Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide

doi:10.7506/spkx1002-6630-201103001

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (3 ): 1-5.doi: 10.7506/spkx1002-6630-201103001

• Basic Research • Next Articles

Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide

LI Bin，LIU Fei，LI Sheng-le，LI Ying-jie，LENG Xiao-jing*

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

Received:2010-04-19 Revised:2010-12-30 Online:2011-02-15 Published:2011-01-13
Contact: LENG Xiao-jing E-mail:xiaojing.leng@gmail.com

Abstract

Abstract: The preparation and characterization of the single- and double-layer edible packaging films using the casein phosphopeptide (CPPs) and whey protein isolate (WPI) were performed in this study. The CPPs content could reach 8% (Ca/WPI) in the single-layer composite film and the calcium contained could attain 0.59% (Ca/WPI). Addition of CPPs had no significant effects on the physical properties (moisture content, water vapour permeability, tensile properties etc.) of the singlelayer films (P ＞0.05). The double-layer film was designed to increase the calcium content, and the maximum content of calcium could be above 28% (Ca/WPI); however, its tensile strength and moisture content were reduced compared with the single-layer one (P ＜0.05).

Key words: casein phosphopeptide, whey protein isolate, single-layer composite films, double-layer composite films

CLC Number:

TS201.21

LI Bin，LIU Fei，LI Sheng-le，LI Ying-jie，LENG Xiao-jing*. Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide[J]. FOOD SCIENCE, 2011, 32(3 ): 1-5.

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Physical Properties of Blended Film with Whey Protein Isolate and Casein Phosphopeptide

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