Water vapor permeability, mechanical, and structural properties of edible β-casein films

L. J. Mauer; David E Smith; Ted P Labuza

doi:10.1016/S0958-6946(00)00061-3

Water vapor permeability, mechanical, and structural properties of edible β-casein films

L. J. Mauer, David E Smith, Ted P Labuza

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

57 Scopus citations

Abstract

Edible films were made using glycerol and β-casein that had been stored for 16 months at -29 and +22.5°C. Water vapor permeability at 22.5°C was determined for two relative humidity gradients. Stress-strain curves for mechanical property evaluation were obtained by dynamic mechanical analysis. Film structure was observed by scanning electron microscopy and Fourier transform infrared spectroscopy. Protein storage temperature did not significantly affect water vapor permeability, elongation, or observed structure; however, differences in yield strength, modulus of elasticity, and tensile strength were detected.

Original language	English (US)
Pages (from-to)	353-358
Number of pages	6
Journal	International Dairy Journal
Volume	10
Issue number	5-6
DOIs	https://doi.org/10.1016/S0958-6946(00)00061-3
State	Published - 2000

Bibliographical note

Funding Information:
Published as Paper Number 99-1-18-0016 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18-24 and supported by the National Dairy and Promotion Board and the USDA National Needs Fellowship Program.

Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.

Keywords

DMA
Edible film
FTIR
Milk proteins
SEM
Water vapor permeability
β-Casein

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10.1016/S0958-6946(00)00061-3

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abstract = "Edible films were made using glycerol and β-casein that had been stored for 16 months at -29 and +22.5°C. Water vapor permeability at 22.5°C was determined for two relative humidity gradients. Stress-strain curves for mechanical property evaluation were obtained by dynamic mechanical analysis. Film structure was observed by scanning electron microscopy and Fourier transform infrared spectroscopy. Protein storage temperature did not significantly affect water vapor permeability, elongation, or observed structure; however, differences in yield strength, modulus of elasticity, and tensile strength were detected.",

keywords = "DMA, Edible film, FTIR, Milk proteins, SEM, Water vapor permeability, β-Casein",

author = "Mauer, {L. J.} and Smith, {David E} and Labuza, {Ted P}",

note = "Funding Information: Published as Paper Number 99-1-18-0016 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18-24 and supported by the National Dairy and Promotion Board and the USDA National Needs Fellowship Program. Copyright: Copyright 2018 Elsevier B.V., All rights reserved.",

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AU - Mauer, L. J.

AU - Smith, David E

AU - Labuza, Ted P

N1 - Funding Information: Published as Paper Number 99-1-18-0016 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18-24 and supported by the National Dairy and Promotion Board and the USDA National Needs Fellowship Program. Copyright: Copyright 2018 Elsevier B.V., All rights reserved.

PY - 2000

Y1 - 2000

N2 - Edible films were made using glycerol and β-casein that had been stored for 16 months at -29 and +22.5°C. Water vapor permeability at 22.5°C was determined for two relative humidity gradients. Stress-strain curves for mechanical property evaluation were obtained by dynamic mechanical analysis. Film structure was observed by scanning electron microscopy and Fourier transform infrared spectroscopy. Protein storage temperature did not significantly affect water vapor permeability, elongation, or observed structure; however, differences in yield strength, modulus of elasticity, and tensile strength were detected.

AB - Edible films were made using glycerol and β-casein that had been stored for 16 months at -29 and +22.5°C. Water vapor permeability at 22.5°C was determined for two relative humidity gradients. Stress-strain curves for mechanical property evaluation were obtained by dynamic mechanical analysis. Film structure was observed by scanning electron microscopy and Fourier transform infrared spectroscopy. Protein storage temperature did not significantly affect water vapor permeability, elongation, or observed structure; however, differences in yield strength, modulus of elasticity, and tensile strength were detected.

KW - DMA

KW - Edible film

KW - FTIR

KW - Milk proteins

KW - SEM

KW - Water vapor permeability

KW - β-Casein

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Water vapor permeability, mechanical, and structural properties of edible β-casein films

Abstract

Bibliographical note

Keywords

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