title: Hydrophobicity, thermal and micro-structural properties of whey protein concentrate-pullulan-beeswax films.
abstract: In this research, effects of beeswax (BW) on functional properties of whey protein concentrates (WPC):pullulan (PUL) films were investigated. For this purpose, 0, 10, 20 and 30w/w(glycerol)% BW rates and 30:70, 50:50 and 70:30w/w% WPC:PUL ratios were applied. Films containing 70% WPC:30% PUL (WPC70) and 30% BW (BW30) justified the highest contact angle (92.4°) among all films; SEM micrographs indicated that BW could come toward the surface of films during drying stage and resulted in a higher hydrophobic behavior of bilayer films compared with blend films. WPC70 supplied the lowest T(g) values (36-48 °C) among different proportions of WPC-PUL; the highest melting points were just assured in the absence of BW regardless of combination ratio for WPI:PUL. BW30 films deserved lower roughness rates than BW20 (and even BW10) films, indicating more advantageous microstructure and higher hydrogen connections in BW30 films and justifying similar melting points attained for BW30 films to BW20 or 10 ones. Overall, application of WPC70 and BW30 was recommended to obtain optimum combination of final properties for WPC-PUL-BW bilayer films as SEM exhibited flexible and elastic structures of such films.
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Khanzadi
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Habibollah
authors.initials: H
authors.lastname: Mirzaei
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Danial
authors.initials: D
authors.lastname: Dehnad
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran.
authors.forename: Faramarz Khodaian
authors.initials: FK
authors.lastname: Chegini
authors.affiliation: Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Yayha
authors.initials: Y
authors.lastname: Maghsoudlou
mesh_terms: D005936:Glucans / Q000737:chemistry*; D057927:Hydrophobic and Hydrophilic Interactions; D008422:Materials Testing; D013499:Surface Properties; D014885:Waxes / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D005936:Glucans; D014885:Waxes; D000067816:Whey Proteins; C038228:beeswax; C009109:pullulan
keywords: Beeswax; Pullulan; Whey protein concentrate