Actas de congresos
Characterization Of Whey Protein Emulsion Films
Registro en:
Brazilian Journal Of Chemical Engineering. , v. 21, n. 2, p. 247 - 252, 2004.
1046632
2-s2.0-1842533229
Autor
Yoshida C.M.P.
Antunes A.J.
Institución
Resumen
Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased. 21 2 247 252 (1997) Association of Official Analytical Chemists Official Methods of Analysis. 27th Ed., p. 489. , Washington (1995) ASTM Standard of Test Method, , American Society for Testing and Materials. Philadelphia Baldwin, E.A., Nisperos, M.O., Hagenmaier, R.D., Baker, R.A., Use of Lipids in Coatings for Food Products (1997) Food Technology, 51 (6), p. 56 Banker, G.S., Film Coating Theory and Practice (1966) Journal of Pharmaceutical Science, 55 (1), p. 81 Chen, H., Functional Properties and Applications of Edible Films Made of Milk Proteins (1995) Journal of Dairy Science, 78 (11), p. 2563 Coupland, J.N., Shaw, N.B., Monahan, F.J., O'Riordan, D., O'Sullivan, M., Modeling the Effect of Glycerol on the Moisture Sorption Behavior of Whey Protein Edible Films (2000) Journal of Food Engineering, 43 (1), p. 25 Debeaufort, F., Martin-Polo, M., Voilley, A., Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films (1993) Journal of Food Science, 58 (2), p. 426 Jost, R., Baechler, R., Masson, G., Heat Gelation of Oil in Water Emulsions Stabilized by Whey Protein (1986) Journal of Food Science, 51 (2), p. 440 Kamper, S.L., Fennema, O., Water Vapor Permeability of Edible Bilayer Films (1984) Journal of Food Science, 49 (6), p. 1478 Krochta, J.M., De-Mulder-Johnston, C., Edible and Biodegradable Polymer Films: Challenges and Opportunities (1997) Food Technology, 51 (2), p. 60 McHugh, T.H., Krochta, J.M., Water Vapor Permeability Properties of Edible Whey Protein-Lipid Emulsion Films (1994) Journal of American Oil Chemistry Society, 71 (3), p. 307 Motoki, M., Nio, N., Takinami, K., Functional Properties of Food Proteins Polymerized by Transglutaminase (1984) Agricultural and Biological Chemistry, 48 (5), p. 1257 Pérez-Gago, M.B., Krochta, J.M., Water Vapor Permeability of Whey Protein Emulsion Films as Affected by pH (1999) Journal of Food Science, 64 (4), p. 695 Santosa, F.X.B., Padua, G.W., Tensile Properties and Water Absorption of Zein Sheets Plasticized with Oleic and Linoleic Acids (1999) Journal of Agriculture and Food Chemistry, 47 (5), p. 2070 Shellhammer, T.H., Krochta, J.M., Whey Protein Emulsion Film Performance as Affected by Lipid Type and Amount (1997) Journal of Food Science, 62 (2), p. 390 Shimizu, M., Saito, M., Yamauchi, K., Emulsifying and Structural Properties of B-Lactoglobulin at Different pHs (1985) Agricultural and Biological Chemistry, 49, p. 189 Yang, L., Paulson, A.T., Effects of Lipids on Mechanical and Moisture Barrier Properties of Edible Gellan Film (2000) Food Research International, 33 (7), p. 571