Send to

Choose Destination
J Agric Food Chem. 2002 Oct 9;50(21):6053-7.

Isothermal calorimetry study of calcium caseinate and whey protein isolate edible films cross-linked by heating and gamma-irradiation.

Author information

Canadian Irradiation Centre-Research Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531 boulevard Des Prairies, Laval, Qu├ębec H7V 1B7, Canada.


The contribution of thermal and radiative treatments as well as the presence of some excipients, namely glycerol, carboxymethylcellulose (CMC), pectin, and agar, on the formation of protein-protein interactions as well as the formation and loss of protein-water interactions was investigated by means of differential scanning calorimetry in an isothermal mode. Protein-water interactions were assessed through measurement of the heat of the wetting parameter. Isothermal calorimetry measurements pointed out that gamma-irradiation does not favor protein-water interactions, as reflected by its endothermic contribution (P < or = 0.05) to the heat of wetting values. Although significant (P < or = 0.05), the effect of the thermal treatment on endothermic responses using isothermal calorimetry was found to be somewhat lower. Among excipients added to biofilm formulations, glycerol generated the most important losses of protein-water interactions, as inferred by its significant (P < or = 0.05) endothermic impact on the heat of wetting values.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center