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J Agric Food Chem. 2001 Mar;49(3):1397-403.

Mechanical and barrier properties of cross-linked soy and whey protein based films.

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  • 1Canadian Irradiation Centre (CIC), Research Center in Microbiology and Biotechnology, INRS-Institut Armand-Frappier, 531 Boulevard Des Prairies, Laval, Qu├ębec H7V 1B7, Canada.


Sterilized biofilms based on soy protein isolate (SPI, S system) and a 1:1 mixture of SPI and whey protein isolate (WPI, SW system) were achieved through the formation of cross-links by means of gamma-irradiation combined with thermal treatments. The effect of the incorporation of carboxymethylcellulose (CMC) and poly(vinyl alcohol) was also examined. gamma-Irradiation combined with thermal treatment improved significantly the mechanical properties, namely, puncture strength and puncture deformation, for all types of films. Irradiated formulations that contain CMC behave more similarly as elastomers. CMC showed also significant improvements of the barrier properties, namely, water vapor permeability, for irradiated films of the S system and for non-irradiated films of the SW system.

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