Development of Edible Laminate-Composite Films Using Defatted Mustard Meal and Whey Protein Isolate

탈지겨자씨와 유청단백질을 재료로 사용한 가식성 적층필름의 개발

  • Kim, Dayeon (Department of Food Science and Technology, Seoul Women's University) ;
  • Park, Ji Won (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University) ;
  • Min, Sea Cheol (Department of Food Science and Technology, Seoul Women's University)
  • 김다연 (서울여자대학교 식품공학과) ;
  • 박지원 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과) ;
  • 민세철 (서울여자대학교 식품공학과)
  • Received : 2012.08.06
  • Accepted : 2012.09.02
  • Published : 2012.12.31


A laminate-composite film was developed using industry co-products of defatted mustard meal (DMM) and whey protein isolate (WPI). An individually prepared DMM-based film (DMM film) and a WPI-based film (WPI film) were thermally laminated at $130^{\circ}C$ at a rate of 30 cm/min. Microscopic images exhibited that the DMM film and the WPI film were continuously attached in the laminate without void spaces. The tensile strength, elongation at break, and water vapor permeability for the laminate were 0.7MPa, 4.0%, and $6.9g{\cdot}mm/kPa/h/m^2$, respectively. Stretchability and heat seal strength of the laminate were higher than those of the un-laminated DMM film. The film layers of the laminate were physically overlapped, not forming new biopolymer units induced by molecular interactions. The opportunity for DMM films to be used as food packaging materials for wrapping and sealing could be increased by thermal lamination with WPI films, which improves the stretchability and heat sealability of DMM films.


edible film;biopolymer film;laminate film;mustard meal;whey protein


Supported by : 한국연구재단


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