title: Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films.
abstract: BACKGROUND
  Starch and whey protein isolate and their mixtures were used for making edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated.
  
  
  RESULTS
  With increasing protein content, the microstructure changes became more homogeneous. The water vapour permeability increases with both the humidity gradient and the starch content. For all films, the hygroscopicity increases with starch content. Surface properties change according to the starch/whey protein ratio and are mainly related to the polar component of the surface tension. Films composed of 80% starch and 20% whey proteins have more hydrophobic surfaces than the other films due to specific interactions.
  
  
  CONCLUSIONS
  The effect of carbohydrate/protein ratio significantly influences the microstructure, the surface wettability and the barrier properties of wheat starch-whey protein blend films. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland.|UMR A02.102, PAM-PAPC Lab, Université Bourgogne Franche-Comté, Agrosup Dijon, 1 esplanade Erasme, 21000, Dijon, France.
authors.forename: Ewelina
authors.initials: E
authors.lastname: Basiak
authors.affiliation: Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland.
authors.forename: Andrzej
authors.initials: A
authors.lastname: Lenart
authors.affiliation: UMR A02.102, PAM-PAPC Lab, Université Bourgogne Franche-Comté, Agrosup Dijon, 1 esplanade Erasme, 21000, Dijon, France.
authors.forename: Frédéric
authors.initials: F
authors.lastname: Debeaufort
mesh_terms: D000085:Acetates / Q000032:analysis / Q000737:chemistry; D000327:Adsorption; D002087:Butyrates / Q000032:analysis / Q000737:chemistry; D002208:Caproates / Q000032:analysis / Q000737:chemistry; D002210:Caprylates / Q000032:analysis / Q000737:chemistry; D004040:Dietary Carbohydrates / Q000032:analysis* / Q000378:metabolism; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry* / Q000378:metabolism; D004063:Digestion; D018857:Food Packaging; D005782:Gels; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D008855:Microscopy, Electron, Scanning; D009753:Nutritive Value; D009812:Odorants / Q000032:analysis; D010539:Permeability; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013499:Surface Properties; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis; D000067816:Whey Proteins / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000085:Acetates; D002087:Butyrates; D002208:Caproates; D002210:Caprylates; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D005782:Gels; D000067816:Whey Proteins; D014867:Water; C007650:ethyl acetate; C549324:ethyl caprylate; D013213:Starch; C079237:ethyl hexanoate; C045572:ethyl butyrate
keywords: aroma and water sorption; edible films; interfacial transfers; permeability; wheat starch; whey protein