Use of γ-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films

γ-irradiation was used to produce free-standing cross-linked milk proteins. Film forming solutions were prepared according to a method previously developed in our laboratory using calcium caseinate (cas) with various proportions of whey protein isolate (wpi) or whey protein concentrate (wpc). The following caseinate-whey protein (cas:wp) ratio were prepared: 100:0, 75:25, 50:50, 25:75, and 0:100. The WVP of the films was determined gravimetrically at 23 deg. C using a modified ASTM procedure. Molecular properties characterization was performed by size exclusion chromatography (SEC). Results showed significant (p≤0.05) reduction of the WVP of protein films for the following formulations: cas:wpi or cas:wpc (100:0); cas:wpi (25:75); cas:wpc (25:75); and cas:wpc (0:100). Mixture of cas and wpi produced a synergistic effect. The strongest combined effect was obtained for cas:wpi (25:75) formulation with permeability values of 2.07 and 1.38 g mm/m2 d mm Hg for unirradiated and irradiated samples, respectively. γ-irradiation also induced a substantial increase of high molecular weight protein components in film forming solutions. The predominant fraction was ≥10x106 Da for irradiated film forming solutions, compared to less than 0.2x106 Da for native unirradiated solutions