Research Article
Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties
Table 1
Different types/modifications of whey protein used.
| Designation | Type of protein/modification |
| w1 | pH 6/(10% w/w) | w2 | pH 3/(15% w/w) | w3 | pH 7/(8% w/w) | w4 | Acetylated/5% anhydride | w5 | Acetylated/10% anhydride | w6 | Succinylated/5% anhydride | w7 | Succinylated/10% anhydride | w8 | Hydrolyzed/0.5% Alcalase DH = 6 | w9 | Hydrolyzed/0.5% Alcalase DH = 9.5 | w10 | pH 3/(15% w/w) | w11 | pH 7/(10% w/w) | w12 | pH 3/(8% w/w) |
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DH: degree of hydrolysis.
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