WATER-VAPOR PERMEABILITY PROPERTIES OF EDIBLE WHEY PROTEIN-LIPID EMULSION FILMS

被引：191
|
作者：
MCHUGH, TH [1 ]
KROCHTA, JM [1 ]
机构：
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1994年 / 71卷 / 03期
关键词：
EDIBLE FILM; EMULSION FILM; WATER VAPOR PERMEABILITY; WHEY PROTEIN;
D O I：
10.1007/BF02638058
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The water vapor permeability (WVP) of whey protein emulsion films was investigated. The exponential effect of relative humidity on the WVP of whey protein films was reduced through lipid incorporation. Film orientation had a significant effect on WVP due to emulsion separation during film formation. Heat denaturation of whey proteins lowered emulsion film WVP. Increasing fatty acid and fatty alcohol chainlengths significantly reduced WVP, as did increasing Lipid concentration. The WVPs of fatty acids, fatty alcohols and beeswax were compared in whey protein-lipid emulsion films. Scanning and transmission electron microscopy revealed the crystalline microstructure of lipid particles in emulsion films.
引用
收藏
页码：307 / 312
页数：6
相关论文
共 50 条
  • [1] Drying temperature effect on water vapor permeability and mechanical properties of whey protein-lipid emulsion films
    Perez-Gago, MB
    Krochta, JM
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (07) : 2687 - 2692
  • [2] PLASTICIZED WHEY-PROTEIN EDIBLE FILMS - WATER-VAPOR PERMEABILITY PROPERTIES
    MCHUGH, TH
    AUJARD, JF
    KROCHTA, JM
    [J]. JOURNAL OF FOOD SCIENCE, 1994, 59 (02) : 416 - +
  • [3] DISPERSED PHASE PARTICLE-SIZE EFFECTS ON WATER-VAPOR PERMEABILITY OF WHEY-PROTEIN BEESWAX EDIBLE EMULSION FILMS
    MCHUGH, TH
    KROCHTA, JM
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1994, 18 (03) : 173 - 188
  • [4] Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/beeswax emulsion films
    Pérez-Gago, MB
    Krochta, JM
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (02) : 996 - 1002
  • [5] WATER-VAPOR PERMEABILITY OF EDIBLE BILAYER FILMS
    KAMPER, SL
    FENNEMA, O
    [J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (06) : 1478 - &
  • [6] Water vapor permeability of whey protein emulsion films as affected by pH
    Pérez-Gago, MB
    Krochta, JM
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (04) : 695 - 698
  • [7] EFFECT OF TEMPERATURE ON WATER-VAPOR PERMEABILITY OF EDIBLE PROTEIN-BASED FILMS
    GENNADIOS, A
    BRANDENBURG, AH
    WELLER, CL
    TESTIN, RF
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1992, 204 : 216 - AGFD
  • [8] WATER-VAPOR PERMEABILITY AND DIFFUSIVITY THROUGH METHYLCELLULOSE EDIBLE FILMS
    DEBEAUFORT, F
    VOILLEY, A
    MEARES, P
    [J]. JOURNAL OF MEMBRANE SCIENCE, 1994, 91 (1-2) : 125 - 133
  • [9] Water vapour permeability of whey protein emulsion films
    Yoshida, CMP
    Antunes, ACB
    Antunes, LJ
    Antunes, AJ
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2004, 59 (1-2): : 48 - 51
  • [10] Mechanical properties and water vapor permeability of edible films from whey protein isolate and sodium dodecyl sulfate
    Fairley, P
    Monahan, FJ
    German, JB
    Krochta, JM
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (02) : 438 - 443
12345