. Netherlands Milk and Dairy Journal 29(2/3): 198-211, 1975

Effect of whey pretreatment on composition and functional properties of whey protein concentrate. Journal of Food Science 54(1): 25-29, 1989

Functional properties of whey protein hydrolysates from milk whey proteins concentrate. Ciencia e Tecnologia de Alimentos 25(2): 333-338, 2005

Effect of meat process conditions on mechanical properties of heat cured whey protein-based edible films A comparison to commercial collagen films. Journal of Dairy Science 85(Supplement 1): 61, 2002

Effect of trypsin hydrolysis on some functional properties of whey protein concentrate prepared from mixed milk cheddar cheese whey. Indian Journal of Dairy Science 53(4): 248-254, 2000

Effect of drying rate on functional properties of edible films based on whey proteins. Journal of Dairy Science 79(SUPPL 1): 115, 1996

Effects of mono- or di-saccharide on functional and optical properties of edible films-based on whey proteins. Journal of Dairy Science 79(SUPPL 1): 115, 1996

Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films. Journal of Food Science 73(9): E446-E454, 2008