Abstract:

Purpose: Nano-SiOx/albumin edible films were prepared with egg albumin. The effects of succinylation
modification on properties of edible films were studied. Methods: The tensile strength (TS), elongation at break (E), water
vapor permeability (WVP) and oil permeability (OP) of edible films were investigated separately as a function of succinic
anhydride addition, reaction time, reaction temperature and pH value by response surface methodology to establish the
optimal succinylation modification conditions. Results: Regression models describing TS, E, WVP and OP were established.
The optimal succinylation modification conditions were determined to be reaction at 34.87 ℃ for 40.35 min at pH 8.30
in the presence of 0.70 g of succinic anhydride. Under these conditions, the experimental TS, E, WVP and OP of edible
films were (4.891±0.126) MPa, (73.560 ± 4.329)%, (3.651 ± 0.097) g·mm/(m2·d·kPa) and (0.914±0.008) g·mm/(m2·d),
respectively, close to the predicted values (4.935 MPa, 75.446%, 3.499 g·mm/(m2·d·kPa) and 0.874 g·mm/(m2·d),
respectively). Thus, the optimal conditions were reliable. Conclusion: Succinic anhydride addition and pH value were the
main factors which influence film properties.

Key words: egg albumin, nano-SiOx, edible film, response surface methodology, succinylation