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The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films

Quinones Perez, Cyd Marie
http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181

Abstract Details

2019, Master of Science, Ohio State University, Food Science and Technology.
A container is a barrier between a packaged product and its external environment, and it protects the product from interaction between water, oxygen, dirt, light in some cases and microorganisms. The main types of food packaging materials are glass, plastic, metal, paper board and composites. Plastics are made from polymers. A polymer is made of a large number of monomeric units connected by covalent chemical bonds to make a large molecular weight structure. Some polymers are petroleum based while others are made from plants, animals or microorganisms. Due to increased environmental concerns about plastic waste, many researchers are currently focusing on the synthesis of bio-based sustainable plastic packaging materials. Polysaccharides such as Hydroxypropyl Methylcellulose (HPMC), and proteins such as Whey Protein Isolate (WPI) are being used in the food industry because they are widely available, nontoxic and have the capacity to produce edible films with acceptable properties. The objectives of this study were to compare the ratio of blending HPMC with WPI on physical, mechanical, thermal and permeability properties of films made with the blends. Five different blends were tested HPMC-WPI (100:0), HPMC-WPI (75:25), HPMC-WPI (50:50), HPMC-WPI (25:75) and HPMC-WPI (0:100). The impact of these blends on thickness, moisture content, water activity, homogeneity, oxygen transmission, water vapor permeability (WVP), glass transition temperature and morphology were determined. The results for moisture content showed that there was no significant difference between the films made with the different blends. However, HPMC-WPI (75:25) had a higher moisture content than the other blended films. The results for water activity showed that significant differences existed between some samples. The oxygen transmission analysis showed that there were no significant differences between the samples tested. HPMC-WPI (25:75) had the highest oxygen transmission rate and HPMC-WPI (50:50) had the lowest, but modifications such as increasing the relative humidity during the analysis are still necessary to confirm these results. There were no significant differences between the different permeabilities of the samples tested for water vapor permeability. The glass transition temperatures of the films shifted from 135oC to 95oC as a result of increased addition of the HPMC fraction. This indicated that the thermal transitions of the blends shifted to higher temperatures by the HPMC. The thermo-Gravimetric Analysis showed that the degradation peaks shifted to a lower temperature as the WPI concentration increased in the samples. The scanning electron micrographs of the films at different HPMC/WPI concentrations revealed homogeneously blended materials. The X-ray diffraction patterns that the blends developed higher and more intense peaks when the HPMC fraction increased. This indicated that HPMC had a higher degree of crystals when compared with WPI. This research showed that blended HPMC/WPI film could be made but more research is needed for their optimization.
Melvin Pascall (Advisor)
Gireesh Rajashekara (Committee Member)
Hua Wang (Committee Member)
140 p.
Food Science

Recommended Citations

Citations

  • Quinones Perez, C. M. (2019). The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181

    APA Style (7th edition)

  • Quinones Perez, Cyd. The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films . 2019. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181.

    MLA Style (8th edition)

  • Quinones Perez, Cyd. "The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films ." Master's thesis, Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555683537227181

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.