Properties of Edible Films from Total Milk Protein

Journal of Food Science - Tập 59 Số 4 - Trang 909-911 - 1994
Jonathan R. Maynes1, John M. Krochta2
1Crest Foods, P.O. Box 371, Ashton, IL 61006.
2Author Krochta is with the Dept. of Food Science and Technology, Univ. of California, Davis, CA 95616.

Tóm tắt

ABSTRACTThe mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF‐TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF‐TMP films without increasing the WVP.

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Journal of Food Science

Tập 59 Số 4

909-911

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