期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 97, 期 13, 页码 4580-4587出版社
WILEY
DOI: 10.1002/jsfa.8327
关键词
biodegradable films; protein; phenolic acids; cross-linking
资金
- National Council of Technological and Scientific Developmen (CNPq) [473233/2012-6]
- Funcap (Fundacao Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico) [BMD-0008-00350.01.08-12]
BACKGROUND: Corn zein is a predominatly hydrophobic protein, forming films with relatively good water resistance. Tannic acid, especially in its oxidized form, is supposed to cross-link proteins including zein, which may be explored to further enhance the water resistance of zein films. The effects of different contents (0-8 wt%) of unoxidized and oxidized tannic acid (uTA and oTA, respectively) on the properties of zein films at different pH values (4-9) were studied, according to central composite designs. RESULTS: Increasing tannic acid contents and pH values resulted in decreased water solubility and increased tensile strength and modulus of films. The presence of tannic acid provided the films with a yellowish color and increased opacity. Paired t-tests indicated that oTA films presented higher tensile strength, lower water vapor permeability and lower water solubility than uTA films. CONCLUSION: Higher tannic acid contents and pH values resulted in films with better overall physical properties, which might be ascribed to cross-linking, although the films were still not water resistant. The resulting films have potential to be used for food packaging and coating applications. (C) 2017 Society of Chemical Industry
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