Temperature effect of oxygen permeability of edible protein-based films

Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35 degrees C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8-11.2, 0.9-6.1, a...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 58; no. 1
Main Authors Gennadios, A. (Univ. of Nebraska, Lincoln, NE), Weller, C.L, Testin, R.F
Format Journal Article
LanguageEnglish
Published 01.01.1993
Subjects
ALIMENTOS
BLE
CONDITIONNEMENT
EMPAQUETADO
GLUTEN
MAIS
MAIZ
OXIGENO
OXYGENE
PERMEABILIDAD
PERMEABILITE
PRESERVACION
PRESERVATION
PRODUIT ALIMENTAIRE
PROLAMINAS
PROLAMINE
TEMPERATURA
TEMPERATURE
TRIGO
Online AccessGet more information

Cover

More Information
Summary:Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35 degrees C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8-11.2, 0.9-6.1, and 0.6-3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non-protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers
Bibliography:Q80
9403570
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb03247.x