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vol. 16, nr. 2 (2010)
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Effect of rapeseed oil on mechanical properties and structure of whey protein based edible coatings
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Sabina Galus, Andrzej Lenart
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW) ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 16 (2010), nr. 2,
pp. 275-284
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abstract:
The aim of his study was obtaining whey coatings from 10% whey protein isolate and glycerol at 50% (w/w) as a plasticizer. 10% emulsion of rapeseed oil was added to whey films at four levels of 10, 20, 30, and 40%. Physicochemical (water solubility and swelling, and thickness) and mechanical (tensile strength and elongation at break) properties were determined, and the structure was analysed by means of scanning electron microscopy. The research showed that an addition of oil emulsion to the whey coatings decreased thickness and increased water solubility and swelling, as well as tensile strength and elongation at break.
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keywords:
edible coatings, emulsion, physical properties
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original in:
Polish
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