지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.12
- 수록면
- 28 - 38 (11page)
- DOI
- 10.7584/JKTAPPI.2021.12.53.6.28
이용수
초록· 키워드
오류제보하기
Whey protein isolates (WPIs) are a byproduct of cheese and milk processing. WPI-based films offer transparency and good gas barrier properties at a low relative humidity, along with numerous different functional groups. However, they are hydrophilic, which restricts their use, and feature poor mechanical properties like brittleness. In this study, we explored the properties of WPI based coating materials depending on the type and contents of plasticizers, to use as a barrier coating materials for paper. Coating materials of WPI/glycerol (GY) and WPI/sorbitol (SO) with different plasticizer contents were prepared by solution blending. These materials were then coated on the surface of paper. The morphological structure, burst strength, tensile index, elongation at break, air permeability, and surface properties of the WPI/GY and WPI/SO-coated papers were investigated and compared based on the type and content of plasticizer. Compared to the WPI/GY-coated papers, the cracking of coating layers on the WPI/SO-coated papers was mitigated with increasing SO content in the WPI matrix. The WPI/SO-coated papers exhibited a higher tensile index, elongation at break, and air barrier than the WPI/GO-coated papers. Surface property analysis revealed that the hydrophilicity of both coated papers increased with increasing plasticizer content. However, further research is needed to reduce the hydrophilicity in WPI-coated papers and improve the compatibility between WPI and the plasticizer to enable their application in packaging.
목차
ABSTRACT
1. 서론
2. 재료 및 방법
3. 결과 및 고찰
4. 결론
Literature Cited
참고문헌 (34)
참고문헌 신청
Song, H. -G. / 2020 / High gas barrier properties of whey protein isolate-coated multi-layer film at pilot plant facility and its application to frozen marinated meatloaf packaging / Food Packag. Shelf Life 26:100599
Schimid, M / 2014 / Properties of transglutaminase crosslinked whey protein isolate coating and cast films / Packag. Technol. Sci 27:799~817
Winkler, H / 2015 / Synthesis of hydrophobic whey protein isolate by acylation with fatty acids / Eur. Polym. J 62:10~18
Jafarzadh, S / 2020 / Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products / Trends Food Sci. Technol. 100:262~277
Gounga, M. E / 2007 / Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation / J. Food Eng. 83:521~530
Schimid, M / 2014 / Properties of transglutaminase crosslinked whey protein isolate coating and cast films / Packag. Technol. Sci 27:799~817
Winkler, H / 2015 / Synthesis of hydrophobic whey protein isolate by acylation with fatty acids / Eur. Polym. J 62:10~18
Jafarzadh, S / 2020 / Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products / Trends Food Sci. Technol. 100:262~277
Gounga, M. E / 2007 / Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation / J. Food Eng. 83:521~530
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