Tags

Type your tag names separated by a space and hit enter

Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films.
J Food Sci. 2008 Nov; 73(9):E446-54.JF

Abstract

The formations of glycerol (Gly)-plasticized whey protein isolate (WPI)-hydroxypropylmethylcellulose (HPMC) films, blended using different combinations and at different conditions, were investigated. The resulting WPI: Gly-HPMC films were analyzed for mechanical properties, oxygen permeability (OP), and water solubility. Differences due to HPMC quantity and blend method were determined via SAS software. While WPI: Gly and HPMC films were transparent, blend films were translucent, indicating some degree of immiscibility and/or WPI-HPMC aggregated domains in the blend films. WPI: Gly-HPMC films were stronger than WPI: Gly films and more flexible and stretchable than HPMC films, with films becoming stiffer, stronger, and less stretchable as the concentration of HPMC increased. However, WPI: Gly-HPMC blended films maintained the same low OP of WPI: Gly films, significantly lower than the OP of HPMC films. Comparison of mechanical properties and OP of films made by heat-denaturing WPI before and after blending with HPMC did not indicate any difference in degree of cross-linking between the methods, while solubility data indicated otherwise. Overall, while adding HPMC to WPI: Gly films had a large effect on the flexibility, strength, stretchability, and water solubility of the film polymeric network, results indicated that HPMC had no effect on OP through the polymer network. WPI-HPMC blend films had a desirable combination of mechanical and oxygen barrier properties, reflecting the combination of hydrogen-bonding, hydrophobic interactions, and disulfide bond cross-linking in the blended polymer network.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Brindle LP
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
Krochta JM
No affiliation info available

MeSH

BiofilmsFood AdditivesFood PackagingGlycerolHydrogen BondingHypromellose DerivativesMethylcelluloseMilk ProteinsOxygenPermeabilityPlasticizersPolysaccharidesSolutionsWhey Proteins

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19021800

Citation

Brindle, L P., and J M. Krochta. "Physical Properties of Whey Protein--hydroxypropylmethylcellulose Blend Edible Films." Journal of Food Science, vol. 73, no. 9, 2008, pp. E446-54.
Brindle LP, Krochta JM. Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films. J Food Sci. 2008;73(9):E446-54.
Brindle, L. P., & Krochta, J. M. (2008). Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films. Journal of Food Science, 73(9), E446-54. https://doi.org/10.1111/j.1750-3841.2008.00941.x
Brindle LP, Krochta JM. Physical Properties of Whey Protein--hydroxypropylmethylcellulose Blend Edible Films. J Food Sci. 2008;73(9):E446-54. PubMed PMID: 19021800.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Physical properties of whey protein--hydroxypropylmethylcellulose blend edible films. AU - Brindle,L P, AU - Krochta,J M, PY - 2008/11/22/pubmed PY - 2009/2/14/medline PY - 2008/11/22/entrez SP - E446 EP - 54 JF - Journal of food science JO - J Food Sci VL - 73 IS - 9 N2 - The formations of glycerol (Gly)-plasticized whey protein isolate (WPI)-hydroxypropylmethylcellulose (HPMC) films, blended using different combinations and at different conditions, were investigated. The resulting WPI: Gly-HPMC films were analyzed for mechanical properties, oxygen permeability (OP), and water solubility. Differences due to HPMC quantity and blend method were determined via SAS software. While WPI: Gly and HPMC films were transparent, blend films were translucent, indicating some degree of immiscibility and/or WPI-HPMC aggregated domains in the blend films. WPI: Gly-HPMC films were stronger than WPI: Gly films and more flexible and stretchable than HPMC films, with films becoming stiffer, stronger, and less stretchable as the concentration of HPMC increased. However, WPI: Gly-HPMC blended films maintained the same low OP of WPI: Gly films, significantly lower than the OP of HPMC films. Comparison of mechanical properties and OP of films made by heat-denaturing WPI before and after blending with HPMC did not indicate any difference in degree of cross-linking between the methods, while solubility data indicated otherwise. Overall, while adding HPMC to WPI: Gly films had a large effect on the flexibility, strength, stretchability, and water solubility of the film polymeric network, results indicated that HPMC had no effect on OP through the polymer network. WPI-HPMC blend films had a desirable combination of mechanical and oxygen barrier properties, reflecting the combination of hydrogen-bonding, hydrophobic interactions, and disulfide bond cross-linking in the blended polymer network. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/19021800/Physical_properties_of_whey_protein__hydroxypropylmethylcellulose_blend_edible_films_ L2 - https://doi.org/10.1111/j.1750-3841.2008.00941.x DB - PRIME DP - Unbound Medicine ER -