Physical Properties of WPI Films Plasticized with Glycerol, Xylitol, or Sorbitol

Journal of Food Science - Tập 67 Số 1 - Trang 164-167 - 2002
N.B. Shaw1, Frank J. Monahan1, Dolores O’Riordan1, Michael O’Sullivan1
1The authors are with the Dept. of Food Science, Univ. College Dublin, Belfield, Dublin 4, Ireland. Direct inquiries to author Monahan (E-mail: [email protected]).

Tóm tắt

ABSTRACT: Effects of glycerol, xylitol, and sorbitol on selected physical properties of whey protein isolate (WPI) films were examined. Increasing glycerol or sorbitol content led to increases in moisture content, water vapor permeability, and % elongation; and decreases in tensile strength, elastic modulus, and glass transition temperatures of the films. Increasing levels of xylitol had no effect on permeability, moisture content, or glass transition temperature of the films, but decreased % elongation, tensile strength, and elastic modulus. Moisture content of the films correlated well with glass transition temperatures. Differences in measured physical properties of films with plasticizer type and concentration may be attributed to differences in the hygroscopic and crystalline properties of the plasticizers.

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Thông tin xuất bản

Journal of Food Science

Tập 67 Số 1

164-167

Thông tin tác giả