Solubility and Moisture Sorption Isotherms of Whey-Protein-Based Edible Films as Influenced by Lipid and Plasticizer Incorporation

Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20 °C, 24 h) and m...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-09, Vol.49 (9), p.4388-4391
Main Authors: Kim, S-J, Ustunol, Z
Format: Article
Language:English
Subjects:
Adsorption
Biofilms - drug effects
Biological and medical sciences
Food additives
Food industries
Food Packaging - methods
Fundamental and applied biological sciences. Psychology
General aspects
Humidity
Lipids - pharmacology
Milk Proteins
Models, Chemical
Plasticizers - pharmacology
Solubility
Thermodynamics
Water
Whey Proteins
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Summary:Plasticized whey-protein and whey-protein emulsion films were produced using sorbitol and glycerol as plasticizers and butterfat and candelilla wax as lipids. Protein, plasticizer, and lipid ratios were optimized to obtain acceptable free-standing flexible films. Water solubility (20 °C, 24 h) and moisture sorption isotherms (0.18−0.90 a w, 25 °C) of the films were determined. The experimental moisture sorption isotherm values were fitted using the Guggenheim−Anderson−DeBoer (GAB) model. Solubility and equilibrium moisture contents (EMC) of the films were influenced by plasticizer and lipid incorporation. EMCs of all films increased rapidly at a w ≥ 0.65. Incorporation of lipids reduced solubilities and EMCs of sorbitol- and glycerol-plasticized films. The effects of plasticizer and lipid type on GAB constants were also determined. Keywords: Whey protein; lipids; edible films; solubility; moisture sorption isotherm
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010122q