Formation and Properties of Corn Zein Coated ${\kappa}-Carrageenan$ Films

Corn Zein을 코팅한 카라기난 필름의 제조 및 특성

  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Park, Jeong-Wook (Department of Food Engineering, Mokpo National University) ;
  • Jung, Soon-Teck (Department of Food Engineering, Mokpo National University) ;
  • Park, Hyun-Jin (Graduate School of Biotechnology, Korea University)
  • 임종환 (목포대학교 식품공학과) ;
  • 박정욱 (목포대학교 식품공학과) ;
  • 정순택 (목포대학교 식품공학과) ;
  • 박현진 (고려대학교 생명공학원)
  • Published : 1997.12.01

Abstract

Corn zein coated carrageenan films were manufactured by immersing preformed ${\kappa}-carrageenan$ films into solution of different concentrations of corn zein (CZ) solids (10, 20, and 30% in 95% ethyl alcohol) with polyethylene glycol (20% w/w of CZ), glycerol (24% w/w of CZ). For all types of films, water vapor permeability (WVP), water solubility (WS), swelling ratio (SR), tensile strength (TS), percent elongation at break (E), heat sealing strength (HS), and Hunter color values (L, a, and b) were determined. WVP of corn zein coated ${\kappa}-carrageenan$ films decreased significantly (p<0.05) as the concentration of com zein increase. Coating with corn zein also decreased film WS and SR linearly with the concentration of corn zein. TS of corn zein coated carrageenan films decreased linearly with corn zein concentration. All the com rein coated carrageenan films showed heat sealing properties even though their sealing strength was less than half of corn zein film. Obviously corn zein coating affected color of ${\kappa}-carrageenan$ films, which was mainly caused by increase in yellowness (Hunter b-value).

Keywords

corn zein;coating;carrageenan film;edible film