Changes in Flow Behavior of Whey Protein Based Adible Coating Solutions with Concentration


Abstract: The flow behavior of an edible coating solution prepared from whey protein isolate (WPI) and glycerol (G) as plasticizer was studied using a HAAKE rheometer. The parameters used were concentration (15.5, 18.0, 19.5, and 21.5^oBrix WPI-G (8, 9, 10 and 11% w/w WPI, respectively)) and temperature (5, 10, 20, and 30^oC). It was observed that with increasing concentration of WPI the flow behavior changed from Newtonian to pseudoplastic, to a degree retarded by temperature. For industrial applications, the use of 10% WPI solution below 30^oC seemed to be quite satisfactory.

Keywords: Whey protein isolate, Flow behavior, Edible coating.

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