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Evaluation of the properties of whey protein films with modifications.
J Food Sci. 2021 Mar; 86(3):923-931.JF

Abstract

Whey protein concentrate (WPC) has been widely studied as a biodegradable bio-based packaging material in the food industry. In this study, different whey protein films were obtained through physical, chemical, enzymatic, and composite modifications. The molecular structure, micro-morphology, mechanical properties, barrier properties, and other characteristics of the films were evaluated. The results illustrated that the thickness of WPC with composite modification increased and the transmittance decreased, but the mechanical properties and barrier properties were more prominent. The WPC film prepared by physical modification combined with transglutaminase has the best film-forming effect, the tensile strength (TS) was 5.45 MPa, the elongation at break (EAB) was 25.19%, the WVP was 5.53 g·mm/m2 ·hr·kPa, and the Oxygen permeability (OP) was 1.83 meq/K, and its microstructure was and uniform. In addition, based on the the results of SDS-PAGE and Fourier transform infrared spectroscopy (FTIR), the intermolecular and intramolecular interactions of various modification methods on WPC were studied, thus contributing to analyze the properties of the film. This study provides theoretical basis and technical support for the industrial production of protein-based films.

Authors+Show Affiliations

School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, P. R. China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33590491

Citation

Xu, Yun-Peng, et al. "Evaluation of the Properties of Whey Protein Films With Modifications." Journal of Food Science, vol. 86, no. 3, 2021, pp. 923-931.
Xu YP, Wang Y, Zhang T, et al. Evaluation of the properties of whey protein films with modifications. J Food Sci. 2021;86(3):923-931.
Xu, Y. P., Wang, Y., Zhang, T., Mu, G. Q., Jiang, S. J., Zhu, X. M., Tuo, Y. F., & Qian, F. (2021). Evaluation of the properties of whey protein films with modifications. Journal of Food Science, 86(3), 923-931. https://doi.org/10.1111/1750-3841.15644
Xu YP, et al. Evaluation of the Properties of Whey Protein Films With Modifications. J Food Sci. 2021;86(3):923-931. PubMed PMID: 33590491.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of the properties of whey protein films with modifications. AU - Xu,Yun-Peng, AU - Wang,Ying, AU - Zhang,Tao, AU - Mu,Guang-Qing, AU - Jiang,Shu-Juan, AU - Zhu,Xue-Mei, AU - Tuo,Yan-Feng, AU - Qian,Fang, Y1 - 2021/02/16/ PY - 2020/05/22/received PY - 2021/01/12/revised PY - 2021/01/18/accepted PY - 2021/2/17/pubmed PY - 2021/5/15/medline PY - 2021/2/16/entrez KW - edible film KW - mechanical property KW - packaging KW - transglutaminase KW - whey protein concentrate SP - 923 EP - 931 JF - Journal of food science JO - J Food Sci VL - 86 IS - 3 N2 - Whey protein concentrate (WPC) has been widely studied as a biodegradable bio-based packaging material in the food industry. In this study, different whey protein films were obtained through physical, chemical, enzymatic, and composite modifications. The molecular structure, micro-morphology, mechanical properties, barrier properties, and other characteristics of the films were evaluated. The results illustrated that the thickness of WPC with composite modification increased and the transmittance decreased, but the mechanical properties and barrier properties were more prominent. The WPC film prepared by physical modification combined with transglutaminase has the best film-forming effect, the tensile strength (TS) was 5.45 MPa, the elongation at break (EAB) was 25.19%, the WVP was 5.53 g·mm/m2 ·hr·kPa, and the Oxygen permeability (OP) was 1.83 meq/K, and its microstructure was and uniform. In addition, based on the the results of SDS-PAGE and Fourier transform infrared spectroscopy (FTIR), the intermolecular and intramolecular interactions of various modification methods on WPC were studied, thus contributing to analyze the properties of the film. This study provides theoretical basis and technical support for the industrial production of protein-based films. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/33590491/Evaluation_of_the_properties_of_whey_protein_films_with_modifications_ L2 - https://doi.org/10.1111/1750-3841.15644 DB - PRIME DP - Unbound Medicine ER -