Abstract
Zein is a hydrophobic protein produced from maize. Biodegradable zein films without additional reagents were prepared using various controlled drying conditions. The zein films were transparent. Mechanical properties (tensile strength and puncture strength), gas permeability, and water vapor permeability (WVP) of the zein films were measured. The tensile strengths of the zein films were between 7 and 30 MPa and the puncture strengths between 37 and 191 MPa. The zein films had higher oxygen permeability than carbon dioxide permeability. The lowest WVP of the zein film was 0.012×10−9 g·m/m2·s·Pa. We found differences in the WVP between the sides of the zein films; i.e., the air side of the zein film had a higher WVP than the basal side of the zein film when the films were exposed to high humidity during testing. This indicates a relationship between the WVP of the zein film and the contact angle of the zein film. The mechanical properties of the zein film depended on the drying conditions during preparation. Zein films with various useful physical mechanical properties were produced.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Yu, J., S. Chen, J. Gao, H. Zheng, J. Zhang, and T. Lin, A Study on the Properties of Starch/Glycerine Blend, Starch 50:246–250 (1998).
Fringant, C., M. Rinaudo, G.N. Gontard, S. Guilbert, and H. Derradji, A Biodegradable Starch-Based Coating to Waterproof Hydrophilic Materials, 50:292–296 (1998).
Cuq, B., N. Gontard, and S. Guilbert, Protein as Agricultural Polymers for Packaging Production, Cereal Chem. 75:1–9 (1998).
Argos, P., K. Pedersen, M.D. Marks, and B.A. Larkins, A Structural Model for Maize Zein Proteins, J. Biol. Chem. 257: 9984–9990 (1982).
Shewry, P.R., and A.S. Tatham, The Prolamin Storage Proteins of Cereal Seeds: Structure and Evolution, Biochem. J. 267:1–12 (1990).
Yamada, K., H. Takahashi, and A. Noguchi, Improved Water Resistance in Edible Zein Films and Composites for Biodegradable Food Packaging, Int. J. Food Sci. Technol. 30:599–608 (1995).
Yamada, K., A. Noguchi, and H. Takahashi, Effects of the Solvents on Properties of Zein, Nippon Shokuhin Kagaku Kogakukaishi 43:306–312 (in Japanese, English abstract) (1996).
Swallen, L.C., Zein, A New Industrial Protein, Ind. Eng. Chem. 33:394–398 (1941).
Lai, H.M., G.W. Padua, and S. Wei, Properties and Microstructure of Zein Sheets Plasticized with Palmitic and Stearic Acids. Cereal Chem. 74:83–90 (1997).
Lai, H.M., and G.W. Padua, Properties and Microstructure of Plasticized Zein Films, Cereal Chem. 74:771–775 (1997).
Lai, H.M., and G.W. Padua, Water Vapor Barrier Properties of Zein Films Plasticized with Oleic Acid, Cereal Chem. 75: 194–199 (1998).
Santosa, F.X.B., and G.W. Padua, Thermal Behavior of Zein Sheets Plasticized with Oleic Acid, Cereal Chem. 77:459–462 (2000).
Yoshino, T., S. Isobe, and T. Maekawa, Physical Evaluation of Pure Zein Films by Atomic Force Microscopy and Thermal Mechanical Analysis, J. Am. Oil Chem. Soc. 77:699–704 (2000).
Nakagawa, T., Maku no hataraki, in Kagaku One Point 11, edited by M. Taniguchi and M. Senoh, Kyoritsu Shuppan Co., Tokyo, 1991, 34 pp.
Mujica-Paz, H., and N. Gontard, Oxygen and Carbon Dioxide Permeability of Wheat Gluten Film: Effect of Relative Humidity and Temperature, J. Agric. Food Chem. 45:4101–4105 (1997).
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Yoshino, T., Isobe, S. & Maekawa, T. Influence of preparation conditions on the physical properties of zein films. J Amer Oil Chem Soc 79, 345–349 (2002). https://doi.org/10.1007/s11746-002-0486-6
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-002-0486-6