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Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties
Abstract
Heat treatment, protein concentration, and pH effects on water vapor permeability (WVP) of plasticized whey protein films were examined. The best film formation conditions were neutral pH, aqueous 10% (w/w) protein solutions heated for 30 min at 90°. Isoelectric point adjustment of whey protein with calcium ascorbate buffer increased WVP with increasing buffer concentration, The importance of vacuum application to minimize film pore size was identified using scanning electron microscopy. Polyethylene glycol, glycerol and sorbitol plasticizer concentration affected film WVP. Determining the effects of relative humidity on WVP for plasticized whey protein films enabled prediction of film behavior under any water vapor partial pressure gradient.
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Cited by
Asgher, M., Qamar, S. A., Bilal, M., & Iqbal, H. M. N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109625 · Cited by 721
Mechanical, water vapor barrier and thermal properties of gelatin based edible films
Sobral, P. J. A., Menegalli, F. C., Hubinger, M. D., & Roques, M. A. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(01)00061-3 · Cited by 630
Application of bioplastics for food packaging
Peelman, N., Ragaert, P., De Meulenaer, B., Adons, D., Peeters, R., Cardon, L., Van Impe, F., & Devlieghere, F. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2013.06.003 · Cited by 615
Lin, D., & Zhao, Y. (2007) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2007.00018.x · Cited by 608
(2007) · doi:10.1007/978-3-540-37885-3 · Cited by 476
Metadata
- Authors
- McHUGH, T. H., AUJARD, J. ‐., & KROCHTA, J. M.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1994-03
- Volume
- 59
- Issue
- 2
- Pages
- 416-419
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1982277154
- Cited by
- 396
- References
- 0
- FWCI
- 7.02
- Type
- journal article
- Language
- en
- Open access
- closed
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- McHUGH, T. H., AUJARD, J. ‐., & KROCHTA, J. M. (1994). Plasticized Whey Protein Edible Films: Water Vapor Permeability Properties. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1994.tb06980.x
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