Title: Use of γ-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films
Abstract: γ-irradiation was used to produce free-standing cross-linked milk proteins. Film forming solutions were prepared according to a method previously developed in our laboratory using calcium caseinate (cas) with various proportions of whey protein isolate (wpi) or whey protein concentrate (wpc). The following caseinate–whey protein (cas:wp) ratio were prepared: 100:0, 75:25, 50:50, 25:75, and 0:100. The WVP of the films was determined gravimetrically at 23°C using a modified ASTM procedure. Molecular properties characterization was performed by size exclusion chromatography (SEC). Results showed significant (p⩽0.05) reduction of the WVP of protein films for the following formulations: cas:wpi or cas:wpc (100:0); cas:wpi (25:75); cas:wpc (25:75); and cas:wpc (0:100). Mixture of cas and wpi produced a synergistic effect. The strongest combined effect was obtained for cas:wpi (25:75) formulation with permeability values of 2.07 and 1.38 g mm/m2 d mm Hg for unirradiated and irradiated samples, respectively. γ-irradiation also induced a substantial increase of high molecular weight protein components in film forming solutions. The predominant fraction was ⩾10×106 Da for irradiated film forming solutions, compared to less than 0.2×106 Da for native unirradiated solutions.
Publication Year: 2002
Publication Date: 2002-03-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 63
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