期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 60, 期 2, 页码 149-153出版社
WILEY
DOI: 10.1111/j.1471-0307.2007.00305.x
关键词
collagen; edible film; heat curing; natural casing; whey protein
Water solubility, tensile strength (TS), wet strength (WS) and elongation at break (%E) of whey protein isolate (WPI) films were compared to that of collagen films and natural casings. Increase in heat-curing temperature and time caused decreased (P < 0.001) water solubility and increased TS and WS of the films. Heat-cured WPI films with similar properties (solubility, TS, WS and %E) to collagen films were obtained by optimizing heat-curing conditions. Overall, natural casings had lower solubility, TS and %E but higher WS than collagen and heat-cured WPI films. Heat-cured WPI films have the potential as an alternative to collagen films and casings.
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