Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films

Abstract

ABSTRACT: The water‐vapor permeability (WVP) and mechanical properties of edible films formed from dry blends or co‐dried preparations of protein‐polysaccharide powders prepared from whey protein concentrate (WPC)‐45 and alginate, pectin, carrageenan, or konjac flour (WPC‐45‐to‐polysaccharide ratio of 95:5 w/w) were investigated. Films were prepared from 8% WPC using WPC‐45 (45% protein powder), consisting of 17.76 g of WPC‐45 in 82.84 g of water per 100 g solution to give 8% protein w/w. Films formed from co‐dried powders had lower WVP and higher tensile strength (TS), elastic modulus (EM) (P < 0.05), and elongation (EL) than equivalent films formed from the dry blended powders. Films containing alginate had lower WVP and higher TS, EM, and EL than films containing pectin, carrageenan, or konjac flour. There is potential to alter the physical properties of hydrophilic films by combining whey protein and polysaccharide components.