Search results for "Whey protein isolate"
showing 3 items of 3 documents
The impact of whey protein preheating on the properties of emulsion gel bead
2014
Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines an (O/W) emulsion diluted by a polysaccharide solution and a cold-set gelation induced by salt addition. Pre-heated WPI had a significant impact on the denaturation degree and on the surface hydrophobicity, respectively studied by differential scanning calorimetry and fluorescence. Stronger heating conditions (i.e. duration or temperature) induced complete denaturation, an increase of surface hydrophobicity and of viscosity. Under these conditions…
Liquid and vapour water transfer through whey protein/lipid emulsion films
2010
BACKGROUND: Edible films and coatings based on protein/lipid combinations are among the new products being developed in order to reduce the use of plastic packaging polymers for food applications. This study was conducted to determine the effect of rapeseed oil on selected physicochemical properties of cast whey protein films. RESULTS: Films were cast from heated (80 °C for 30 min) aqueous solutions of whey protein isolate (WPI, 100 g kg−1 of water) containing glycerol (50 g kg−1 of WPI) as a plasticiser and different levels of added rapeseed oil (0, 1, 2, 3 and 4% w/w of WPI). Measurements of film microstructure, laser light-scattering granulometry, differential scanning calorimetry, wetti…
Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films
2010
Abstract This study deals with the effect of whey protein isolate (WPI) and glycerol (GLY) used as a plasticizer on some physical properties of cast whey protein isolate (WPI) films. Films were prepared from heated (80 °C for 30 min) aqueous solutions of WPI at 7, 8, 9 and 10% (w/w), GLY (40%, w/w, of WPI) and WPI at 8% (w/w), GLY (30, 40, and 60%, w/w, of WPI). For all types of films, water vapour permeability for four relative humidity differentials (30–100%, 30–84%, 30–75%, and 30–53%), surface and thermal properties were measured. Varying the proportion of WPI and GLY in edible films had some effect on water vapour permeability, wetting and thermal properties of WPI films. A cumulative …