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資料(liào)下(xià)載(zǎi)

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當前(qián)位(wèi)置：首(shǒu)頁(yè)資料下載上海(hǎi)騰拔(bá)質構儀(yí)測(cè)定膜(mó)的拉(lā)伸強(qiáng)度(dù)和斷裂(liè)伸(shēn)長率

上海(hǎi)騰(téng)拔(bá)質(zhì)構(gòu)儀(yí)測定(dìng)膜(mó)的拉伸(shēn)強度和(hé)斷裂伸長率

發(fā)布(bù)時(shí)間(jiān)：2022/1/18點(diǎn)擊(jī)次數：1860

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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