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Modifying the properties of whey protein isolate edible filmby incorporating palm oil and glycerol |
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| รหัสดีโอไอ | |
| Creator | 1. Vachiraya Liaotrakoon 2. Patcharin Raviyan |
| Title | Modifying the properties of whey protein isolate edible filmby incorporating palm oil and glycerol |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2561 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 40 |
| Journal No. | 1 |
| Page no. | 243 |
| Keyword | palm oil, glycerol, whey protein isolate, edible film, biodegradable packaging |
| URL Website | http://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | This study aimed to improve the properties of whey protein isolate (WPI) films by incorporating palm oil (6, 7, and8% w/w) and glycerol (40, 50 and 60% w/w). The lightness of the films increased as glycerol levels increased, but the rednessincreased with the increased amount of oil content. Increasing the amounts of palm oil and glycerol improved flexibility(P<0.05), but reduced the strength of the film (P<0.05). Films with higher levels of palm oil and lower amounts of glycerol wereless permeable to water vapor and oxygen, but more thermally stable. The size of particles and air bubbles in the films reducedwith increased palm oil content, regardless of glycerol level. Among all formulae, the film prepared with 8% palm oil and 40%glycerol showed the best overall results. Modifying WPI films with palm oil and glycerol offers a simple technique for producingpackaging with better environmental barrier properties. |
