FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 21-26.doi: 10.7506/spkx1002-6630-201310005

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Formulation Optimizaion of a Novel Plasticizer and Its Effect on Tensile and Microscopic Propterties of Zein Films

WANG Da-wei,ZHANG Ting-ting,LIU Hong-cheng,CUI Hai-yue   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Received:2013-03-06 Revised:2013-04-28 Online:2013-05-25 Published:2013-05-07

Abstract:

A plasticizer formulation for use in zein films was designed and optimized by one-factor-at-a-time experiments
and response surface methodology. The effects of composite plasticizer on tensile strength of zein film were also investigated.
Surface properties of zein films were analyzed by scanning electron microscope (SEM). The results showed that the optimal
plasticizer formula was sorbitol 0.19 g/g protein, galactose 0.17 g/g protein and oleic acid 0.32 g/g protein. Under the optimized
conditions, the tensile strength and elongation at break of zein films was 16.95 MPa and 2.68%, which were 2.96 and 1.16
times, 1.64 and 1.15 times higher than that of blank samples without plasticizer and control samples with glycerol and oleic acid
as a plasticizer, respectively. SEM observations revealed that the zein films with the composite plasticizer had smooth surface.

Key words: zein films, composite plasticizer, optimization, SEM photographs

CLC Number: