Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions

Guckian, S.; Dwyer, C.; O’Sullivan, M.; O’Riordan, Dolores; Monahan, Frank J.

doi:10.1007/s00217-005-0140-9

Cited by 18 publications

(25 citation statements)

References 14 publications

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“…; Guckian et al . ). Choi and Han () reported that after thermal treatment (90C, 25 min) of FFS, the increment in the tensile strength of pea protein films ranged from 0.38 to 3.21 MPa, and was dependent on pea protein concentration/Gly ratio.…”

Section: Resultsmentioning

confidence: 97%

“…Hydrophobic and -SH groups, formerly buried inside the molecules, promote intermolecular bond formation, which are responsible for tighter and more compact structure of protein films (Pérez-Gago et al 1999). Thus, heating of proteinaceous FFS prior to casting causes an increase in mechanical properties (Handa et al 1999;Pérez-Gago et al 1999;Choi and Han 2001;Liu et al 2004;Guckian et al 2006). Choi and Han (2001) reported that after thermal treatment (90C, 25 min) of FFS, the increment in the tensile strength of pea protein films ranged from 0.38 to 3.21 MPa, and was dependent on pea protein concentration/Gly ratio.…”

Section: Tensile Propertiesmentioning

confidence: 99%

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A Study on the Mechanical Properties of Pea Protein Isolate Films

Kowalczyk

Gustaw

Świeca

et al. 2013

Journal of Food Processing and Preservation

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Effects of glycerol (Gly) (3–7% w/w) and sorbitol (Sor) (4–8% w/w) concentration, pH (7.0, 9.0, 11.0) and heating (90C, 20 min) of film‐forming solutions (FFS) on the tensile strength (σmax), elongation at break (εb), elastic modulus (EM) and puncture strength (PS) of pea protein isolate (PPI) films were investigated in this study. The films plasticized with Sor exhibited significantly higher σmax, EM, PS and lower εb, in comparison with Gly‐plasticized films. Incorporation of higher Gly and Sor amounts in the films led to decreases in σmax, EM and PS but did not affect εb. An increase of pH value from 7.0 to 11.0 resulted in improved σmax of Gly‐plasticized films, while for films with Sor, this effect was not observed. In turn, εb and PS of the films were significantly increased by alkalization of FFS, regardless of the plasticizer type. Generally, an improvement in mechanical strength of PPI films produced from heated FFS was observed. X‐ray diffraction analyses of Gly‐ and Sor‐plasticized PPI films did not show any differences in their internal structure. Practical Applications Edible films may be used as selective barriers to gasses, carriers of antimicrobial agents or agents improving appearance and handling of many different food groups. Most studies suggest their application as edible coatings that may prolong the shelf life of unprocessed plant and animal products. Other possible uses include wraps and separation layers; pouches, bags, food casings, and labels; drug coatings, capsules and microcapsules; paper coatings. The Sor‐plasticized PPI films can be promising materials for the applications, e.g., in the fields of fruit and vegetables quality preservation. Because of Sor recrystallization, these films are not suitable for low‐water activity food, especially if stored for a long duration at ambient conditions.

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Section: Resultsmentioning

confidence: 97%

Section: Tensile Propertiesmentioning

confidence: 99%

A Study on the Mechanical Properties of Pea Protein Isolate Films

Kowalczyk

Gustaw

Świeca

et al. 2013

Journal of Food Processing and Preservation

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“…This result is consistent with Pérez-Gago et al (1999) who noted no effect of heating (90°C, 30 min) on WVP of WPI films formed at higher pH levels (6.0-8.0). Also, Guckian et al (2006) found that the increase in ratio of heated/unheated protein in WPI films formulation did not alter the WVP properties of the film. In contrast, studies by Hoque et al (2010) on cuttlefish gelatin films demonstrated that heating of FFS (40-70°C, 30 min) resulted in an increase of WVP, compared with the control film (without heating).…”

Section: Water Vapor Permeabilitymentioning

confidence: 91%

Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films

Kowalczyk

Baraniak

2011

Journal of Food Engineering

118

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“…Combination of two biomaterials (or more) together eliminates each drawback and facilitates obtaining the targeted properties. Polymer combinations can occur as various structures such as emulsions, dispersions or laminates …”

Section: Introductionmentioning

confidence: 99%