Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of Edible Laminate-Composite Films Using Defatted Mustard Meal and Whey Protein Isolate

탈지겨자씨와 유청단백질을 재료로 사용한 가식성 적층필름의 개발

  • Kim, Dayeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Ji Won (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 김다연 (서울여자대학교 식품공학과) ;
  • 박지원 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2012.08.06
  • Accepted : 2012.09.02
  • Published : 2012.12.31
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Abstract

A laminate-composite film was developed using industry co-products of defatted mustard meal (DMM) and whey protein isolate (WPI). An individually prepared DMM-based film (DMM film) and a WPI-based film (WPI film) were thermally laminated at $130^{\circ}C$ at a rate of 30 cm/min. Microscopic images exhibited that the DMM film and the WPI film were continuously attached in the laminate without void spaces. The tensile strength, elongation at break, and water vapor permeability for the laminate were 0.7MPa, 4.0%, and $6.9g{\cdot}mm/kPa/h/m^2$, respectively. Stretchability and heat seal strength of the laminate were higher than those of the un-laminated DMM film. The film layers of the laminate were physically overlapped, not forming new biopolymer units induced by molecular interactions. The opportunity for DMM films to be used as food packaging materials for wrapping and sealing could be increased by thermal lamination with WPI films, which improves the stretchability and heat sealability of DMM films.

생고분자를 이용한 포장 소재에 관한 연구는 많이 이루어지고 있으나 그 것의 상업적 식품 적용은 순수 생고분자의 비용과 생고분자 소재의 불충분한 물리적 성질에 의해 많은 제한을 받고 있다. 본 연구에서는 식품 가공 부산물인 DMM과 WPI를 이용하여 가식성 적층필름을 개발하였다. WPI 필름과의 적층을 통해 DMM 필름의 신장성과 열접합강도를 높일 수 있었고, 이로써 적층기술이 DMM 필름의 식품 포장에서의 적용 가능성을 높이는 방법으로 제시될 수 있었다. DMM 외 다른 식품 가공 부산물을 기초로 한 생고분자 필름들 개발에 있어서도 그들의 식품 적용성 향상의 방법으로 적층방법을 제안할 수 있으리라 사료된다.

Keywords

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