The properties and mechanism of edible films from wheat and milk protein with fatty acid salt.

2005 Fiscal Year Final Research Report Summary

• Project/Area Number: 16500530
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Nihon University Junior College
• Principal Investigator: YUNO-OHTA Naoko Junior college, Nihon University, Food Science, associate professor, 食物栄養学科, 助教授 (00203795)
• Project Period (FY): 2004 – 2005
• Keywords: edible film / gliadin / β-lactoglobulin / fatty acid salt / water vapor permeability / cross breaking strength / microstructure / secondary structure

Research Abstract

We have studied on the physicochemical properties of edible films from wheat gliadin or milk p-lactoglobulin using fatty acid salt as a plasticizer. The both of the mixtures of gliadin with sodium oleate or p-lactoglobulin with sodium caprate showed the higher normal force in cross breaking test than those of protein alone films. Water vapor permeability of gliadin film containing fatty acid salts showed a lower value than that of protein without fatty acid salts. It suggests that the addition of fatty acid salt to protein improves water vapor barrier properties of the film. Micrographs of film of p-lactoglobulin with glycerol had a very smooth cross section, it suggest that the homogeneous structure closely relate to the physicochemical property which shows a large strength. These results suggest that fatty acid salts and glycerol have an emphatic effect on these protein films. The changes in secondary structure during the film formation reflected well the original secondary structure of the each protein.