Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Materials Science and Engineering

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

7-2013

Journal or Book Title

Journal of Food Engineering

Volume

117

Issue

1

First Page

133

Last Page

140

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.1016/j.jfoodeng.2013.01.046

Abstract

Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3–4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety.

Comments

This is a manuscript of an article published as Kadam, Dattatreya M., Mahendra Thunga, Sheng Wang, Michael R. Kessler, David Grewell, Buddhi Lamsal, and Chenxu Yu. "Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles." Journal of Food Engineering 117, no. 1 (2013): 133-140. DOI: 10.1016/j.jfoodeng.2013.01.046. Posted with permission.

Copyright Owner

Elsevier Ltd.

Language

en

File Format

application/pdf

Published Version

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