Effects of Hydrolysed Whey Proteins on the Techno-Functional Characteristics of Whey Protein-Based Films.docVIP

Materials 2013, 6, 927-940; doi:10.3390/ma6030927 OPEN ACCESS materials ISSN 1996-1944 /journal/materials Article Effects of Hydrolysed Whey Proteins on the Techno-Functional Characteristics of Whey Protein-Based Films Markus Schmid 1,2,*, Lesley-Virgina Hinz , Florian Wild and Klaus Noller 1 1 1 1 Fraunhofer-Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany; E-Mails: lesley-virgina.hinz@gmx.de (L.-V.H.); florian.wild@ivv.fraunhofer.de (F.W.); klaus.noller@ivv.fraunhofer.de (K.N.) 2 Chair of Food Packaging Technology, Technische Universit?t München, Weihenstephaner Steig 22, Freising 85354, Germany * Author to whom correspondence should be addressed; E-Mail: markus.schmid@ivv.fraunhofer.de; Tel.: +49-8161-491-526; Fax: +49-8161-491-555. Received: 24 September 2012; in revised form: 1 March 2013 / Accepted: 4 March 2013 / Published: 7 March 2013 Abstract: Pure whey protein isolate (WPI)-based cast films are very brittle due to its strong formation of protein cross-linking of disulphide bonding, hydrogen bonding as well as hydrophobic and electrostatic interactions. However, this strong cross-linking is the reason for its final barrier performance. To overcome film brittleness of whey protein layers, plasticisers like glycerol are used. It reduces intermolecular interactions, increases the mobility of polymer chains and thus film flexibility can be achieved. The objective of this study was to investigate the influence of hydrolysed whey protein isolate (WPI) in whey protein isolate-based cast films on their techno-functional properties. Due to the fact, that the addition of glycerol is necessary but at the same time increases the free volume in the film leading to higher oxygen and water vapour permeability, the glycerol concentration was kept constant. Cast films with different ratios of hydrolysed and not hydrolysed WPI we