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

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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.

Original languageEnglish (US)
Pages (from-to)353-358
Number of pages6
JournalInternational Dairy Journal
Volume10
Issue number5-6
DOIs
StatePublished - Jan 1 2000

Keywords

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

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