Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 59, Issue 1, Pages 94-100Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.05.029
Keywords
Edible film; Konjac glucomannan; Whey protein isolate; Tensile strength; Water vapor permeability
Categories
Funding
- Commemorate the 72nd Anniversary of His Majesty King Bhumibol Adulyadej
- 90th Anniversary of Chulalongkorn University Fund (Ratchadaphiseksomphot Endowment Fund)
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Edible composite packaging has been developed by blending biocomponents for specific applications, aiming to take advantage of complementary functional properties or to overcome their respective flaws. The aim of this work was to study the effect of incorporation of whey protein isolate (WPI) on the properties of konjac glucomannan (KGM) based films. Five aqueous solutions of KGM and/or WPI were prepared by casting and solvent evaporation of 1:0, 0.8:3.4, 0.6:3.6, 0.4:3.8 and 0:4.2 g KGM:g WPI/100 g solution. Glycerol (Gly) was used as a plasticizer at 1.5 and 1.8 g/100 g solution. The result showed that incorporated WPI proportionally increased transparency of KGM-based films. An increase in proportion of WPI resulted in decreased tensile strength and elastic modulus as well as improved flexibility. The incorporation of WPI into the KGM matrix led to an increase in water insolubility which enhanced product integrity and water resistance. Nevertheless. WPI did not improve water vapor barrier of KGM-WPI films. WPI and blend film with the highest concentration of WPI could be heat sealed at 175 degrees C. Overall, the range of Gly in this study did not apparently affect properties of the films. (C) 2014 Elsevier Ltd. All rights reserved.
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