The role of sulfhydryl/disulfide interchange in determining the water vapor permeability (WVP) and mechanical properties of edible films from whey protein isolate (WPI) was investigated. Nearly total inhibition of sulfhydryl/disulfide interchange by the sulfhydryl blocking agent N -ethylmaleimide (NEM) reduced protein solubility by 50%, but had no effect on WVP, Young's modulus, yield stress, or breaking stress. Breaking strain was reduced significantly at high levels of added NEM. Reduction of disulfide bonds with cysteine had no effect on WVP. The effects of hydrogen bonding far outweigh those of disulfide bonding in WPI films.
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Fairley et al. (1996) studied this question.
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