Evaluation of Resin Zein Films Containing SugarPlasticizers by Permeability and Atomic Force Microscopy Analysis Surface evaluation of resin zein films
Iranian Journal of Pharmaceutical Sciences,
Vol. 4 No. 1 (2008),
15 January 2008
,
Page 23-30
https://doi.org/10.22037/ijps.v4.39791
Abstract
Zein is one of the best biopolymer for edible film making and sugars are naturalplasticizers for biopolymers. In this research, sugars (fructose, galactose andglucose) at three levels (0.5, 0.7, 1 g/g of zein) were used as plasticizers for zeinprotein films and their water vapor permeability (WVP), oxygen permeability (OP)and atomic force microscopy (AFM) topography were studied. The pure zein filmshad the highest WVPand adding sugars to 0.7 g/g of zein decreased WVPof thefilms. In comparison among different zein films, those plasticized by galactose andfructose had the highest and lowest barrier properties, respectively. The zein filmswithout plasticizer had low OPand increasing plasticizers to 0.5 g/g of zeindecreased OPvalues in all samples. The films containing galactose and fructose hadthe lowest and highest OP, respectively. AFM images were used to evaluate surfacetopography (a qualitative parameter) and roughness (a quantitative parameter) ofthe zein films. The films plasticized by fructose had smoother surface and lowerroughness than the other films. Interrelation between WVP, OPand the roughnessof zein films were not observed.
- Plasticizer
- Resin
- Zein films
How to Cite
References
[2]Ghanbarzadeh B, Oromiehi A. Investigation ofwater vapour permeability, hydrophobicity andmorphology of resin zein films plasticized bypolyols. Iran Polym J2006; 15: 555-64.
[3]Ghanbarzadeh B, Oromiei A. Effect of plasticizingsugars on rheological and thermal properties ofzein resins and mechanical properties of zeinfilms.Food Res Int 2006; 39: 882-90.
[4]Krochta JM. Proteins as raw materials for filmsand coatings: definitions, current status, andopportunities. In: Gennadios A, (Editor). Protein-based films and coatings. Boca Raton:CRC PressLLC, 2002.
[5]Ghanbarzadeh B, Oromiei A. Effect of polyolicplasticizers on rheological and thermal propertiesof zein resins. Iran Polym J2006; 15: 779-87.
[6]Lai HM, Padua GW. Properties and microstructureof plasticized zein films. Cereal Chem1997; 74:771-5.
[7]Gennadios A, Weller CL. Edible films andcoatings from wheat and corn proteins. FoodTech 1990; 44: 63-9.
[8]Herrmann PSP, Yoshida CMP, Antunes AT,Marcondes JA. Surface evaluation of whey proteinfilms by atomic force microscopy and watervapour permeability analysis. Packag TechnolSci2004; 17: 267-73.
[9]Lent LE, Vanasup LS, Tong PS. Whey proteinedible films determined by atomic forcemicroscope. J Food Sci1998; 63: 824-7.
[10]Standard test methods for water vaportransmission of materials. In: Annual book ofASTM standards. E96-95, Philadelphia: AmericanSociety for Testing and Materials: 1994; pp: 65-70.
[11]Lai HM, Padua GW. Water barrier properties ofzein films plasticized with oleic acid. CerealChem1998; 75: 194-8.
[12]Standard test method for oxygen gas transmissionrate through plastic film and sheeting using acolorimetric sensor. In: Annual book of ASTMstandards: D3985-95, Philadelphia: AmericanSociety for Testing and Materials: 1995.
[13]Parris N, Coffin DR. Composition factorsaffecting the water permeability and tensileproperties of hydrophilic zein films. J AgriculFood Chem1997; 45: 1596-9.[14]Gennadios A, Weller CL, Testin RF. Temperatureeffect on oxygen permeability of edible protein-based films. J Food Sci2003; 58: 212-4.
[15]Elofsson C, Dejmek P, Paulsson M, Burling H.Atomic force microscopy studies on wheyproteins. Int Dairy J1997; 7: 813-9.
- Abstract Viewed: 66 times
- IJPS_Volume 4_Issue 1_Pages 23-30 Downloaded: 12 times