Abstract
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.
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Acknowledgements
We gratefully acknowledge the valuable help extended by Dr. A.R. Indiramma, Principal Scientist, Food Packaging Technology Section and Mr. Srinivas Korra, Technical Officer, Central Food Technology Research Institute, Mysore in testing the oxygen permeability of the films. We also thank the technical assistance offered by Mr. Ravinder Singh, Dairy Engineering Section of NDRI, Bangalore in the preparation and tensile testing of films.
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Wagh, Y.R., Pushpadass, H.A., Emerald, F.M.E. et al. Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese. J Food Sci Technol 51, 3767–3775 (2014). https://doi.org/10.1007/s13197-012-0916-4
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DOI: https://doi.org/10.1007/s13197-012-0916-4