Effect of thermally induced denaturation on molecular interaction-response relationships of whey protein isolate based films and coatings

• Published in: Progress in organic coatings Vol. 104; pp. 161 - 172
• Main Authors: Schmid, Markus, Pröls, Sandra, Kainz, Daniel M., Hammann, Felicia, Grupa, Uwe
• Format: Journal Article
• Language: English
• Published: Lausanne Elsevier B.V 01.03.2017; Elsevier BV
• Subjects: Chemical bonds; Coatings; Covalent bonds; Cross-linking density; Crosslinking; Degree of denaturation; Denaturation; Density; Intramolecular and intermolecular interactions; Knowledge; Mechanical properties; Molecular interaction-property relationships; Molecular interactions; Protective coatings; Solubility; Solubility and swelling studies; Structural stability; Swelling; Whey; Whey protein isolate; Intramolecular and intermolecular interactions; Cross-linking density; Degree of denaturation; Solubility and swelling studies; Molecular interaction-property relationships; Whey protein isolate
• ISSN: 0300-9440; 1873-331X
• DOI: 10.1016/j.porgcoat.2016.11.032

•The degree of denaturation has a significant influence on the cross-linking density.•Mechanical properties are significantly influenced by the cross-linking density.•The cross-linking density has only a minor effect on the barrier properties.•The cross-linking density of 100% denatured films are comparable with natural rubber. The functional properties of whey protein isolate (WPI) based films and coatings have been the subject of several studies. However, quantitative information on the molecular interactions is rare. The solubility studies presented here allow qualitative statements to be made about the molecular interactions in WPI-based films. The other objective of this study was to determine the cross-linking density (CLD). Swelling studies were performed on WPI-based films containing different amounts of denatured WPI. The results of the swelling studies showed that the degree of denaturation has a significant influence on the CLD, which is directly proportional to the number of disulfide bonds in the WPI-based network. As a result, the structural stability of the polymer network was improved. The swelling studies showed that there was a significant linear increase in CLD of 1.17·10−4molcm−3 on going from 50% to 100% denatured WPI-based films (0.22·10−4molcm−3→1.39·10−4molcm−3). The solubility study showed that WPI film solubility is mainly influence by non-covalent bonds up to a degree of denaturation of 75%. In general, there was a correlation between CLD and the mechanical properties of the films. The Younǵs modulus increased by 320% on going from 25% to 100% denatured WPI-based films (26.70MPa→85.30MPa). The CLD had only a minor effect on the barrier properties of the WPI-based films. Thus, this scientific paper provides new knowledge for researchers and material developers because qualitative information about the covalent intermolecular interactions in whey protein isolate based films and coatings has been obtained for the first time.