Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase

Summary The main objectives of this research were to develop whey protein or casein films incorporating zein hydrolysate and also cross‐linked by transglutaminase as to well as characterize the physical and mechanical properties of the film. Zein hydrolysate decreased the solubility of the whey prot...

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Bibliographic Details
Published in:International journal of food science & technology 2004-03, Vol.39 (3), p.287-294
Main Authors: Oh, Jun-Hyun, Wang, Baowu, Field, Perris D., Aglan, Heshmat A.
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Casein
cross-linking
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
plasticizer
whey protein
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Summary:Summary The main objectives of this research were to develop whey protein or casein films incorporating zein hydrolysate and also cross‐linked by transglutaminase as to well as characterize the physical and mechanical properties of the film. Zein hydrolysate decreased the solubility of the whey protein film (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2004.00783.x