Journal
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
Volume 21, Issue 2, Pages 247-252Publisher
BRAZILIAN SOC CHEMICAL ENG
DOI: 10.1590/S0104-66322004000200014
Keywords
whey protein; edible films; emulsion; water vapor permeability; mechanical properties
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Stearic acid was incorporated into whey protein through emulsification to produce films. Whey protein films were prepared by dispersing 6.5% protein in distilled water. Glycerol was the plasticizer agent. Stearic acid was added at different levels (0.0 to 1.0%) and the films were analyzed at different pHs (5.0, 6.0, 7.0 and 9.0). The emulsion films were evaluated for mechanical properties, water vapor permeability and protein solubility. It was observed that water vapor permeability and protein solubility values for the film decreased with increasing fatty acid content in the film, but the mechanical properties also decreased.
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