Publication : National Conference
Properties of Emulsion Films from Whey Protein Isolate and Gum Arabic
AbstractEdible film has been more research and development. It can be coated on foods such as snacks, vegetables and fruits. Films can protect foods by providing a barrier to moisture, oxygen and flavor movement. Protein films exhibit poor water vapor barrier property; therefore, the addition of lipids could improve water vapor barrier of edible film. Whey protein isolate (WPI) and gum arabic (GA) which are natural materials and widely used in food industry can improve emulsion stability. The objective of this research was to study the properties of emulsion films from WPI and G A (WPI: GA weight ratios of 1:0, 2:1, 3:1 and 4:1). Glycerol was used as a plasticizer and coconut oil was also applied. The results showed that film opacity increased as an amount of GA increased. WPI: GA films with the ratios of 2:1 and 3:1 presented higher water vapor permeability than the others (P<0.05) significantly, indicating that water vapor barriers decreased. Considering on elastic modulus and tensile strength, it was found that those properties decreased as increasing in GA content. However, there was less effect on %Elongation at break. Therefore, ratios of WPI: GA has affected to the properties of emulsion films.
Author
Asst. Prof. Doungjai Thirathumthavorn, Ph.D.

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