Effects on Surface and Physicochemical Properties of Dielectric Barrier Discharge Plasma-Treated Whey Protein Concentrate/Wheat Cross-Linked Starch Composite Film.
- Autores: Jingxin Song, Bingxue Jiang, Yuanyuan Wu, ShanShan Chen, Li Shuai, Huimin Sun, Xinxin Li
- Localización: Journal of food science, ISSN 0022-1147, Vol. 84, Nº 2, 2019, págs. 268-275
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
-
Resumen
Dielectric barrier discharge (DBD) plasma is a new type of polymer surface modification technology. This study is mainly about the changes in film surface structure and physicochemical properties of whey protein concentrate (WPC)/wheat cross-linked starch (WCS) composite films after DBD plasma treatment with different plasma parameters. The results show that the proper plasma treatment parameters (400 W to 60 s) can increase the surface roughness, tensile strength, barrier properties, and thermal stability of the edible film and decrease elongation at break and the water contact angle. X-ray photoelectron spectroscopy, Fourier transform infrared spectroscopy, and X-ray diffraction showed that DBD plasma treatment could increase the content of oxygen-containing groups on the WPC/WCS film surfaces instead of damaging the internal crystal structure. The results showed that use of proper DBD plasma treatment technology has a positive effect on the mechanical and barrier properties and thermal stability of WPC/WCS films. PRACTICAL APPLICATION: DBD plasma treatment can improve the mechanical, barrier, and thermal properties of WPC/WCS films without generating any pollution. The DBD plasma can be potentially applied in the enhancement of edible film properties. WPC/WCS films are more environmentally friendly than plastics and can be a replacement for traditional plastics.; © 2019 Institute of Food Technologists®.
