• 한국식품영양과학회지
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• 제30권3호
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• pp.494-499
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• 2001

어분으로부터 추출한 어분 단백질을 이용하여 가식성 및 생분해성 필름을 제조할 때, 어분 단백질의 추출 시간을 달리하여 제조된 필름의 수증기 투과도, 인장강도, 신장률 및 용해도의 변화를 측정한 결과는 다음과 같다. 어분단백칠 추출시간이 FMPI 필름의 수증기 투과도에 미치는 영향은 크지 않았다. 가소제로써 glycerol을 첨가한 필름의 수증기 투과도가 sorbitol을 첨가한 필름보다 높았다. 인장강도의 신장률은 어분 단백질의 추출시간이 증가함에 따라 증가하다가 1시간일 때 가장 높았으며 그 이상 추출시간이 증가함에 따라 감소 하였다. 총 용해물질의 함량과 수용성 단백질 함량은 어분 단백질의 추출시간이 증가함에 따라 감소하였다가 1시간일 때 가장 낮았으며, 추출시간이 1시간 이상 증가함에 따라 증가하였다. 필름의 수용성 단백질 함량과 인장강도와 신장률은 음의 상관 관계를 나타내었으며 신장률($r^{2}=0.62$)보다는 인장강도($r^{2}=0.83$)가 수용성 단백질의 함량과 밀접한 상관관계를 나타내었다.

• 한국식품과학회지
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• 제30권2호
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• pp.363-371
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• 1998

Locust bean gum을 이용하여 필름을 제조한 뒤, 투명도, 수증기투과도, 인장강도 및 신장율을 측정하였다. 투명도는 가식성 필름으로 적합하게 보였으며, 수증기투과도는 가소제의 종류 및 첨가량에 크게 영향을 받지 않았고, LBG 농도가 증가함에 따라 감소하였다. 건조온도를 20, 35, 50, 65, $80^{\circ}C$로 달리하였을 때 수증기투과도에 미치는 영향이 미약하게 관찰되었고, 상대습도가 0%에서 32, 58, 85% RH로 증가함에 따라 수증기투과도가 글리세롤 첨가의 경우 2배, 솔비톨 첨가의 경우 3배가 증가하여 저장성에 있어서는 글리세롤이 가소제로 적합하게 나타났다. 필름의 두께가 0.06에서 0.09, 0.12 mm로 증가함에 따라 직선적으로 증가하는 수증기투과곡선의 모습을 보였으나, 전반적으로 LBG 필름의 수증기투과도는 다른 가식성 필름에 비하여 낮게 측정되었다. 인장강도는 LBG 농도 증가에 따라 증가하였고, 가소제 농도 증가에 따라 감소하였으며, 글리세롤을 사용할 경우 더 크게 측정되었다. 반면, 신장율은 LBG 농도 증가에 따라 감소하고, 가소제 농도 증가에 따라 증가하였으며, 솔비톨을 사용할 경우 더 크게 측정되었으나, LBG 필름의 인장강도 및 신장률은 약하게 나타났다. LBG와 아가로오스, 카파-카라기난, 잔탄검을 혼합하여 복합필름을 제조한 결과 카파-카라기난과의 상승효과로서 인장강도와 신장률이 증가하였다.

• Food Science and Biotechnology
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• 제15권4호
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• pp.631-634
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• 2006

Soy protein isolate (SPI) films were supplemented with cinnamaldehyde (CA) at concentrations of 0.1-0.5 mL/5 g SPI. The effects of CA on film color, tensile strength (TS), percent elongation at break (E, %) and water vapor permeability (WVP) of SPI films were investigated. Generally, total color difference (${\Delta}E$), WVP, and TS of SPI films increased gradually, while E and TSM decreased significantly (p<0.05) as the amount of cinnamaldehyde in the SPI films increased. Cinnamaldehyde can be used as a potential cross-linking agent for preparing SPI films by improving mechanical strength and water resistant properties.

• Food Science and Biotechnology
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• 제16권1호
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• pp.62-66
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• 2007

Four different biopolyester films, two aliphatic polyesters including polylactides (PLA) and poly(3-hydroxy-butyrate-co-3-hydroxyvalerate (PHBV), and two aliphatic-aromatic copolyesters including Ecoplex and Biomax, were prepared using by thermo-compression, and their tensile and water barrier properties were determined. Among the films tested, PLA film was the most transparent (T: 95.8%), strongest, and stiffest (TS, 40.98 MPa; E, 1916 MPa), however it was rather brittle. In contrast, Ecoplex film was translucent while being the most flexible and resilient (EB, 766.8%). Biomax film was semitransparent and was the most brittle film tested (EB, 0.03%). All biopolyester films were water resistant exhibiting very low water solubility (WS) values ranging from 0.0.3 to 0.36%. PHBV film showed the lowest water vapor permeability (WVP) value ($1.26{\times}10^{-11}\;g{\cdot}m/m^2{\cdot}sec{\cdot}Pa$) followed by Biomax, PLA, and Ecoflex films, respectively. The water vapor barrier properties of each film were approximately 100 times higher than those of carbohydrate or protein-based films, but about 100 times lower than those of commodity polyolefin films such as low-density polyethylene (LDPE) or polypropylene (PP).

• Food Science and Biotechnology
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• 제14권1호
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• pp.68-72
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• 2005

Moisture sorption characteristics of edible composite films were determined and compared against moisture barrier properties. Edible composite films were Z1 (zein film with polyethylene glycol(PEG) and glycerol), Z2 (zein film with oleic acid), ZA1 (zein-coated high amylose corn starch film with PEG and glycerol), and ZA2 (zein-coated high amylose corn starch film with oleic acid). Z2 film showed the lowest equilibrium moisture content (EMC), monolayer value ($W_m$), water vapor permeability (WVP), and water solubility (WS). Surface structure of Z2 was relatively denser and finer than that of other edible films. GAB $W_m$ and C values decreased, while K values increased with increasing temperature. Correlation coefficients of WS:EMC and WVP:EMC at Aw 0.75 were higher than those of WS: $W_m$ and WVP: $W_m$, respectively. EMC values at Aw 0.75 appeared useful for evaluating or predicting moisture barrier properties of edible films.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1155-1160
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• 2009

Poly(lactide) (PLA)-coated paperboards were prepared by solution coating and thermo-compression coating methods and their effect of coating on the packaging properties such as tensile, water resistance, water vapor barrier, and heat sealing properties was tested. Compared with uncoated control paperboard, tensile strength (TS) of PLA-coated paperboard increased profoundly (2.2-2.6 folds) with slight increase in elongation at break (E). Water absorptiveness (WA) of the paperboard decreased 74-170 folds and water vapor permeability (WVP) decreased 6.3-22.1 folds by coating with PLA, which indicates an increase in the hydrophobicity of the surface of paperboard. Compared with polyethylene (PE)-coated paperboard, both PLA-coated paperboard exhibited 2.3 time higher heat sealing strength. In addition, the PLA-coated paperboards showed equal or higher wet TS than PE-coated paperboard. All the test results showed that the paperboard coated by the thermo-compression coating method was similar to or better than those of coated by the solution coating method.

• 산업식품공학
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• 제15권4호
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• pp.305-310
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• 2011

본 연구에서는 DSM을 이용하여 단백질 추출이나 정제없이 식품에 적용 가능성이 있는 가식성 필름을 개발하였다. HPH 처리는 표면이 매끄럽고 균일한 형태의 필름을 형성시켰고, 필름의 WVP값을 감소시켜 수분 방벽 효과를 높였다. 필름 내 글리세롤 농도 증가는 WVP값을 전반적으로 높였다. 농산물 가공 부산물인 DSM으로 제작된 가식성 필름은 새로운 식품 소재로서 상업적 적용 가능성을 보여주었다.

• Preventive Nutrition and Food Science
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• 제10권2호
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• pp.187-190
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• 2005

Silk fibroin (SF) films were prepared using various plasticizers and their physical properties were determined. Polyethylene glycol (PEG)-SF and polypropylene glycol (PPG)-SF films had tensile strengths (TS) of 23.71 MPa and 24.51 MPa, respectively, whereas the glycerol (G)-SF film had the lowest TS of 14.24 MPa. G-SF film had the highest $\%$ elongation, compared to PPG-SF and PEG-SF films. Water vapor permeability (WVP) of SF films varied with addition of plasticizers, and PEG-SF film had the lowest WVP. There was no significant difference in Hunter L value among treatments, but PEG-SF film had higher Hunter a and b values. These results suggest that SF film could be applied to food packaging and that the addition of plasticizers should improve the physical properties of SF film.

• 한국포장학회지
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• 제26권3호
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• pp.125-131
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• 2020

Carrageenan-based functional films were prepared by adding two different types of sulfur nanoparticles (SNP) synthesized from sodium thiosulfate (SNPSTS) and elemental sulfur (SNPES). The films were characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction spectroscopy (XRD), and thermal gravimetric analysis (TGA). Also, film properties such as UV-visible light transmittance, water contact angle (WCA), water vapor permeability (WVP), mechanical properties, and antibacterial activity were evaluated. SNPs were uniformly dispersed in the carrageenan matrix to form flexible films. The addition of SNP significantly increased the film properties such as water vapor barrier and surface hydrophobicity but did not affect the mechanical properties. The carrageenan/SNP composite film showed some antibacterial activity against foodborne pathogenic bacteria, L. monocytogenes and E. coli.

• 한국포장학회지
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• 제20권1호
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• pp.7-15
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• 2014

Agar-based composite films were prepared with variety of food processing and agricultural processing waste materials in order to screen natural lingo-cellulosic resources for the value-added utilization of the under-utilized materials. The effect of these waste materials (10 wt% based on agar) on mechanical properties, moisture content (MC), water vapor permeability (WVP), water absorption behavior of biocomposite films were investigated. Biocomposite films prepared with various fibers resulted in significant increase or decrease in color and percent transmittance. The MC, WVP, and surface hydrophobicity of biocomposite films increased significantly by incorporation of fibers, while the water uptake ratio and solubility of the film decreased. SEM images of biocomposite film showed better adhesion between the fiber and agar polymer. Among the tested cellulosic waste materials, rice wine waste, onion and garlic fibers were promising for the value-added utilization as a reinforcing material for the preparation of biocomposite food packaging films.