Effects of Zein on Film-forming Ability and Properties of Wheat Gluten Films
Zein was added into wheat gluten (WG) to prepare zein composite films (ZCF) in order to improve the properties of films. The influences of zein on filmforming ability, properties, surface microstructure and infrared spectrum of WG films were investigated. The results showed that the viscosity of film-forming solutions decreased, and uniformity became worse slightly, after zein added. ZCF were yellow, with metal luster, whose toughness and water retention increased. Compared to the control, the ZCF tensile strength (TS), elongation at break (EB) and resistance of oxygen were increased by 17.2％, 17.2％ and 11.25％, and water vapor permeability (WVPjand transparency were decreased by 26.0％ and 75.4％ respectively. ZCF had better antibacterial properties than WG films. The inhibition effect on escherichia coli and staphylococcus aureus were increased by 3636％ and 32.89％ respectively. Hydrogen bond interaction of ZCF became weak, and the surface of ZCF became more smooth and even.
wheat gluten zein film-forming ability properties 1R SEM
Chunhong Zhang Nan Chang Chen Li Xinhua Li
College of Food Shenyang Agricultural University Shenyang, China Shenyang Produce Quality Supervision and Inspection Institute Shenyang, China
国际会议
哈尔滨
英文
902-905
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）