Mechanical and Barrier Properties of Egg Albumen Films |
| |
| Authors: | A. GENNADIOS C.L. WELLER M.A. HANNA G.W. FRONING |
| |
| Affiliation: | Authors Gennadios, Weller, and Hanna are with the Dept. of Biological Systems Engineering,Univ. of Nebraska-Lincoln, Lincoln, NE 68583-0726. Author Froning is with the Dept. of Food Science &Technology, Univ. of Nebraska-Lincoln, Lincoln, NE 68583-0919. Direct inquiries to Dr. A. Gennadios. |
| |
| Abstract: | Films were cast and dried from heated, alkaline aqueous egg albumen solutions containing glycerin (GLY) at 30, 40, or 50% w/w of protein, polyethylene glycol (PEG) at 50 or 60%, or sorbitol (S) at 50 or 60% as plasticizers. PEG-plasticized (60%) films also were prepared by substituting 10, 30, 50, or 70% of albumen with yolk solids. Film tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter color values were measured. At a plasticizer content of 50%, films with S had the lowest WVP while films with PEG had the greatest E. S- and PEG-plasticized films had greater TS than GLY-plasticized films. Yolk solids decreased film TS, E, and WVP while increasing film yellowness. |
| |
| Keywords: | egg albumen protein films edible coatings tensile strength water vapor permeability |
|
|
