Plasticizer effect on grease barrier and color properties of whey-protein coatings on paperboard

被引：51

作者：

Lin, SY ^{[1
]}

Krochta, JM ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

whey-protein coating; grease barrier; plasticizer; paperboard; yellow index;

D O I：

10.1111/j.1365-2621.2003.tb14144.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：229 / 233

页数：5

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