Characterizing and optimizing mass transfer properties of edible films.By combining whey protein whey protein, n soluble protein found in milk whey that has been clotted by rennin, examples of which include alpha-lactalbumin, lactoglobulin, and lactoferrin. with lipids, including high-melting milkfat fractions, it is possible to form edible films that have a moderate moisture barrier and acceptable mechanical properties. Researchers at the University of California The University of California has a combined student body of more than 191,000 students, over 1,340,000 living alumni, and a combined systemwide and campus endowment of just over $7.3 billion (8th largest in the United States). (Department of Food Science and Technology, One Shields Ave., Davis, CA 95616) are attempting to improve the moisture barrier properties of whey whey liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. protein-based films by forming interconnected lipid structures within the whey protein film matrix and bilayer bilayer /bi·lay·er/ (bi´la-er) a membrane consisting of two molecular layers. bi·lay·er n. A structure, such as a film or membrane, consisting of two molecular layers. films, in which the whey protein matrix supports a continuous layer of lipid material. Successful improvement of the moisture barrier characteristics will make the films useful in separating food components with different water activities and in protecting foods from moisture exchange with the environment. Whey protein films are excellent oxygen barriers at low relative humidity. Such films formed as coatings on low-moisture foods have potential for preventing oxidative rancidity rancidity the state of being rancid. in these products and for reducing packaging complexity and cost. Scientists have been exploring oxygen barrier applications with peanuts and walnuts. Whey protein films also show promise as lipid barriers and flavor or aroma barriers. Eventually, these properties could lead to applications for reducing the migration of oils and fats in multicomponent foods, such as cheese-, meat- or peanut-butter filled baked goods, and for reducing the loss of essential flavor or aroma compounds during processing and storage of foods. Davis scientists have been attempting to improve the moisture barrier properties of whey protein-based films, including the utilization of milkfat, by incorporation into films. They want to determine the gas barrier properties and characterize the lipid barrier properties of whey protein films. They also want to investigate the volatile flavor barrier properties of whey protein films, and extend and optimize the moisture, gas, lipid and volatile flavor barrier properties by fractionation fractionation /frac·tion·a·tion/ (frak?shun-a´shun) 1. in radiology, division of the total dose of radiation into small doses administered at intervals. 2. and modification of whey protein. They'd like to characterize and improve the mechanical properties-tensile strength, elongation, stretchiness Noun 1. stretchiness - the capacity for being stretched stretchability, stretch elasticity, snap - the tendency of a body to return to its original shape after it has been stretched or compressed; "the waistband had lost its snap" , elastic modulus, flexibility-of whey protein films and whey protein-milk fat emulsion films. Further information. John Krochta; phone: 530-752-2164; fax: 530-752-4759. |
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