scholarly journals Properties of Cast Films Made from Different Ratios of Whey Protein Isolate, Hydrolysed Whey Protein Isolate and Glycerol

Materials ◽  
2013 ◽  
Vol 6 (8) ◽  
pp. 3254-3269 ◽  
Author(s):  
Markus Schmid
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Cast Films

scholarly journals Modification of Functional Properties of Whey Protein Isolate Nanocomposite Films and Coatings with Nanoclays

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Kerstin Müller ◽  
Marius Jesdinszki ◽  
Markus Schmid
Keyword(s):  
Water Vapor ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocomposite Films ◽  
Environment Friendly ◽  
Promising Alternative ◽  
Elongation At Break ◽  
Cast Films ◽  
Barrier Performance

Whey protein based films have received considerable attention to be used for environment friendly packaging applications. However, such biopolymers are prevented for use in commercial packaging due to their limited mechanical and barrier performance. The addition of nanofillers is a common method to overcome those drawbacks of biopolymers. Whey protein isolate (WPI) based nanocomposite cast films and coatings were produced using montmorillonite and vermiculite clay as nanofiller in different concentrations. Uniform distribution of filler within the polymeric matrix was confirmed by scanning electron microscopy. Mechanical properties such as tensile strength as well as Young’s modulus were increased after increasing the filler content, while elongation at break values decreased. All samples showed weak barrier potential against water vapor. Nanoclay incorporation, however, reduced water vapor transmission rates by approximately 50%. The oxygen barrier performance was improved for all nanocomposites. Results also indicated proportionality with the filler ratio according to applied models. The highest barrier improvement factors (BIF) were greater than five for the cast films and even greater than sixteen for the coatings. Developed WPI-based composites depicted nanoenhanced material properties representing a promising alternative to fossil-based packaging films.

Properties of Transglutaminase Crosslinked Whey Protein Isolate Coatings and Cast Films

2014 ◽  
Vol 27 (10) ◽  
pp. 799-817 ◽  
Author(s):  
Markus Schmid ◽  
Sven Sängerlaub ◽  
Laura Wege ◽  
Andreas Stäbler
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Cast Films

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica

2021 ◽  
Author(s):  
Bruna Rage Baldone Lara ◽  
Paulo Sérgio de Andrade ◽  
Mario Guimarães Junior ◽  
Marali Vilela Dias ◽  
Lizzy Ayra Pereira Alcântara
Keyword(s):  
Whey Protein ◽  
Barrier Properties ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nano Silica ◽  
Water Barrier

Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

2016 ◽  
Vol 56 ◽  
pp. 71-83 ◽  
Author(s):  
Eric Keven Silva ◽  
Viviane M. Azevedo ◽  
Rosiane L. Cunha ◽  
Miriam D. Hubinger ◽  
M. Angela A. Meireles
Keyword(s):  
Whey Protein ◽  
Seed Oil ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Ultrasound Assisted
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