Casein Films: The Effects of Formulation, Environmental Conditions and the Addition of Citric Pectin on the Structure and Mechanical Properties

Polymers

Laetitia M. Bonnaillie¹  Han Zhang²  Serife Akkurt²  Kit L. Yam² 

[1] Dairy & Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA; E-Mail:;Department of Food Science, Rutgers School of Environmental and Biological Sciences, 65 Dudley Road, New Brunswick, NJ 08901, USA; E-Mails:

关键词: high-methoxyl pectin;    milk protein;    edible film;    food packaging;   

DOI  :  10.3390/polym6072018

来源: mdpi

【 摘 要 】

Thin casein films for food packaging applications reportedly possess good strength and low oxygen permeability, but low elasticity and high sensitivity to moisture. Modifying the films to target specific behaviors depending on environmental conditions can enable a variety of commercial applications for casein-based films. The mechanical properties of solvent-cast (15% solids) calcium-caseinate/glycerol films (CaCas:Gly ratio of 3:1) were characterized as a function of processing and environmental conditions, including film thickness, solution formulation and ambient humidity (from 22% to 70% relative humidity (RH) at ~20 °C). At constant RH, the elongation at break (EAB) had a strong positive dependence on the film thickness. When RH increased, the tensile strength (TS) and modulus (E) decreased approximately linearly, while EAB increased. From 0.05% to 1% (w/w) of citric pectin (CP) was then incorporated into CaCas/Gly films following seven different formulations (mixing sequences), to alter the protein network and to evaluate the effects of CP on the tensile properties of CaCas/Gly/CP films. At constant film thickness and ~60% RH, the addition of 0.1% or 1.0% CP to the films considerably increased or decreased EAB, TS and E in different directions and to different extents, depending on the formulation, while optical micrographs also showed vastly differing network configurations, suggesting complex formulation- and stoichiometry-dependent casein-pectin interactions within the dried films. Depending on the desired film properties and utilization conditions, pectin may be a useful addition to casein film formulations for food packaging applications.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.