Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films

Abstract

The water-vapor permeability (WVP) and mechanical properties of edible films formed from dry blends or co-dried preparations of protein-polysaccharide powders prepared from whey protein concentrate ( WPC)-45 and alginate, pectin, carrageenan, or konjac flour ( WPC-45-to-polysaccharide ratio of 95:5 w/w) were investigated. Films were prepared from 8% WPC using WPC-45 (45% protein powder), consisting of 17.76 g of WPC-45 in 82.84 g of water per 100 g solution to give 8% protein w/w. Films formed from co-dried powders had lower WVP and higher tensile strength (TS), elastic modulus (EM) (P < 0.05), and elongation (EL) than equivalent films formed from the dry blended powders. Films containing alginate had lower WVP and higher TS, EM, and EL than films containing pectin, carrageenan, or konjac flour. There is potential to alter the physical properties of hydrophilic films by combining whey protein and polysaccharide components.

Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process

“…After studying the effect of adding other polysaccharides and proteins, such as cellulose, hemicellulose and corn zeins to the formulation, Gáspár et al (2005) concluded that hemicellulose and zeins conferred the best mechanical properties to the resulting materials. Other authors also reported that combining starches with other biopolymers, such as proteins or cellulose, results in the formation of biodegradable materials with improved properties (Arvanitoyannis, Psomiadou, & Nakayama, 1996;Arvanitoyannis, Psomiadou, Nakayama, Aiba, & Yamamoto, 1997;Coughlan, Shaw, Kerry, & Kerry, 2004;Jagannath, Nanjappa, Das Gupta, & Bawa, 2003;Psomiadou, Arvanitoyannis, & Yamamoto, 1996;Wongsasulak et al, 2006;Wongsasulak, Yoovidhya, Bhumiratana, & Hongsprabhas, 2007).…”

Macromolecular Interactions During Gelatinisation and Retrogradation in Starch-Whey Systems as Studied by Rapid Visco-Analyser

“…While the need for more studies on the rheology of WPI has been emphasised (Coughlan et al, 2004), many studies on whey-starch mixtures, including those referred to above, concentrated on cooled gels, and information on changes to starch gelatinisation and retrogradation during cooking and cooling of whey-starch systems is limited. Goel et al used the Brabender amylograph to study viscosity development in starch-casein systems at 5% solids.…”

Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

“…With the addition of a low concentration of ALG, the influence of ALG on the interactions of the co-blending system was comparatively lower; as a result, interaction between SPI and ALG did not occur. In contrast, for SPI:ALG ¼ 10:1 or SPI:ALG ¼ 20:1, with the addition of ALG within a suitable concentration range with co-drying, the intermolecular force between different SPI/ALG components was effective, and the interfacial tension between different phases decreased and adhesion degree and compatibility degree increased; as a result, the Tg value of the co-blending system was significantly increased (Coughlan, Shaw, Kerry, & Kerry, 2004;Salvador, Sanz, & Fiszman, 2001;Turgeon & Beaulieu, 2001).…”