Composite films with properties improved by increasing the compatibility of sodium caseinate and zein in a heated 60% ethanol solvent

Wang, Shumin; Chen, Han; Tong, Yi; Li, Yang; Zhang, Jijun; Chen, Chong; Ren, Fazheng; Cai-yun, Hou; Wang, Pengjie

doi:10.1016/j.foodhyd.2022.108017

Cited by 9 publications

(1 citation statement)

References 42 publications

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“…Reddy and Yang [90] used high-concentration urea instead of aqueous ethanol as the solvent to dissolve gliadin, and found that urea converts intramolecular disulfide bonds into intermolecular disulfide bonds, thereby increasing the molecular weight of gliadin and successfully improving the water stability of gliadin-based films without additional cross-linking agents. Wang et al [91] co-dispersed sodium caseinate and zein in 60% aqueous ethanol, and cross-linked with citric acid to form composite films. The hydrophobicity and water stability of the composite films both improve due to the formation of compact structures by the interaction between sodium caseinate and zein.…”

Section: Water Resistance Improvementmentioning

confidence: 99%

Applications of Prolamin-Based Edible Coatings in Food Preservation: A Review

Zhang,

Kuang,

et al. 2023

Molecules

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Foods are susceptible to deterioration and sour due to external environmental influences during production and storage. Coating can form a layer of physical barrier on the surface of foods to achieve the purpose of food preservation. Because of its good barrier properties and biocompatibility, prolamin-based film has been valued as a new green and environment-friendly material in the application of food preservation. Single prolamin-based film has weaknesses of poor toughness and stability, and it is necessary to select appropriate modification methods to improve the performance of film according to the application requirements. The practical application effect of film is not only affected by the raw materials and the properties of the film itself, but also affected by the selection of preparation methods and processing techniques of film-forming liquid. In this review, the properties and selection of prolamins, the forming mechanisms and processes of prolamin-based coatings, the coating techniques, and the modifications of prolamin-based coatings were systematically introduced from the perspective of food coating applications. Moreover, the defects and deficiencies in the research and development of prolamin-based coatings were also reviewed in order to provide a reference for the follow-up research on the application of prolamin-based coatings in food preservation.

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Section: Water Resistance Improvementmentioning

confidence: 99%