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.
Bibliographical noteFunding 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 2018 Elsevier B.V., All rights reserved.
- Edible film
- Milk proteins
- Water vapor permeability