Study of the physical properties of whey protein: sericin protein-blended edible films
作者： Jing Wang , Jiejing Shang , Fazheng Ren , Xiaojing Leng
DOI: 10.1007/S00217-010-1259-X
关键词:
摘要: Effects of the sericin protein on physical properties whey isolate film including mechanical strength, water vapor permeability, light transmission, moisture content, solubility and swelling were investigated in present work. The strength could be reinforced with 0.1% caused by hydrogen bonding between molecules. Excess addition promoted self-aggregation which made network microstructure heterogeneous therefore reduced its strength. permeability decreased content; contrast, other such as solubility, swelling, transmission transparency not significantly affected under experimental conditions.
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