期刊
JOURNAL OF FOOD SCIENCE
卷 68, 期 1, 页码 229-233出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb14144.x
关键词
whey-protein coating; grease barrier; plasticizer; paperboard; yellow index
Whey protein concentrates with similar to80% protein (WPC-80) plasticized with 0.64 M glycerol or sucrose, or with 0.34 or 0.64 M sorbitol or polyethylene glycol (PEG) 200, produced flexible films. WPC-80 with hydrolyzed lactose required addition of less sucrose to produce flexible films. WPC-80 films formed as coatings on paperboard gave a grease barrier comparable to WPI film-coatings. Long-term ambient storage of WPC-80 coated paperboard indicated that the use of sucrose as plasticizer imparted good grease resistance and minimized plasticizer migration.
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