UV-Bestrahlung von Molkenprotein-basierten Folien
Due to their high oxygen barrier, whey protein-based films and coatings are of great interest in the food packaging industry. In order to optimize their functional properties by crosslinking, the films were irradiated with UV. Depending on the radiation dose, an increased yellowing of the films occurs. Elongation at break and Young’s Modulus showed no changes caused by UV treatment, whereas the tensile strength increased with increasing radiation dose in transverse direction. Furthermore, no alteration in the barrier properties of the WPI films due to UV treatment was found. A significant decrease in protein solubility in all buffer systems knowing to splits disulfide bridges and non-covalent bonds was shown, indicating increased intermolecular forces as a function of the UV dose.
Keywords: whey protein isolate films, UV radiation, mechanical properties, barrier properties, structure-response relationships
Schlagworte: Molkenproteinisolat, UV-Bestrahlung, mechanische Eigenschaften, Barriereeigenschaften,