Preparation of casein films by a modified wet spinning process

• Published in: Journal of food science Vol. 62; no. 4; pp. 744 - 747
• Main Authors: Frinault, A. (INRA, Nantes, France.), Gallant, D.J, Bouchet, B, Dumont, J.P
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-07-1997; Institute of Food Technologists; Wiley Subscription Services, Inc; Wiley
• Subjects: Applied sciences; Biological and medical sciences; Biology; casein; CHAMPIGNON COMESTIBLE; CHEMICOPHYSICAL PROPERTIES; EDIBLE FUNGI; Exact sciences and technology; Food industries; Food packaging; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Life Sciences; MATERIALES DE EMPAQUE; MATERIAU DE CONDITIONNEMENT; MECHANICAL PROPERTIES; Natural polymers; PACKAGING MATERIALS; PERMEABILIDAD; PERMEABILITE; PERMEABILITY; Physicochemistry of polymers; PROPIEDADES FISICOQUIMICAS; PROPIEDADES MECANICAS; PROPRIETE MECANIQUE; PROPRIETE PHYSICOCHIMIQUE; Proteins; SETAS COMESTIBLES; vapor permeability; wet spinning; Film; Mechanical properties; Fabrication property relation; Wet spinning; Milk protein; Steam permeability; Casein; Ultrastructure; Edible film; Preparation; Water solubility; pH; Physicochemical properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1997.tb15448.x

Casein films prepared by a modified wet-spinning process were studied using microscopy and measurements of physico-chemical and mechanical characteristics. The pH of the film-forming solution was critical for film properties. The most effective films were formed with pH 9 film-forming solutions. They had low solubility in water and highest tensile strength (4.5 MPa), highest percentage elongation at break (68.6%) and lowest water vapor permeability (3.9 10(-10) g.m-1.s-1.Pa-1) values. Scanning electron micrographs revealed that those films had a denser ultrastructure than the others