Abstract
Oxygen permeability (OP) and water vapor permeability (WVP) of whey protein isolate (WPI) and β-lactoglobulin (β-Lg) edible films were studied at three different levels of glycerol content. WVP and OP of WPI films were not statistically different from WVP and OP of β-Lg films. Although the presence of glycerol as plasticizer could have masked some differences between β-Lg and WPI films, β-Lg appears to contribute to the barrier properties of the protein matrix of WPI in a manner similar to the other whey protein fractions. Temperature had an exponential effect on the OP of WPI and β-Lg films. Results fitted the Arrhenius model with activation energies in the 10.5−13.5 kcal/mol range. Keywords: Whey protein; β-lactoglobulin; edible films; oxygen permeability; water vapor permeability
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