Use of γ-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films

Radiation Physics and Chemistry

Volumn 63, Issue 3-6, 2002, Pages 821-825

  Ouattara, B ^a,b   Canh, L T ^a,b   Vachon, C ^a,b   Mateescu, M A ^c   Lacroix, M ^a,b  

^a Canadian Irradiation Center CIC   (Canada)

^b INRS INSTITUT ARMAND FRAPPIER   (Canada)

^c UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

Author keywords

Cross linking; Irradiation; Protein films

Indexed keywords

BIOFILMS; CALCIUM COMPOUNDS; CROSSLINKING; IRRADIATION; MECHANICAL PERMEABILITY; SIZE EXCLUSION CHROMATOGRAPHY;

PROTEIN ISOLATE;

PROTEINS;

CALCIUM CASEINATE; CALCIUM DERIVATIVE; MILK PROTEIN; PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CROSS LINKING; FILM; GAMMA IRRADIATION; GEL PERMEATION CHROMATOGRAPHY; GRAVIMETRY; METHODOLOGY; MOLECULAR WEIGHT; PERMEABILITY; PROTEIN ANALYSIS; PROTEIN CROSS LINKING; PROTEIN ISOLATION; PROTEIN STABILITY; WATER VAPOR; WHEY;

EID: 0036122546     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(01)00573-4     Document Type: Article

References (21)

1. Formation of free-standing sterilized films from irradiated caseinates
2. Amino acids, peptides, and proteins
3. Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure
4. Edible films and coatings: Tomorrow's packaging: A review
5. Property modification of edible wheat, gluten-based films
6. Ultraviolet radiation affects physical and molecular properties of soy protein films
7. Chemically modified soy protein films
8. Edible gluten films: Influence of the main process variables on film properties using response surface methodology
9. Edible films and coatings: A review
10. Edible biodegradable polymer films: Challenge and opportunities
11. Surface activity, film formation, and emulsifying properties of milk proteins
12. Transglutaminase catalyzed crosslinking on functional properties of whey protein-based edible films
13. Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content
14. Water vapor permeability properties of edible whey protein-lipid emulsion films
15. Formation of sterilized edible films based on caseinates: Effects of calcium and plasticizers
16. Heat curing of whey protein films
17. Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films
18. Whey protein emulsion films performance as affected by lipid type and amount
19. 2-precipitated casein
20. Biological effects of ionizing radiation