Chen Hongrui, Lan Xunuo, Zhang Song, Zhang Qing, Zhang Xingzhong, Chi Hai, Meng Qingyang, Fan Fengjiao, Tang Jie
School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China.
Sichuan Dekon Food and Agriculture Group, Chengdu, Sichuan Province 610000, China.
Int J Biol Macromol. 2025 Mar;292:139172. doi: 10.1016/j.ijbiomac.2024.139172. Epub 2024 Dec 26.
In this study, physicochemical and structural properties of gelatin-zein blending films and bilayer films prepared through blending and layer-by-layer self-assembly method under TGase crosslinking were systematically compared. The ratios of gelatin to zein examined were 2:1, 1:1, and 1:2. Results showed that the tensile strength of both blending films and bilayer films was the highest when the ratio of gelatin to zein was 2:1, which was 4.78 MPa and 9.64 MPa, respectively. With the increase of zein proportion, the elongation at break, water vapor permeability (WVP) and melting temperature of both blending films and bilayer films decreased, while the WVP change of bilayer films was not significant. In addition, there is no significant difference in water solubility (WS) between blending films and bilayer films. The water contact angle of bilayer films at 60 s was significantly higher than that of blending films, indicating the higher hydrophobicity of bilayer films. Fourier transform infrared spectroscopy and XRD results indicated the presence of TGase catalyzed covalent crosslinking and intermolecular interactions between gelatin and zein in both blending films and bilayer films. Results could provide theoretical reference for the preparation of sustainable food packaging films.
在本研究中，系统比较了通过转谷氨酰胺酶（TGase）交联，采用共混和层层自组装方法制备的明胶-玉米醇溶蛋白共混膜和双层膜的物理化学及结构性质。所考察的明胶与玉米醇溶蛋白的比例为2:1、1:1和1:2。结果表明，当明胶与玉米醇溶蛋白的比例为2:1时，共混膜和双层膜的拉伸强度最高，分别为4.78MPa和9.64MPa。随着玉米醇溶蛋白比例的增加，共混膜和双层膜的断裂伸长率、水蒸气透过率（WVP）和熔点均降低，而双层膜的WVP变化不显著。此外，共混膜和双层膜的水溶性（WS）没有显著差异。双层膜在60s时的水接触角显著高于共混膜，表明双层膜具有更高的疏水性。傅里叶变换红外光谱和XRD结果表明，在共混膜和双层膜中均存在TGase催化的共价交联以及明胶与玉米醇溶蛋白之间的分子间相互作用。研究结果可为可持续食品包装膜的制备提供理论参考。
