Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles

doi:10.7506/spkx1002-6300-200923019

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23): 92-95.doi: 10.7506/spkx1002-6300-200923019

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Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles

SHANG Jie-jing，REN Fa-zheng，LENG Xiao-jing*

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-01-19 Revised:2009-04-09 Online:2009-12-01 Published:2010-12-29
Contact: LENG Xiao-jing E-mail:xiaojing.leng@gmail.com

Abstract

Abstract:

Whey protein micron particles were prepared using spray drying, and 1.0%, 1.7%, 2.5% and 3.3% of the spraydried particles were added into the whey protein film-forming solution to prepare whey protein based edible film. The physical properties of the film containing micron particles were analyzed by means of texture analyzer, scanning electron microscopy (SEM) and differential scanning calorimeter (DSC). Results indicated that adding micron particles in the above range exhibited no obvious effects on the mechanical properties, water vapor permeation, transparency, light transmission, the temperature of glass transition and melting point of the films, and the performance of whey protein-based film was well kept.

Key words: whey protein film, mechanical properties, water vapor permeation(WVP), scanning electronic

CLC Number:

TS 201.21

SHANG Jie-jing，REN Fa-zheng，LENG Xiao-jing*. Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles[J]. FOOD SCIENCE, 2009, 30(23): 92-95.

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Physical Properties of Whey Protein Based Edible Film Incorporated With Whey Protein Micron Particles

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