Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese
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- 作者：Y. R. Wagh (1)
Heartwin A. Pushpadass (1)
F. Magdaline Eljeeva Emerald (1)
B. Surendra Nath (1) - 关键词：Casein ; Cheddar cheese ; Edible packaging ; Film properties ; Whey ; protein concentrate
- 刊名：Journal of Food Science and Technology
- 出版年：2014
- 出版时间：December 2014
- 年：2014
- 卷：51
- 期：12
- 页码：3767-3775
- 全文大小：378 KB
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Heartwin A. Pushpadass (1)
F. Magdaline Eljeeva Emerald (1)
B. Surendra Nath (1)
1. National Dairy Research Institute, Southern Regional Station, Bengaluru, 560 030, India - ISSN：0975-8402
文摘
Casein and whey protein concentrate (WPC) films, plasticized with glycerol and sorbitol independently, were prepared by casting. The film thickness, water vapour and oxygen permeation and tensile and moisture sorption properties of the films were determined. The tensile strength (TS), tensile strain (TE) and elastic modulus (EM) of the films ranged from 0.71 to 4.58?MPa, 19.22 to 66.63?% and 2.05 to 6.93?MPa, respectively. The film properties were influenced by the type of biopolymer (casein and whey protein concentrate), plasticizer and its concentration. Increasing the plasticizer concentration, increased the film thickness, TE and water vapour permeability (WVP), but decreased the TS and EM. As the concentration of plasticizer increased to the highest level, the film thickness increased from 0.168 to 0.305?mm for glycerol-plasticized films and from 0.251 to 0.326?mm for sorbitol-plasticized films. The film thickness increased because the amount of plasticizer in the film network increased and the amount of biopolymer remained same. Casein films showed superior tensile properties as compared to WPC films. The WVP of both casein and WPC films lied between 3.87 and 13.97?g.mm./(m2.h.kPa). The moisture sorption isotherms of both films were typical of high-protein material, and were adequately described by the GAB model. The oxygen permeability of casein films was relatively lower than that of WPC films, regardless of the plasticizer used. The sensory data revealed that the organoleptic quality of Cheddar cheese was unaffected by milk-protein film packaging.