Effect of Protein Variety on Properties of Gelatin Edible Films

Qian Nan Xun; Qiao Lei; Jian Qiang Bao; Zhi Ying Huang

doi:10.4028/www.scientific.net/AMM.365-366.1040

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 365-366Effect of Protein Variety on Properties of Gelatin...

Effect of Protein Variety on Properties of Gelatin Edible Films

Abstract:

Influences of whey protein isolate (WPI), sodium caseinate (NaCas) and soybean protein isolate (SPI) on gelatin (GA) film properties were investigated by comparing with common plastic films. The results suggested that WPI and NaCas caused tensile strength (TS) of GA film increasing from 6.38MPa to 7.17MPa,7.52MPa; water vapor permeability (WVP) decreasing from 18.46*10^-13g m^-1 s^-1 Pa^-1 to 17.92*10^-13g m^-1 s^-1,16.46*10^-13g m^-1 s^-1; and resulted in oxygen transmission rate (O₂TR) decreasing from 128.315cm³m^-2d^-10.1MPa^-1 to 37.352 cm³m^-2d^-10.1MPa^-1, 38.129 cm³m^-2d^-10.1MPa^-1.WVP of GA films increased 13.2% and O₂TR decreased 4.1% as the addition of SPI. NaCas-GA composite films was the optimal group which had significant advantage on Ts, optical properties and barrier properties.

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Periodical:

Applied Mechanics and Materials (Volumes 365-366)

Pages:

1040-1045

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.365-366.1040

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Online since:

August 2013

Authors:

Qian Nan Xun, Qiao Lei, Jian Qiang Bao, Zhi Ying Huang

Keywords:

Gelatin, Packing Properties, Sodium Caseinate, Soybean Protein Isolate, Whey Protein Isolate

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