Cereal protein films were prepared by thermo-pressing using glycerol as a plasticizer. The combined effects of heating temperature and the amount of plasticizer interacted to determine protein conformation subsequently the properties of the film matrix. The film barrier and mechanical properties were systematically investigated using Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), SDS-PAGE and protein solubility tests. These experiments demonstrated that heating treatment induced protein unfolding and then protein aggregation and the formation of covalent disulfide bonds to enhance film strength. Increasing the amount of plasticizer reduced protein denaturation and limited protein interactions, resulting in significantly improved film flexibility at the cost of reduced film moisture barrier property and tensile strength. In vitro degradation experiments demonstrated that protein films were resistant in gastric conditions, yet can still be completely degraded by intestinal enzymes, and they possess low cytotoxicity to Caco-2 cells. The prepared cereal films have potential for the development of edible packaing systems for food applications due to their safety, good barrier capacity, and excellent biodegradability.

Molecular structure, physicochemical characterization, and in vitro degradation of cereal protein films for edible food packaging application

2019 Fall National Meeting

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