A. Cruz , E. San Martin , R. Pedroza-Islas , S.A. Tomas and R. Saavedra
JOURNAL DE PHYSIQUE IV 125, 125 (2005)
The water vapour permeability of protein and gum-based edible films was studied by means of a photothermal method. The films were prepared with two basic ingredients, whey protein concentrate and mesquite gum, according to the proportions 75:25, 50:50, 25:75, and 0:100 (weight:weight). The water vapour diffusion coefficient of the analyzed films was found within the interval 0.37 x 10(-6) to 2.04 x 10(-6) cm(2)/s, increasing linearly by increasing the mesquite gum composition in the films. The incorporation of mesquite gum in films produces less effective moisture barriers due to its highly hydrophilic property.