Effect of Sodium Sulfite, Sodium Dodecyl Sulfate, and Urea on the Molecular Interactions and Properties of Whey Protein Isolate-Based Films.
Whey protein coatings and cast films are promising for use as food packaging materials. Ongoing research is endeavoring to reduce their permeability. The intention of this study was to evaluate the effect of the reactive additives sodium sulfite, sodium dodecyl sulfate (SDS), and urea on the oxygen barrier, water vapor barrier, and protein solubility of whey protein cast films. The concentration of the reactive additives was 1 to 20 wt.-%. Dried whey protein cast films were used as substrate materials. The water vapor transmission rate, the oxygen permeability, and the protein solubility were measured. Effective diffusion coefficients and effective sorption coefficients were calculated from the results of the water vapor sorption experiments. The presence of sodium sulfite resulted in an increased number of hydrophobic interactions and hydrogen bonds and a slightly decreased number of disulfide bonds. The oxygen permeability decreased from 68 to 46 cm3(STP/standard temperature and pressure) 100 μm (m2d bar)-1for 1 wt.-% SDS in the whey protein cast film. The water vapor transmission rate decreased from 165 to 44 g 100 μm (m2d)-1measured at 50 to 0% r. h. for 20 wt.-% SDS in the whey protein cast film. The reduction in the water vapor transmission rate correlated with the lower effective diffusion coefficient.
Fraunhofer Institute for Process Engineering and Packaging IVVFreising, Germany; Chair for Food Packaging Technology, Technische Universität MünchenFreising, Germany.
Markus
M
Schmid
Fraunhofer Institute for Process Engineering and Packaging IVV Freising, Germany.
Tobias K
TK
Prinz
Fraunhofer Institute for Process Engineering and Packaging IVV Freising, Germany.
Andreas
A
Stäbler
Fraunhofer Institute for Process Engineering and Packaging IVVFreising, Germany; Chair for Food Packaging Technology, Technische Universität MünchenFreising, Germany.
Sven
S
Sängerlaub
barrier properties; biopolymer; mechanical properties; protein solubility; reactive additives; whey protein