Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation of Defatted Grape Seed Meal Protein Composite Films

포도씨박 단백질을 이용한 가식성 필름의 제조

  • Song, Hye-Yeon (Dept. of Food Science & Technology, Chungnam National University) ;
  • Jo, Wan-Shin (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Nak-Bum (Dept. of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science & Technology, Chungnam National University)
  • Received : 2012.05.03
  • Accepted : 2012.07.02
  • Published : 2012.09.30
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Abstract

Defatted grape seed meal protein (DGP) was extracted, and DGP films containing various plasticizers were prepared. To improve the mechanical properties of DGP film, nanoclay or gelatin was incorporated in the film-forming solution to manufacture DGP composite films. Among the plasticizers of fructose (FRU), sucrose (SUC), and polypropylene glycol (PPG), DGP film containing a SUC : PPG ratio of 2.5:0.5 exhibited the best film-forming ability. Addition of Cloisite $Na^+$ improved the mechanical properties of DGP film. Tensile strength (TS) and elongation at break (E) of the film containing 5% Cloisite $Na^+$ were 1.45 MPa and 71.97%, respectively. Regarding the DGP/gelatin composite films, TS and water vapor permeability (WVP) increased with increasing gelatin amount, whereas E decreased. In particular, the DGP/gelatin (2:2) composite film exhibited 20.95 MPa TS and 12.25% E. These results suggest that the DGP film prepared from defatted grape seed meal can be used as a food packaging material.

포도씨박으로부터 추출된 단백질에 다양한 가소제를 첨가하여 포도씨박 단백질(DGP) 필름을 제조하였고, 또한DGP 필름의 물성을 개선시키기 위해 nanoclay나 젤라틴을 첨가하여 복합필름을 제조하였다. 사용된 가소제 fructose(FRU), sucrose(SUC), polypropylene glycol(PPG) 가운데SUC와 PPG를 2.5, 0.5% 비율로 첨가한 DGP 필름이 가장필름 물성이 좋았다. DGP 복합필름의 경우, nanoclay(Cloisite$Na^+$)를 첨가함으로써 필름의 물성이 향상되었는데 5% Cloisite $Na^+$를 첨가한 인장강도와 신장률이 각각 1.45 MPa, 71.91%였다. 또한 DGP와 젤라틴의 복합필름에서는 젤라틴의 첨가량이 증가할수록 인장강도와 투습도는 증가하였고, 신장률은 감소하였다. 특히 DGP와 gelatin 비율이 각각 2%일 때 인장강도와 신장률이 20.95 MPa와 12.25%로 물성이 가장 좋았다. 본 연구결과, 미활용 되고 있는 포도씨박을 이용하여 제조한 가식성 필름은 식품포장재로써의 사용이 가능하다고 판단된다.

Keywords

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