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發布時間：2022/1/18
點擊次數：1680
Abstract:
Background and objectives
This study aimed to develop gluten and glutenin based active films functionalized individually by
three different types of polyphenols (naringin, cyanidin-3-O-glucoside and proanthocyanidin). The
interaction of these phenolic compounds with gluten and glutenin, and the effect of presence of
these polyphenols on the physicochemical, antioxidative and antimicrobial properties of resulting
films were evaluated.
Findings
The proanthocyanidin interacted with gluten and glutenin helped to form rougher surface structure
and more homogeneous cross-section structure. Therefore, the water vapor barrier property, water
repellence, tensile strength and thermal stability of the films were substantially improved in the
presence of proanthocyanidin. The films containing proanthocyanidin also showed ability to
inhibit growth of foodborne pathogens and scavenge free radical. Furthermore, the glutenin films
exhibited higher tensile strength and better thermal stability. The gluten films possessed better
water vapor barrier property and water repellence.
Conclusion
There were significant differences in physical properties between gluten films and glutenin films
due to the difference of composition. However, the effects of polyphenols on the physical
properties of the two films were basically the same.
Significance and novelty
The differences in physicochemical properties between gluten and glutenin based films
functionalized by polyphenols were illustrated in this study.
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