Effect of soya oil and glycerol on physical properties of composite WPI films

被引：58
|
作者：
Shaw, NB [1 ]
Monahan, FJ [1 ]
O'Riordan, ED [1 ]
O'Sullivan, M [1 ]
机构：
[1] Univ Coll Dublin, Dept Food Sci, Dublin 4, Ireland
来源：
JOURNAL OF FOOD ENGINEERING | 2002年 / 51卷 / 04期
关键词：
composite WPI film; soya oil; water vapour permeability; mechanical properties; glass transition temperature;
D O I：
10.1016/S0260-8774(01)00071-1
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The water vapour permeability (WVP), mechanical strength, equilibrium moisture content (MC), glass transition temperature and opacity of whey protein isolate films plasticised with different levels of glycerol (Gly) (glycerol:protein (Gly:Pr) = 0.5, 0.6 and 0.7) and containing different levels of added soya oil (oil:protein (Oil:Pr) ratio=0.0, 0.2, 0.3 and 0.4) were measured. Increasing oil concentration led to increases in percent elongation (EL), glass transition (T-g) temperature, and decreases in MC, tensile strength (TS), and elastic modulus (EM), but did not affect the WVP of films. Increasing levels of Gly led to increases in percent EL, MC and decreases in TS, EM, T-g and film opacity. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：299 / 304
页数：6
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