Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten.docVIP

Molecules 2012, 17, 3794-3804; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Communication Factors Affecting the Physical Properties of Edible Composite Film Prepared from Zein and Wheat Gluten Xingfeng Guo, Yanan Lu, Heping Cui, Xiangxing Jia, Hongchao Bai and Yuxiang Ma * School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: guoxingfeng@ (X.G.); yaya874276@163.com (Y.L.); cuihepingdavid@126.com (H.C.); jiaxiang8@126.com (X.J.); hsy1012@126.com (H.B.) * Author to whom correspondence should be addressed; E-Mail: myx366@163.com; Tel.: +86-371-6775-8022; Fax: +86-371-6775-8022. Received: 8 December 2011; in revised form: 12 March 2012 / Accepted: 20 March 2012 / Published: 27 March 2012 Abstract: The effects of zein ratio, concentration of glycerol, liquid-solid ratio, ethanol concentration, pH and heat-treatment temperature on the properties of zein/wheat gluten composite films were researched. The results showed that elongation (E) increased with an increase in glycerol or ethanol concentrations, but it first increased and then decreased with increasing zein/wheat gluten ratio, heat-treatment temperature, pH and the ratio of liquid to solid; Tensile strength (TS) increased with the increase in heat-treatment temperature and pH, and decreased with the increase in glycerol or ethanol concentrations, and it reached a maximum value when the ratio of zein/wheat gluten was 20%, but had a minimum value when the ratio of liquid to solid was 8:1; Water Vapor Permeability (WVP) increased with an increase of glycerol concentration and the ratio of liquid to solid and ethanol concentration, but it decreased with increasing zein/wheat gluten ratio, heat treatment temperature, and pH of the film forming solution. Keywords: zein; wheat gluten; edible composite film; properties Abbreviations E: elongation; TS: Tensile strength; WVP: