Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films

被引：57

作者：

Basiak, Ewelina ^{[1
,2
]}

Lenart, Andrzej ^{[2
]}

Debeaufort, Frederic ^{[1
]}

机构：

[1] Univ Bourgogne Franche Comte, PAM PAPC Lab, UMR A02 102, Agrosup Dijon, 1 Esplanade Erasme, F-21000 Dijon, France

[2] Warsaw Univ Life Sci SGGW WULS SGGW, Dept Food Engn & Proc Management, Fac Food Sci, 159C Nowoursynowska St, PL-02776 Warsaw, Poland

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2017年 / 97卷 / 03期

关键词：

edible films; wheat starch; whey protein; interfacial transfers; permeability; aroma and water sorption; WATER-VAPOR PERMEABILITY; SURFACE FREE-ENERGY; AROMA COMPOUNDS; CORN STARCH; CONTACT-ANGLE; MECHANICAL-PROPERTIES; HIGH-PRESSURE; TEMPERATURE; SOLUBILITY; GLYCEROL;

D O I：

10.1002/jsfa.7807

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated. RESULTS: With increasing protein content, the microstructure changes became more homogeneous. The water vapour permeability increases with both the humidity gradient and the starch content. For all films, the hygroscopicity increases with starch content. Surface properties change according to the starch/whey protein ratio and are mainly related to the polar component of the surface tension. Films composed of 80% starch and 20% whey proteins have more hydrophobic surfaces than the other films due to specific interactions. CONCLUSIONS: The effect of carbohydrate/protein ratio significantly influences the microstructure, the surface wettability and the barrier properties of wheat starch-whey protein blend films. (C) 2016 Society of Chemical Industry

引用

页码：858 / 867

页数：10

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