TEMPERATURE EFFECT ON OXYGEN PERMEABILITY OF EDIBLE PROTEIN-BASED FILMS

被引：134

作者：

GENNADIOS, A

WELLER, CL

TESTIN, RF

机构：

[1] UNIV NEBRASKA, DEPT BIOL SYST ENGN, LW CHASE HALL, E CAMPUS, LINCOLN, NE 68583 USA

[2] CLEMSON UNIV, POOLE AGR SCI, DEPT FOOD SCI, CLEMSON, SC 29634 USA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 01期

关键词：

PROTEIN FILMS; OXYGEN PERMEABILITY; WHEAT GLUTEN; CORN ZEIN; SPI;

D O I：

10.1111/j.1365-2621.1993.tb03247.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35-degrees-C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8-11.2, 0.9-6.1, and 0.6-3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non-protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers.

引用

页码：212 / +

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