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)

DH: degree of hydrolysis.