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http://dx.doi.org/10.3746/jfn.2005.10.1.088

Effect of Plasticizer and Cross-Linking Agent on the Physical Properties of Protein Films  

Lee, Myoung-Suk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Lee, Se-Hee (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Ma, Yu-Hyun (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 Biochemistry, Konkook University)
Ha, Sang-Do (Department of Food Science and Technology, Joongang University)
Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Preventive Nutrition and Food Science / v.10, no.1, 2005 , pp. 88-91 More about this Journal
Abstract
To improve the physical properties of protein films, various plasticizers and cross-linking agents were used in the preparation of the films. For zein film, 3% polypropylene glycol with 3% glycerol was the best plasticizer, while 2.5% glycerol was the most suitable for soy protein isolate (SPI) film in terms of tensile strength (TS), % elongation, and water vapor permeability (WVP). Formaldehyde, glutaraldehyde, glyoxal, and cinnamaldehyde as cross-linking agents of protein films were used to further improve the physical properties of the films. All aldehydes used as cross-linking agent in this study improved TS of zein and SPI films. In particular, cinnamaldehyde was the best cross-linking agent due to its safety in foods. These results suggest that appropriate use of plasticizer and cross-linking agent like cinnamaldehyde should improve the physical properties of protein films for use in food packaging.
Keywords
protein films; plasticizers; cross-linking agents; physical properties;
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