ABSTRACT
Introduction ........................................................................................................ 445
Materials and Methods ..................................................................................... 447
Materials ...................................................................................................... 447
Preparation of Film-Forming Solutions.................................................. 447
Film Formation........................................................................................... 447
Measurement of Film Thickness and Physical Properties .................. 448
Water Vapor Permeability......................................................................... 448
Mechanical Properties ............................................................................... 448
Differential Scanning Calorimetry (DSC)............................................... 448
Statistical Analysis ..................................................................................... 449
Results and Discussion ..................................................................................... 449
Water Vapor Permeability......................................................................... 449
Mechanical Properties ............................................................................... 450
Differential Scanning Calorimetry (DSC)............................................... 450
Conclusions......................................................................................................... 452
References ........................................................................................................... 453
There has been a resurgence of interest in recent years in the development of
edible films for food (Debeaufort et al., 1998). Several studies have indicated
the potential of milk proteins for use in edible films. For instance, caseinates
easily form films from aqueous solutions because of their random-coil
nature and ability to form extensive intermolecular hydrogen, electrostatic,
and hydrophobic bonds, resulting in an increase of the interchain cohesion
(McHugh and Krochta, 1994).
