USE OF MILK PROTEINS AS NANO-PARTICLES IN PREPARATION OF EDIBLE FILMS WITH FUNCTIONAL PROPERTIES

Abstract

In this part of study, eight different types of cow’s and buffalo’s milk proteins were prepared. Acid casein, rennet casein, casein co-precipitate and total milk proteinates were prepared from cow’s and buffalo’s milk. These preparations were used as polymers to form sixteen edible film samples using different types of plasticizer (glycerol or sorbitol). The result edible films were evaluated physiochemically, mechanically and for their barrier properties. The results obtained can be summarized as follows: 1- Cow’s rennet casein preparations had the highest moisture and lactose contents among all protein preparations, while the lowest values for moisture and lactose content were recorded for buffalo’s total milk protein (TMP) and buffalo’s acid casein, respectively. 2- All protein preparations prepared from cow or buffalo’s milk contained 0.5% fat. 3- There were clear differences in protein content among all treatments. TMP samples showed the highest protein content