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Surface modification of sodium caseinate films by zein coatings

机译:玉米蛋白涂层对酪蛋白酸钠薄膜的表面改性

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摘要

The objective of this study was to improve the barrier ability of sodium caseinate (SC) films using corn zein via direct coatings and structural inversion approach. The effects of zein coatings on barrier properties (oxygen and water vapor) and surface properties (surface hydrophobicity, surface free energy and surface topography) of the films were extensively investigated. Zein coating via the structural inversion approach heightened surface hydrophobicity of SC films, and polar parameter (γ~(AB)) of surface free energy (γ) decreased from 11.5 to 3.4 mJ/m~2, whilst apolar parameter (γ~(LW)) of γ increased from 25.3 to 32.1 mJ/ m~2. In contrast, direct coating of zein presented an opposite pattern. Zein coatings increased surface roughness of SC films, structural inversion approach led to apparent surface irregularities with high irregular projections, whereas the well-defined zein nanospheres were evenly distributed in film surface via direct depositing. Zein coatings produced via structural inversion approach enhanced the barrier of SC films against water vapor and oxygen, whereas the direct coating approach only decreased oxygen permeability (OP) of the films. The present data pointed to a possible arrangement and orientation of hydrophilic and hydrophobic moieties of zein on surface of SC films under different conditions. A schematic illustration of the formation pathway of zein coatings on SC films was proposed to relate it with barrier and surface properties of the films.
机译:这项研究的目的是通过直接包衣和结构反转方法来提高使用玉米醇溶蛋白的酪蛋白酸钠(SC)膜的阻隔能力。玉米醇溶蛋白涂层对薄膜的阻隔性能(氧气和水蒸气)和表面性能(表面疏水性,表面自由能和表面形貌)的影响已得到广泛研究。通过结构反转方法的玉米蛋白涂层提高了SC膜的表面疏水性,表面自由能(γ)的极性参数(γ〜(AB))从11.5降至3.4 mJ / m〜2,而非极性参数(γ〜(LW) ))的γ从25.3增加到32.1 mJ / m〜2。相反,玉米蛋白的直接涂层呈现相反的图案。玉米醇溶蛋白涂层增加了SC膜的表面粗糙度,结构反转方法导致明显的表面不规则性和高不规则的突起,而定义明确的玉米醇溶蛋白纳米球通过直接沉积均匀地分布在膜表面。通过结构反转方法生产的玉米蛋白涂层增强了SC膜对水蒸气和氧气的阻隔性,而直接涂层方法仅降低了膜的透氧性(OP)。本数据指出了玉米醇溶蛋白的亲水和疏水部分在不同条件下在SC膜表面上的可能排列和取向。提出了在SC膜上的玉米醇溶蛋白涂层的形成途径的示意图,以将其与膜的阻挡层和表面性质相关联。

著录项

  • 来源
    《Food Hydrocolloids》 |2014年第5期|1-8|共8页
  • 作者单位

    Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;

    Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;

    Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;

    Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;

    Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, PR China;

    Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China;

    Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, PR China;

    College of Food Science and Engineering, JiangXi Agricultural University, Nanchang 330045, PR China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Zein; Surface hydrophobicity; Surface free energy; Surface topography; Water vapor permeability; Oxygen permeability;

    机译:玉米蛋白;表面疏水性;表面自由能;表面形貌;水蒸气渗透率;透氧性;
  • 入库时间 2022-08-17 23:20:21

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