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Abstract This study aimed to evaluate the effect of addition of xylooligosaccharide (XOS) and galactooligosaccharide (GOS) to whey protein (WP) films produced by casting technique and using glycerol as a… Click to show full abstract
Abstract This study aimed to evaluate the effect of addition of xylooligosaccharide (XOS) and galactooligosaccharide (GOS) to whey protein (WP) films produced by casting technique and using glycerol as a plasticizer. The films were evaluated for thickness, scanning electron microscopy (SEM), differential scanning calorimetry (DSC), mechanical properties, water vapor permeability (WVP) and contact angle. No effect of the addition of prebiotic components on thickness of the films was observed (0.13–0.14 mm, p > 0.05). XOS and GOS addition resulted in similar cross-sectional SEM images, presenting smaller and retracted laminated structures, with lower tensile strength and higher elongation at break (3.8–1.7 MPa and 144–208%, respectively, p
Journal Title: Food Hydrocolloids
Year Published: 2020
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