Impact of reducing carbohydrate type and concentration on the Maillard reaction-induced cross-linking and heat curing of egg albumen-based edible films.

This study explores the enhancement of egg albumen-based edible films through Maillard reaction-induced modification using various carbohydrates-glucose, maltose, and maltodextrin (DE 10 and 18)-at different ratios (1:2, 1:4, and 1:8). To further promote cross-linking, heat curing was applied to both the film-forming solution (at 40-60 °C for 10-30 min) and the dried films (at 40-60 °C for 24-72 h). The effects of these modifications were evaluated in terms of film color, hydrophobicity, solubility, mechanical strength, and moisture barrier properties. Results showed that increasing the carbohydrate concentration improved tensile strength and hydrophobicity while decreasing elongation, solubility, color intensity, and water vapor permeability. Among the treatments, glucose-modified films exhibited the highest mechanical strength and water resistance. Heat curing further enhanced the mechanical properties and moisture resistance of the films, especially at higher temperatures and longer durations. Protein patterns revealed increased formation of high molecular weight proteins, while Raman spectroscopy indicated a rise in disulfide bond formation, confirming cross-linking due to heat treatment. Overall, Maillard modification combined with heat curing proved to be an effective approach for improving the structural and functional properties of egg albumen-based edible films through enhanced protein cross-linking.