Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten

대두분리단백 필름(soy protein isolate)에 옥수수 단백(zein)과 밀 단백(gluten)을 각각 적층하여 제조한 필름의 이화학적 성질

  • Lee, Myoung-Suk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Ma, Yu-Hyung (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Park, Sang-Kyu (Gwangju Institute of Science and Technology) ;
  • Bae, Dong-Ho (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • Published : 2005.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.

대두 단백 필름의 물성을 개선하기 위하여 옥수수 단백과 밀 단백을 이용하여 적층하여 필름을 제조한 후 물성을 측정하였다. 옥수수 단백(필름 B)과 밀 단백(필름 C)으로 적층한 대두 단백 필름의 인장강도가 대구조에 비해 1.5배 이상 증가 하였고 필름 C에 비해 필름 B의 인장강도가 더 높게 나타났으며 또한, 필름 C의 경우 신장률이253%로 인장강도와 신장를 모두 증가 하였다. 투습계수 측정 결과, 대조구인 필름 A와 비교해서 필름 B와C는 그 차이는 적었지만 투습계수가 감소하였다. 하지만 적층한 필름의 투습계수에는 큰 변화가 없었다. 필름 용해도는 필름 B와 C가 대조구 보다 낮았다. 색도는 필름 A와 C는 큰 차이를 보이지 않았지만 옥수수 단백으로 적층한 필름 B의 b값과 YI값이 큰 차이를 보이며 황색을 나타냈다. 본 실험 결과는 밀 단백 필름으로 적층한 필름 C가 여러 물성 면에 있어서 식품의 포장재로써 효과적이라고 판단된다.

Keywords

References

  1. Rhim JW, Hwang KT, Park HJ, Jung ST. Water-vapor transfer characteristics of carragenan-based edible film. Korean J. Food Sci. Technol. 28: 417-422 (1996)
  2. Kester JJ, Fennema OR. Edible films and coating: a review. Food Technol. 40: 47-59 (1986)
  3. Park HJ, Chinnan MS, Shewfelt RL. Edible com-zein coatings to extend storage life of tomatoes. J. Food Process Pres. 18: 317-331 (1994) https://doi.org/10.1111/j.1745-4549.1994.tb00255.x
  4. Brandenburg AH, Weller CL, Testin RF. Edible films and coatings from soy protein. J. Food Sci. 58: 1086-1089 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06120.x
  5. Gennadios A, Brandenburg AH, Weller CL, Testin RF. Effect of pH on properties of wheat gluten and soy protein isolate films. J. Agric. Food Chem. 41: 1835-1839 (1993) https://doi.org/10.1021/jf00035a006
  6. Gennadios A, Weller CL, Testin RF. Property modification of edible wheat-gluten-based films. Am. Soc. Agric. Eng. 36: 465-470 (1993)
  7. Avena-Bustillos RJ, Krochta JM. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content. J. Food Sci. 58: 904-907 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb09388.x
  8. Maynes JR, Krochta JM. Properties of edible films from total milk protein. J. Food Sci. 59: 909-911 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb08155.x
  9. McHugh TH, Krochta JM. Milk-protein based edible films and coatings. Food Technol. 48: 97-103 (1994)
  10. Gennadios A, Weller CL, Hanna MA, Froning GW. Mechanical properties and barrier of egg albumen films. J. Food Sci. 61: 585-589 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb13164.x
  11. Krochta JM. Edible protein films and coatings. pp. 529-550. In: Food Proteins and Their Applications. Damodaran S, Paraf A (eds). Marcel Dekker, Inc, New York, NY, USA (1997)
  12. Cherian G, Gennadios A, Weller CL. Thermo-mechanical behavior of Wheat gluten films: effect of sucrose, glycerin, and sorbitol. Am. Assoc. Creal. Chem. 72:1-6 (1995)
  13. Cunningham PN, Ogale AA, Dawson PL, Acton JC. Thermal processing and tensile properties of soy protein isolate films. J. Food Sci. 64: 668-671 (2000)
  14. Lai H, Padua G, Wei L. Properties of zein sheets plasticized with palmitic and stearic acids. Cereal Chem. 74: 83-90 (1997) https://doi.org/10.1094/CCHEM.1997.74.1.83
  15. Park JW, Park HJ, Jung ST, Rhim JW, Park YK, Hwang KT. Corn-zein laminated carrageenan film for packaging minced mackerels. Korean J. Food Sci. Technol. 30: 1381-1389 (1998)
  16. Pedgett TR, Han IY, Dawson PL. Incorporation of food-grade antimicrobial compounds into biodegradable packaging films. J. Food Protect. 61: 1330-1335 (1998)
  17. Gontard N, Guilbert S, Cuq JL. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57: 190-199 (1992) https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
  18. ASTM. Standard test methods for tensile properties of plastics. D638M, Annual Book of ASTM Standards, Philadelphia, PA, USA. pp. 59-67 (1993)
  19. Kim KM, Weller MA, Gennadios A. Heat curing of soy protein films at atmospheric and sub- atmospheric condition. J. Food Sci. 67: 708-713 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb10663.x
  20. ASTM. Standard test methods for water vapor transmission of materials. E 96-80, Annual Book of ASTM Standards, Philadelphia, PA, USA. pp. 761-770 (1983)
  21. Park H, Manjeet S. Gas and water vapor barrier properties of edible films form protein and cellulose materials. J. Food Eng. 25: 497-507 (1995) https://doi.org/10.1016/0260-8774(94)00029-9
  22. Rhim JW, Gennadios A, Handa A, Weller CL, Hanna MA. Solubility, tensile, and color properties of modified soy protein isolate films. J. Agric. Food Chem. 48: 4937-41 (2000) https://doi.org/10.1021/jf0005418
  23. Clydesdale FM. Color measurement. Vol. 1, pp. 95. In: Food Analysis Principles and Techniques. Gruenwedel DW, Whitaker JR (eds). Marcel Dekker, Inc, New York, NY, USA (1984)
  24. Rhim JW. Modification of soy protein film by formaldehyde. Korean J. Food Sci. Technol. 30: 372-378 (1998)
  25. Pol H, Dawson P, Acton J, Ogale A. Soy protein isolate/ cornzein laminated films: transport and mechanical properties. J. Food Sci. 67: 212-217 (2002) https://doi.org/10.1111/j.1365-2621.2002.tb11386.x
  26. Donhowe IG, Fennema O. Edible films and coatings: Characteristics, formation, definition, and testing methods. pp. 1-24. In: Edible Coatings and Films to Improve Food Quality. Krochta JM, Baldwin EA, Nispero-Carriedo M (eds). Technomic Publishing Company, Lancaster, PA, USA (1994)
  27. Rhim JW, Gennadios A, Weller CL, Hanna AM. Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate. Ind. Crop. Prod. 15: 199-205 (2002) https://doi.org/10.1016/S0926-6690(01)00114-5
  28. Lee M, Lee S, Song KB. Effect of $\gamma$-irradiation on the physicochemical properties of soy protein isolate films. Radiat. Phys. Chem. 72:35-40 (2005) https://doi.org/10.1016/j.radphyschem.2004.01.006
  29. Gennadios A, Ghorpade VM, Weller CL, Hanna AM. Heat curing of soy protein films. Trans. ASAE 39: 575 (1996)
  30. Ali Y, Ghorpade VM, Hanna MA. Properties of thermally treated wheat gluten films. Ind. Crop. Prod. 6: 177-184 (1997) https://doi.org/10.1016/S0926-6690(97)00216-1
  31. Lee S, Lee MS, Park SK, Bae DH, Ha SD, Song KB. Physical properties of protein films containing green tea extract and its antioxidant effect on fish paste products. J. Korean. Soc. Food Sci. Nutr. 33: 1063-1067 (2004) https://doi.org/10.3746/jkfn.2004.33.6.1063
  32. Lee S, Lee MS, Song KB. Effect of $\gamma$-irradiation on physicochemical properties of zein films. J. Food Sci. Nutr. 8: 343-348 (2003) https://doi.org/10.3746/jfn.2003.8.4.343