Film properties of whey protein isolate-xylose maillard reaction products

The project aimed to improve the mechanical and water barrier properties of whey protein isolate(WPI) film by optimizing the formation condition,and changing materials or their concentrations.Thickness of WPI film increased with the increasing of protein or glycerol concentration.Mechanical strength of film increased with the increasing of protein concentration,and decreased with the increasing of glycerol concentration.The optimum condition for WPI film formation was at protein concentration 10%(g/mL),glycerol concentration 10%(mL/mL),and heated at 80 ℃ for 30 min.Maillard Reaction between WPI and xylose was developed when heated at 80 ℃ for 45 min.Besides,increase of xylose concentration was related to the increasing of film thickness and decreasing of mechanical strength.The optimum condition for WPI-xylose Maillard Reaction Products(MRPs) film formation was at protein concentration 10%(g/mL),xylose concentration 5%(g/mL),glycerol concentration 5%(mL/mL),and heated at 80 ℃ for 45 min.