Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 37, No. 1, pp. 142~146 (2005). \Þ ©The Korean Society of Food Science and Technology. &LªÒW jª(soy protein isolate)ö K>> W(zein) & W(gluten)j '' [~ *` jª~ z 9î «?ÁîF*Á;ç1ÁVÿ^2Á~çê3ÁÇãn* ÏÎv ®", 17"8Fö, 2v wÏ>z", 3%v ®". Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten Myoungsuk Lee, Yuhyun Ma, Sangkyu Park1, Dong-Ho Bae2, San-Do Ha3, and Kyung Bin Song* Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University 1 Gwangju Institute of Science and Technology 2 Department of Applied Biology and Chemistry, Konkuk University 3 Department of Food Science and Technology, Chung-Ang University Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/ wheat gluten-laminated film is suitable as packaging material. Key words: laminate film, soy protein isolate, zein, gluten. *. . jª ;W ËK ®Ú 7º*~² > ®æò 7 ç ëzB ©f ôæ p . ¢>'b Wî B jª~ ãÖ, Wîö >WV & ôbæ Ö²¾ Özê²~ R"Wf Ôæò RÛêº ¸. (11). ¸f RÛêº ËÒ Ú¦ö ®º ®ö æN¢ ¢b Ò > ®Ú ªW ª¶ jª~ bWö 7º j . . ªW ª¶ jª~ öò ÒÏ>º , K>>, & ~ Wîj Ï jª~ & ê³ ê¯> ®º(1214), ß® &v Wf Vª B ê Îº &ï~ ¦Öb &W jª~ ±f öò& >æò Wî jª" ? >WV& ôV r^ö RÛê& ¸f ^B6 ® . V¢B R Ûê& ¸f ªW ª¶ ~¾òj ÒÏ jªj B~ V º ª¶* ç^ j~º '[ jª j B~Jº & ê¯ zº(15), ß® K>> Wf Wî" Ò ²>W jÖ çï Ò~ ç&'b RÛê& Ô j '[ jª~ öò '~ (16). öBº K>> W" & Wj '' &v W jªö '[b '[ j ª~ RÛê bÒ' ßW æz¢ b ¾f b W~ W jªj B~¶ ¢ >¯~& .. " W>æ ËÒº ¶êöB Âª, ~ã ^Ò~ FÂ, ²'ö V &VJ"b ~ãJ"~ ºb &v> ® . $ W>æ ËÒ& W~º ~ã ^Ò b ®" ç7 7/>º ËÒ~ FW ¦ö & ¢¦ ¢ ® . V¢B ªW ª¶ bîj Ï Úö Z~ ~ã z' ËÒö & & Ã&> ® (1). Wî, ê>zb j Ï~ B &W j ªf ®î 5 Þ~Wj ¦~ $ B®~ &ËV* Ëb FÛV~ Ã&ö V (2). ß®, ªW ËÒ~ öò ÒÏ>º K>> W(3), &v ªÒ W(4,5), & W(5,6), ÖF W(7,8,9), ê¦ W(10)" ?f Wîf *Corresponding author: Kyung Bin Song, Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 305-764, Korea Tel: 82-42-821-6723 Fax: 82-42-825-2664 E-mail: [email protected] 142.

(2) &v ªÒ W jª(soy protein isolate)ö K>> W(zein)" & W(gluten)j '' '[~ B jª~ z' Wî. Òò 5 O». þ Òò &v W(soy protein isolate, SPI)f Dupont Protein Technologies(SUPRO 500E IP, St. Louis, MO, USA), K>> W(corn zein)" & W(wheat gluten)f SigmaÒ(St. Louis, MO, USA)~ ©j ÒÏ~& . &²B glycerol" polypropylene glycol(PPG) º AldrichÒ(St. Louis, MO, USA) B®j ÒÏ~& . jª Ï~ *` &v W jªf &v W ªöj 5%(w/v, film solution)& >ê Ã~>¢ I &²BB glycerolj 2.5%(w/v) Î&~ b ê &v W jª Ï~ pH¢ 1 N NaOH¢ Ï ~ pH 10b ;~& . pH¢ ¾ jªÏj 70oC, 20 ª* 7û ¾Ò~& . K>> W jªf K>> W ªö j 10%(w/v, film solution)& >ê 95% ethanolö I &² B glycerol" polypropylene glycolj '' 3%(w/v)O Î&~ b ê 70oCöB 20ª* 7û ¾Ò~& . & W jª f Gontard (17)~ O»ö V¢ & W ªö 10%(w/v, film solution)& >ê ethanol(45%)ö Î&~, glycerolj 3%(w/ v), ~öB sodium sulfite¢ 0.3 gj IÚ 5ª* b ê Ã~ >¢ IÚ b~ 70oCöB 5ª* & Ê ö ªÒ~ çj ÒÏ~& . jª *` 5 ` &v W jª Ïj cheese cloth¢ Ï~ teflon jª b z+ >ï~ FÒ6(24Ü30 cm)ö vþ& ¢~² & v W jª Ï 80 mLj ¦f ê NöB 48* Ê *ö K>> W jª Ï 80 mL(jª B)" & W jª Ï 80 mL(jª C)j '' ¦Ú NöB 24*j z V . jª A &º jª" ÿ¢ vþ B ~V * &v W jª Ï C 160 mL >ê ~ B~& . B jªf RÛê(2Ü2 cm), jª Ïê(2.5Ü 2.5 cm), Ë ;ê(2.54Ü10 cm), ïê(7Ü7 cm) G;Ïb ª~ V¢ '' .~& . jª~ Lþ . jª 'f 25oC, 50%~ ç& Ûê .B N ÛVöB 2¢* &Ë~ >ª ïj . Ê jª bW G;ö ÒÏ~& . ' jª ò~ vþº micrometer (Mitutoyo, Model No. 2046-08, Tokyo, Japan)¢ ÒÏ~ G; ~& . RÛê(water vapor permeability, WVP) G;Ï òº 7 ¦f 4B "* ¦ª~ vþ¢ G;~ ï8j ÒÏ~ RÛê>~ êÖö ÒÏ~&b, Ë;ê(tensile strength, TS) G;Ï ò 5B ¦*~ vþ¢ G;~ ï8j Ò Ï~& . Ë ;ê 5 Ë jª~ Ë;ê(tensile strength, TS)f Ë(elongation at break, E)f ASTM Standard Method D882-91 O»(18)ö V¢ Instron Universal Testing Machine(Model 4484, Instron Corp., Caton, MA, USA)j ÒÏ~ G;~& . . jª 'f 25oC, 50%~ ç&Ûê .B NÛVöB 2¢* &Ë~ >ªïj . Ê Kim (19)~ O»j Ï~ .V. 143. grip*~ Òº 5 cm, cross head~ ³êº 500 mm/min ÒÏ ~& . jª~ Ë;êº jªj Çj ¾¢ r jª . F rræ ·Ï &Ë ¾j jª~ .V 'b ¾* Ú êÖ~&, jª~ Ëf jª .F rræ æç grip*~ Ò¢ .V grip*~ Òö & WªN ¾æÚî . RÛê> jª~ RÛê>(Water vapor permeability, WVP)º ASTM E 96-95 O»(20)ö V¢ polymethlyacrylate cup(20 mL)j ÒÏ ~ >ªR"ê¢ G;~& (21). 25oC, 50%~ ç& Ûê .B N ÛVö &~ jª [j Û cup ¦~ > ª ÿö V *î cup~ Z² 6²¢ G;~ Z ² 6²Nj êÖ~& . >ª R"N(water vapor transmission rate, WVTR)" RÛê>(WVP)º r ö ~ êÖ~& . WVTR = Slope/Film Area WVP = (WVTRÜL)/∆p r, slopeº *ö V ~ Z² 6²N, film areaº >ª ÿ ¢Ú¾ ®º jª~ 9, Lf jª~ ï v þ, ∆pº jªj Òö z cup Ú¦f ¦ >ÃV ¦ª{~ N . Ïê jª~ Ïê(Water Solubility; WS)º Rhim (22)~ O» ö V¢ G;~& . 25oC, 50%~ ç&Ûê .B N ÛVöB 2¢* &Ë~ >ªïj . . jª '(2.5Ü2.5 cm)j 100oC VöB 24* ~ .V~ b ïj G;~, 50 mL j ö Ã~> £ 30 mLf jª '(2.5Ü2.5 cm)j I 25oC ;NVöB z Ú " 24* ÿn &Ë~& . 24* êö jª ÏB Ïj ªÖ ê jªj 100oC~ VöB 24* ÿn Î Ê b~ ïj G;~& . jª~ Ïêº .V bö & bö ÏB ·~ WªN ¾æÚî . ïê jª~ ïêº ïNê(CR-300 Minolta Chroma Meter, Minolta Camera Co., Osaka, Japan)¢ ÒÏ~ Hunter L, a 5 b8j G; ~& . VöB L8f ï~ CV¢ ¾æÚº ©b L = 0(black)öB L = 100(white)j ¾æÚ, a8f a = −80 (greenness)öB a = 100(redness)j ¾æÚ, b8f b = −80 (blueness)öB b = 70(yellowness)j ¾æÞ (23). Ûê ª+ jª ¾Òö ~ ïê~ F~N ¦;f SAS program(SAS Institute Inc., Cary, NC, USA)j Ï~ ªÖªC ê Duncan’s multiple range test Ûê ¾Ò~& .. Ö 5 8 Ë ;ê 5 Ë '[ &v W jª~ Ë ;êº Fig. 1" ? . & jª A~ Ë;êº 3.76 MPa, K>> W '[ jª (jª B)f 6.21 MPa, & W '[ jª(jª C)f 5.98 MPa , '[ jª Bf C~ Ë;ê& jª Aö j 1.5V ç Ë;ê& Ã&~&b, $ & W K>> W.

(3) 144. ®"²æ B 37 ² B 1 ^ (2005). Fig. 1. Tensile strength of SPI laminated films. Tensile strength values are average of 5 replicates. Bars indicate standard deviations. A, control (SPI film); B, SPI/corn zein laminated film; C, SPI/ wheat gluten laminated film.. Fig. 2. Elongation of SPI laminated films. A, control (SPI film); B, SPI/corn zein laminated film; C, SPI/ wheat gluten laminated film.. b '[ © Ë;ê& z ¸² ¾æÒ . ¢>'b K>> W jª~ Ë;êº 9.4-10.9 MPa º* çëÏ LDPE(low density polyethylene)~ Ë;ê 9-15 MPa" jv r LDPEò¢ ¸f ;ê ªj r > ® (24). V¢B, ¸f Ë;ê¢ &ê K>> Wj &v W jªö '[ Bjª Ë;ê& &Ë ¸² ¾N ©b 6B . Pol (25)f &v W jª" K>> W jªj '[ Ë;ê& Ã &ö V¢ Ëf ÎÚê ~&º ©f ÖÒ. þ Ö"f ¢~ . ¢>'b j¯~ Ë;êf Ë Òöº >jf &ê& ®Ú jª~ Ë;ê& Ã&~² > >& Ë 6²~² B (24). jª~ Ëf Fig. 2öB º :f ? jª A 136.58%, jª B 40.60%, jª Cº 253.28% & W jªb '[ ¸f Ëj ¾ æÚî . & Wîf Wî" Ò F 6êWj &æ ®Ú &v W jª" '[ jª C~ Ë 253.28% &Ë ¸² ¾æÒ . K>> W jªf ¸f Ë ;êö j~ Ôf Ëj &æ ®Ú &v W jª. Fig. 3. Water vapor permeability of SPI laminated films. A, control (SPI film); B, SPI/corn zein laminated film; C, SPI/ wheat gluten laminated film.. Fig. 4. Water solubility of SPI laminated films. A, control (SPI film); B, SPI/corn zein laminated film; C, SPI/ wheat gluten laminated film.. " '[ öº jª C~ Ë 40.60% &Ë Ô² ¾æ Â ©b 6B . æ, jª A~ bWj BF jª Bf jª C~ Ë;êº Îv Ã&~æò, jª Bº Ë /Ï® 6²>Vö jª Bö j jª C& ® ËÒ B~ Ï &Ë~Ò¢ 6B . RÛê> RÛê>º ® ËÒ F "º Ö; ¶ ® FÛV~ Ã&ö 7º j . jªj Û RÛ ê >º jª ·~ >ÃV{ Nö V {Öö ~ ¢ÚÂ. . jªö ^¾ ·f ®j rº >ÃV~ ÿ " capillary diffusionö ~~ ¢ÚÂ rJ^ ®. (26). jª A~ RÛê>º 9.28 ngÁmm/m2ÁsÁPa , jª B º 8.79 ngÁmm/m2ÁsÁPa, jª Cº 8.95 ngÁmm/m2ÁsÁPa î . jª Bf C~ RÛê>º & jª Aö j~. ² 6²~&rj "º K>> W jªj B & ¦ª~ >W W jªf ¸f RÛê>¢ &æ ®Ú ^.

(4) &v ªÒ W jª(soy protein isolate)ö K>> W(zein)" & W(gluten)j '' '[~ B jª~ z' Wî. 145. Table 1. Huter L, a, b values, total color difference (∆E) and yellowness index (YI) of laminated SPI films Type of film A B C. L. a a. 95.92Û1.47 89.44Û0.81b 93.32Û1.69c. ∆E. b a. -1.20Û0.04 -8.76Û0.18b -2.73Û0.12c. a. 7.10Û0.23 53.05Û52.35b 12.09Û1.60c0. YI a. 05.53Û0.29 52.35Û2.01b 11.83Û2.07c. 10.66Û0.36a 84.77Û4.07b 19.79Û2.89c. a-c. Means of five replicationÛstandard deviations. Any means in the same column followed by the same letter are not significantly (p<0.05) different by Duncan's multiple range test.. B& > ® . V¢B, W jª~ ¸f RÛê>¢ j O» 7~ ~¾& '[ jªªj Ò . Rhim (27)~ ö ~~ cross-linking agent¢ Î& &v W jª~ ã Ö cross-linking agent~ ³êö V¢ ²º £ 50% ;ê WVP& 6²~&æò >& ; Ëêº ÎÚöj ~&. . $, Lee (28)f 6îF Ò &v W jª~ RÛ ê>& Fï Ã&> Ôjê ~& . þ Ö "ö ®Ú Rhim (27)" Lee (28)~ Ö"f jv~ RÛê>~ Nº æ p~ . jª Ïê ¢>'b &N &Ë çN &Ëö j &Ë~ Ûê ö ~ ËÒ~ >ª 7/ï ôjæV r^ö jª~ > ª &W 7º~ . V¢B W>æ ËÒö j~ >ª Ïê& ¸f &W W jªf jª~ Ïê& 7º~ . '[ &v W jª~ Ïêº jª A& 53.29% &Ë ¸ jª Cº 41.77%, jª Bº 35.92% &Ë Ô² ¾æÒ. (Fig. 5). ¯, jª Bº jª Af jv~ 32.6%, jª Cº 21.6%~ 6²Î"¢ ¾æÚî . V¢B, K>> W $º & W" '[ &v W jªf Ïê~ 6²¢ &^J, &Ë FÛö ~ jª~ bW &~¢ Oæ~º Î"' O »¢ 6B . ïê &W ËÒ~ ïf jª 'Ïö ®Ú ²j¶ ~ Fö 'Ëj * > ®º 7º ¶ . Hunter L, a, b8" ïN (∆E) 5 ïê(YI)& Table 1ö ¾æÚî . jª A~ Hunter L, a, b8f 95.92, −1.20, 7.10b Gennadios (29)~ Ö"f FÒ~& . & W jª" '[ jª C~ ãÖ jª Af jv~ L, a, b8 N¢ æ p~º º 65oCö B 4ª ÿn & &v jª~ L8 89.41, a8 −1.03, b8 9.61, ïN(∆E)& 10.70f jv~ N¢ æ p ~V r^¢ 6B (30). fº &'b &v W j ª" K>> W jªj '[ jª B~ ãÖ ï Ã& ~& . ¯, jª Bº Hunter b8 53.05 Ã&~& ï ê(YI) 84.77 jª Af Cf jv~ 8j ¾æÚ î . Ö"º Lee (31)~ öBf ? K>> W jª~ b8 76.62 K>> W ¶Ú~ ïb ~ jª B& ïj ¾æÚº ©¢ 6B . V¢B jª B & çë'b Ï>V *Bº ïê¢ 6²Êº O» jº~ ~Æ . Lee (32)~ Ö"ö V, 50 kGy 6îF Ò K>> W jª~ ïê(YI) 8 £ 3V ;ê *Ú Vö 6îF Ò K>> W jª Ïb &v W jªö '[~ jª~ ïê& *ÚÒ¢ . çB .. º. £. &v W jª~ bWj BF~V *~ K>> W" & Wj Ï~ '[~ jªj B ê bWj G;~&. . K>> W(jª B)" & W(jª C)b '[ &v W jª~ Ë;ê& &ö j 1.5V ç Ã& ~& jª Cö j jª B~ Ë;ê& z ¸² ¾æÒb. $, jª C~ ãÖ Ë253% Ë;êf Ë Î v Ã& ~& . RÛê> G; Ö", & jª Af jv B jª BfCº Nº 'îæò RÛê>& 6²~&. . ~æò '[ jª~ RÛê>öº æz& ìî . j ª Ïêº jª Bf C& & Ô~ . ïêº jª Af Cº N¢ æ p~æò K>> Wb '[ jª B~ b8" YI8 N¢ ïj ¾æî . . þ Ö"º & W jªb '[ jª C& bW ö ®ÚB ®~ ËÒ Î"'¢ 6B .. 6Ò~ & º æ¦ ~òVFêÒë~ æöö ~~ Úê ©«î .. ^. ò. 1. Rhim JW, Hwang KT, Park HJ, Jung ST. Water-vapor transfer characteristics of carragenan-based edible film. Korean J. Food Sci. Technol. 28: 417-422 (1996) 2. Kester JJ, Fennema OR. Edible films and coating: a review. Food Technol. 40: 47-59 (1986) 3. Park HJ, Chinnan MS, Shewfelt RL. Edible corn-zein coatings to extend storage life of tomatoes. J. Food Process Pres. 18: 317331 (1994) 4. Brandenburg AH, Weller CL, Testin RF. Edible films and coatings from soy protein. J. Food Sci. 58: 1086-1089 (1993) 5. Gennadios A, Brandenburg AH, Weller CL, Testin RF. Effect of pH on properties of wheat gluten and soy protein isolate films. J. Agric. Food Chem. 41: 1835-1839 (1993) 6. Gennadios A, Weller CL, Testin RF. Property modification of edible wheat-gluten-based films. Am. Soc. Agric. Eng. 36: 465-470 (1993) 7. Avena-Bustillos RJ, Krochta JM. Water vapor permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content. J. Food Sci. 58: 904-907 (1993) 8. Maynes JR, Krochta JM. Properties of edible films from total milk protein. J. Food Sci. 59: 909-911 (1994) 9. McHugh TH, Krochta JM. Milk-protein based edible films and coatings. Food Technol. 48: 97-103 (1994) 10. Gennadios A, Weller CL, Hanna MA, Froning GW. Mechanical properties and barrier of egg albumen films. J. Food Sci. 61: 585589 (1996) 11. Krochta JM. Edible protein films and coatings. pp. 529-550. In: Food Proteins and Their Applications. Damodaran S, Paraf A.

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