Modeling the effect of glycerol on the moisture sorption behavior of whey protein edible films

John N. Coupland, Niamh B. Shaw, Frank J. Monahan, E. Dolores O'Riordan, Michael O'Sullivan

Research output: Contribution to journalArticlepeer-review

130 Scopus citations

Abstract

Moisture sorption isotherms (aw = 0.115-0.94) were measured for a series of whey protein isolate (WPI) edible films prepared with different amounts of glycerol as a plasticizer (glycerol:total non-volatile material G = 0-0.5) and for native WPI. The moisture sorption characteristics of the native protein were similar to those of the G = 0 films and the equilibrium moisture content of the films increased linearly with G at all humidities. The Guggenheim-Anderson-de Boer was superior to either the Peleg or BET model as a model for the measured isotherms. The equilibrium moisture content of the films, M, was modeled using a four-parameter empirical model, M = k1exp(k2aw)+k3exp(k4aw)G, where k1-4 are 0.0016, 2.72, 0.0046, and 6.24, respectively (r = 0.98).

Original languageEnglish (US)
Pages (from-to)25-30
Number of pages6
JournalJournal of Food Engineering
Volume43
Issue number1
DOIs
StatePublished - Jan 2000

All Science Journal Classification (ASJC) codes

  • Food Science

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