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Journal of Dairy Science Vol. 75 No. 4 942-946
© 1992 by American Dairy Science Association ®
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Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films

Reyad Mahmoud 1 and Paul A. Savello 1

1 Department of Nutrition and Food Sciences, Utah State University Logan 84322-8700

Transglutaminase was used to produce films by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of Ca2+ ions and glycerol. The water vapor transferability and the percentage of moisture of films were not significantly influenced by the whey protein fraction. Water vapor transferability was inversely related to film thickness. Glycerol concentration of films directly affected film resistance to breakage, moisture content, and resistance to water vapor transferability.

Key Words: edible film • whey protein • transglutaminase • permeability

Submitted on May 10, 1991
Accepted on November 25, 1991




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Copyright © 1992 by the American Dairy Science Association ®.