Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity

2009 ◽  
Vol 23 (1) ◽  
pp. 125-131 ◽  
Author(s):  
Javier Osés ◽  
Idoya Fernández-Pan ◽  
Mauricio Mendoza ◽  
Juan I. Maté
Keyword(s):  
Mechanical Properties ◽  
Relative Humidity ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate

Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

2020 ◽  
Vol 26 (8) ◽  
pp. 666-675
Author(s):  
Zahra Moradi
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Alumina Nanoparticles ◽  
Vapor Permeability ◽  
Al2o3 Nanoparticles ◽  
Bionanocomposite Films ◽  
The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

Heat stability improvement of whey protein isolate via glycation with maltodextrin without control of the relative humidity

RSC Advances ◽  
2016 ◽  
Vol 6 (48) ◽  
pp. 41785-41792 ◽  
Author(s):  
Xinguang Qin ◽  
Gang Liu ◽  
Wenjie Zheng ◽  
Jingren He ◽  
Zhenzhou Zhu ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Protein Aggregation ◽  
Whey Protein ◽  
Heat Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate

The reduction of protein aggregation and their improved heat stability in solutions are often achieved through glycation.

Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties

2015 ◽  
Vol 48 ◽  
pp. 179-188 ◽  
Author(s):  
Viviane M. Azevedo ◽  
Marali V. Dias ◽  
Soraia V. Borges ◽  
Ana Letícia R. Costa ◽  
Eric Keven Silva ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Citric Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Development and characterization of composite edible films based on whey protein isolate and mesquite gum

2009 ◽  
Vol 92 (1) ◽  
pp. 56-62 ◽  
Author(s):  
Javier Osés ◽  
Mayra Fabregat-Vázquez ◽  
Ruth Pedroza-Islas ◽  
Sergio A. Tomás ◽  
Alfredo Cruz-Orea ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Mesquite Gum
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