Mechanical Properties of and Water Vapor Transferability Through Whey Protein Films

Abstract

Transglutaminase was used to produce films by polymerization of whey proteins. The reaction mixture consisted of 5% whey protein in pH 7.5 buffered solution under reducing conditions in the presence of Ca2+ ions and glycerol. The water vapor transferability and the percentage of moisture of films were not significantly influenced by the whey protein fraction. Water vapor transferability was inversely related to film thickness. Glycerol concentration of films directly affected film resistance to breakage, moisture content, and resistance to water vapor transferability. © 1992, American Dairy Science Association. All rights reserved.