Biotechnology and Bioprocess Engineering:BBE
- Volume 2 Issue 2
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- Pages.122-125
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- 1997
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- 1226-8372(pISSN)
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- 1976-3816(eISSN)
Production and Properties of Edible Film Using Whey Protein
- Chae, Seung-Il (Department of Biological Engineering, Inha University) ;
- Heo, Tae-Ryoen (Department of Biological Engineering, Inha University)
- Published : 1997.12.01
Abstract
The utilization of excess whey is necessary to reduce dairy waste because the large amount of whey disposal in waste streams has caused environmental problems. During whey protein film production as the effective means of utilization of excess whey, we have examined the effects of pH, temperature, and plasticizers for water vapor permeability(WVP), tensile strength(TS), and elongation rate(%E) of the whey protein films. The 10% whey protein films had the highest WVP(28.73g