Study of the Physical Properties of Whey Protein Isolate and Gelatin Composite Films

作者：Yanfeng Jiang, Yanxia Li, Zhi Chai, Xiaojing Leng · 发表于：Journal of Agricultural and Food Chemistry · 年份：2010 · DOI：10.1021/jf9040904 · 被引用次数：140 · 研究领域：Collagen: Extraction and Characterization、Nanocomposite Films for Food Packaging、Meat and Animal Product Quality

The relationships between the microstructural and physical properties of the whey protein isolate and gelatin (WPI/gelatin) composite films were investigated in the present work. Through the electrostatic effects at pH 8, WPI and gelatin molecules could form compact aggregates in solution, where a remarkable shrinkage of the gelatin molecules was observed, when the WPI/gelatin mass ratio was close to 50W:50G. FT-IR analysis indicated that hydrogen bonding also involved the aggregation and film-forming process. The melting temperature of the 50W:50G composite film increased by 9 degrees C compared with the single component films. However, this aggregation process also made the film network microstructure discontinuous, and led to a decline of the puncture strength of the film near 50W:50G; in contrast, the deformation and water vapor permeability of the composite films increased with the gelatin content, while the moisture content and solubility did not show significant variations.