Mechanical Properties of Heat‐cured Whey Protein‐based Edible Films Compared with Collagen Casings under Sausage Manufacturing Conditions
作者： Sindi Simelane , Zeynep Ustunol
DOI: 10.1111/J.1365-2621.2005.TB07085.X
关键词: Glycerol 、 Ultimate tensile strength 、 Elongation 、 Candelilla wax 、 Whey protein isolate 、 Cooking process 、 Materials science 、 Food science 、 Whey protein
摘要: ABSTRACT: Edible films were produced using whey protein isolate (WPI) (5%, w/v), glycerol (3.3%, w/v) and candelilla wax (0.8%, w/v). One set of was heat cured at 90°C for 12 h another 80°C 24 h. WPI-based films, together with collagen put through a meat-processing scheme typical Polish sausage manufacture. Meat-processing conditions stage 1: 57°C/60 min/36% RH; 2: 65°C/90 min/60% 3: 77°C/30 min/80% RH. Effects on mechanical properties: tensile strength (TS), elongation (%E), apparent modulus (AM) determined. All remained intact throughout the process. TS, %E, AM did not change during multistage cooking The %E heat-cured WPI similar to that also stages. TS both initially lower than continued decline end (P < 0.05) go
unirioja.es
eurekamag.com参考文章(12)
C. Vachon, H.-L. Yu, R. Yefsah, R. Alain, D. St-Gelais, M. Lacroix, Mechanical and structural properties of milk protein edible films cross-linked by heating and γ-irradiation. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 3202- 3209 ,(2000) , 10.1021/JF991055R
A. Gennadios, V. M. Ghorpade, C. L. Weller, M. A. Hanna, Heat curing of soy protein films Transactions of the ASABE. ,vol. 39, pp. 575- 579 ,(1996) , 10.13031/2013.27537
M.B. Perez-gago, J.M. Krochta, Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible Films Journal of Food Science. ,vol. 66, pp. 705- 710 ,(2001) , 10.1111/J.1365-2621.2001.TB04625.X
Arzu Çağrı Mehmetoğlu, Z Ustunol, W Osburn, Et Ryser, Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein‐based Edible Casings Journal of Food Science. ,vol. 68, pp. 291- 299 ,(2003) , 10.1111/J.1365-2621.2003.TB14155.X
L.‐T. Lim, Y. Mine, M.A. Tung, Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content Journal of Food Science. ,vol. 64, pp. 616- 622 ,(1999) , 10.1111/J.1365-2621.1999.TB15096.X
John N Coupland, Niamh B Shaw, Frank J Monahan, E Dolores O'Riordan, Michael O'Sullivan, Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films Journal of Food Engineering. ,vol. 43, pp. 25- 30 ,(2000) , 10.1016/S0260-8774(99)00129-6
Gilbert S. Banker, Film Coating Theory and Practice Journal of Pharmaceutical Sciences. ,vol. 55, pp. 81- 89 ,(1966) , 10.1002/JPS.2600550118
Jong W. Rhim, Aristippos Gennadios, Akihiro Handa, Curtis L. Weller, Milford A. Hanna, Solubility, tensile, and color properties of modified soy protein isolate films. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 4937- 4941 ,(2000) , 10.1021/JF0005418
S-J. Kim, Z. Ustunol, Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation. Journal of Agricultural and Food Chemistry. ,vol. 49, pp. 4388- 4391 ,(2001) , 10.1021/JF010122Q
K.S. MILLER, M.T. CHIANG, J.M. KROCHTA, Heat curing of whey protein films. Journal of Food Science. ,vol. 62, pp. 1189- 1193 ,(1997) , 10.1111/J.1365-2621.1997.TB12241.X