Effects of Zein on Film-Forming Ability and Properties of Wheat Gluten Films

Chun Hong Zhang; Nan Chang; Chen Li; Xin Hua Li

doi:10.4028/www.scientific.net/AMR.750-752.1582

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 750-752Effects of Zein on Film-Forming Ability and...

Effects of Zein on Film-Forming Ability and Properties of Wheat Gluten Films

Abstract:

Zein was added into wheat gluten (WG) to prepare zein composite films (ZCF) in order to improve the properties of films. The film-forming ability, properties, surface microstructure and infrared spectrum of WG films and ZCF were investigated. The results show that the viscosity of film-forming solutions decrease, and uniformity become worse slightly, after zein added. ZCF are yellow, with metal luster, whose toughness and water retention increase. Compared to the control, the ZCF tensile strength (TS), elongation at break (EB) and resistance of oxygen are increased by 33.2%, 17.2% and 11.25%, and water vapor permeability (WVP) and transparency are decreased by 26.0% and 75.4% respectively. ZCF have better antibacterial properties than WG films. The inhibition effect on escherichia coli and staphylococcus aureus are increased by 36.36% and 32.89% respectively. Hydrogen bond interaction of ZCF become weak, and the surface of ZCF become smooth and evenly.

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Periodical:

Advanced Materials Research (Volumes 750-752)

Pages:

1582-1585

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.750-752.1582

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Online since:

August 2013

Authors:

Chun Hong Zhang, Nan Chang, Chen Li, Xin Hua Li

Keywords:

Film-Forming Ability, IR, Property, SEM, Wheat Gluten, Zein

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