Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Plasticizer and Cross-Linking Agent on the Physical Properties of Protein Films

  • Lee, Myoung-Suk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Lee, Se-Hee (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Ma, Yu-Hyun (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Park, Sang-Kyu (Gwangju Institute of Science and Technology) ;
  • Bae, Dong-Ho (Department of Applied Biochemistry, Konkook University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Joongang University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • Published : 2005.03.01
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Abstract

To improve the physical properties of protein films, various plasticizers and cross-linking agents were used in the preparation of the films. For zein film, 3% polypropylene glycol with 3% glycerol was the best plasticizer, while 2.5% glycerol was the most suitable for soy protein isolate (SPI) film in terms of tensile strength (TS), % elongation, and water vapor permeability (WVP). Formaldehyde, glutaraldehyde, glyoxal, and cinnamaldehyde as cross-linking agents of protein films were used to further improve the physical properties of the films. All aldehydes used as cross-linking agent in this study improved TS of zein and SPI films. In particular, cinnamaldehyde was the best cross-linking agent due to its safety in foods. These results suggest that appropriate use of plasticizer and cross-linking agent like cinnamaldehyde should improve the physical properties of protein films for use in food packaging.

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References

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