scholarly journals Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1599
Author(s):  
Yaosong Wang ◽  
Youling L. Xiong
Keyword(s):  
Whey Protein ◽  
Microstructural Characterization ◽  
Protein Isolate ◽  
Light Transmittance ◽  
In Vitro Digestibility ◽  
Protein Films ◽  
Film Forming ◽  
Protein Sulfhydryl ◽  
Reduced Light

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

Analysis of Packaging Properties of Composite Antibacterial Films by Response Surface Model

2015 ◽  
Vol 799-800 ◽  
pp. 8-15
Author(s):  
Yu Ting Zhang ◽  
Qiao Lei ◽  
Yi Ni Zhao ◽  
Jian Qiang Bao
Keyword(s):  
Tensile Strength ◽  
Response Surface ◽  
Whey Protein ◽  
Water Solubility ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Light Transmittance ◽  
Potassium Sorbate ◽  
Elongation At Break ◽  
Film Forming

Four factors with three level Box-Behnken response surface design was employed to investigate the influence of whey protein isolate, sodium caseinate, glycerol and potassium sorbate concentrations in antibacterial films on mechanical properties, optical properties and water solubility. Analysis of variance and regression coefficients of models for responses showed that quadratic models were significant to predict tensile strength, light transmittance, haze and water solubility of the films, whereas elongation at break could be fitted by linear models. Among all the film-forming components, glycerol and sodium caseinate were important factors to affect these packaging properties. Sodium caseinate and glycerol contributed to increasing the elongation at break and light transmittance. With the addition of glycerol, tensile strength decreased, while sodium caseinate increased tensile strength and water solubility of films and decreased haze. Whey protein isolate=6.84g, sodium caseinate=5.11g, glycerol=35.00% and potassium sorbate=1.50g in 200ml film-forming solution would yield the film with tensile strength=9.45MPa, elongation at break=49.44%, light transmittance=65.61%, haze=15.13% and water solubility =56.02% through the optimization study.

scholarly journals Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

2020 ◽  
Vol 40 (4) ◽  
pp. 854-863 ◽  
Author(s):  
Mariana Wanessa Santana de SOUZA ◽  
Evelyn de Souza Oliveira LOPES ◽  
Gustavo Pereira COSENZA ◽  
Verônica Ortiz ALVARENGA ◽  
Renata Adriana LABANCA ◽  
...  
Keyword(s):  
Enteral Nutrition ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Medium Chain Triglycerides ◽  
Medium Chain

Research on Antimicrobial Activity and Packaging Performance of Degradable Protein Films

2014 ◽  
Vol 915-916 ◽  
pp. 947-953 ◽  
Author(s):  
Qiao Lei ◽  
Zhi Ying Huang ◽  
Jia Zhen Pan ◽  
Jian Qiang Bao ◽  
Qian Nan Xun ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Design Method ◽  
Uniform Design ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Light Transmittance ◽  
Protein Films ◽  
Protein Film ◽  
Film Forming ◽  
Degradable Protein

The degradable protein film-forming materials contained 5% whey protein isolate (WPI), 2% sodium caseinate (NaCas) and 50% glycerol,which was the optimal formula obtained by uniform design method of previous work. The antimicrobial activity and packaging performance of WPI-NaCas degradable protein films were discussed by addition of nanoTiO2 at different concentrations (0,0.05,0.10,0.15,0.20g•(200ml)-1) in film-forming solution.The results showed that nanoTiO2 and protein films showed a certain degree of compatibility.Addition of nanoTiO2 could improve tensile strength and elongation at break of the protein films and decrease WVP values of the films,but decrease light transmittance,increase haze of the protein films. The degradable protein films suited for using below150°C.And,nanoTiO2 incorporated into protein films had antimicrobial activity against both E.coli and S.aureus.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

scholarly journals UV Radiation Induced Cross-Linking of Whey Protein Isolate-Based Films

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Markus Schmid ◽  
Tobias Konrad Prinz ◽  
Kerstin Müller ◽  
Andreas Haas
Keyword(s):  
Whey Protein ◽  
Uv Radiation ◽  
Reference Sample ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Cross Linking ◽  
Protein Films ◽  
Disordered Protein ◽  
Radiation Induced ◽  
The Cross

Casted whey protein films exposed to ultraviolet irradiation were analyzed for their cross-linking properties and mechanical and barrier performance. Expected mechanical and barrier improvements are discussed with regard to quantification of the cross-linking in the UV-treated whey protein films. Swelling tests were used to determine the degree of swelling, degree of cross-linking, and cross-linking density. When the UV radiation dosage was raised, a significant increase of the tensile strength as well as an increase in Young’s modulus was observed. No significant changes in water vapor and oxygen barrier properties between the UV-treated films and an untreated reference sample could be observed. The cross-linking density and the degree of cross-linking significantly increased due to UV radiation. Combined results indicate a disordered protein network in cast films showing locally free volume and therefore only minor mechanical and barrier improvements.

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