Thermal behavior of whey protein films laminated with corn zein protein

Advancing the chemical engineering fundamentals

Polymer Science & Engineering (T2-12P)

MSc Fariba Jabbari
Isfahan University of Technology
Chemical Engineering

Islamic Republic of Iran

Dr babak ghanbarzadeh
University of tabriz
Food Science and Technology

Islamic Republic of Iran

Dr Abdolrasul Oromiehie
Iran Polymer and Petrochemical Institute
Plastics

Islamic Republic of Iran

Dr Saied Nouri Khorasani
Esfahan University of Technology
Chemical Engineering
Polymer Group,Chemical Engineering Department,Isfahan University of Technology
Isfahan,IRAN
Islamic Republic of Iran

Keywords: whey,zein, lamination,dsc,dmta

The objectives of this research were to investigate the effect of laminating one layer of corn zein film on thermal behavior of whey protein films .Plasticized whey protein-glycerol and zein- glycerol, olive oil films were prepared by casting method. They were laminated by a cold press in100Kg/Cm2 for five minutes. Differential scanning calorimetric (DSC) and dynamics mechanical thermal analysis (DMTA) were used to investigate thermal properties of films. Both techniques showed that lamination of corn zein film contain glycerol and olive oil improved the thermal properties of whey peotein films by increasing glass transition temperature (Tg) of whey protein films. Whey protein films that were laminated to zein - olive oil had more Tg compare to zein- glycerol film. DMTA results showed increase in storage modulus of laminating films. DSC thermogram didn't show any melting or crystallization peak that related to plasticizers.

Presented Tuesday 18, 13:30 to 15:00, in session Polymer Science & Engineering (T2-12P).