期刊
FOOD HYDROCOLLOIDS
卷 105, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.105804
关键词
Gelatin; Zein; Ductility; Water resistance; Plasticizer; Film
资金
- National Key R&D Program of China [2016YFD0400801]
- National Natural Science Foundation of China [31871846, 31801589]
- national first-class discipline program of Food Science and Technology [JUFSTR20180204]
- 111 project [B07029]
- program of Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
Gelatin films do not have sufficient water resistance to withstand high moist when used as food packaging. In this study, the water resistance property of gelatin film was firstly improved by compositing with hydrophobic zein for moist food packaging application. Zein was processed with gelatin at different ratio to form composite films. The solubility of the composite films in water decreased to 40% and the reduction of affinity to water was affirmed by higher water contact angle. The crystallinity percentage of the films were increased, detected by the x-ray diffraction (XRD), which might be also contributed in the water resistance. The modification in secondary structure of gelatin/zein was observed by FTIR spectroscopy. Moreover, zein also could improve the ductility of gelatin films in the presence of plasticizer. Elongation, a measure of ductility, of the films improved with up to 87%. Zein dispersed into gelatin homogeneously till 20% and higher concentrations result in large aggregates of zein molecules that lead to weakened molecular interaction. The aggregation of zein was observed by SEM to confirmed the desirable gelatin/zein ratio.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据