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Mechanical and barrier properties of avenin, kafirin, and zein films
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0003-0310-4465
2008 (English)In: Food Biophysics, ISSN 1557-1858, E-ISSN 1557-1866, Vol. 3, no 3, p. 287-294Article in journal (Refereed) Published
Abstract [en]

Biodegradable and renewable materials can be manufactured from prolamins, which are the major storage protein fraction of cereals. This paper investigates the material properties of oat prolamin (avenin), corn prolamin (zein), and sorghum prolamin (kafirin). Glass transition temperature, dry solid content, stress at break, strain at break, oxygen permeability, and water vapor permeability were analyzed at different plasticizer contents. Avenin was plasticized with glycerol, and kafirin and zein were plasticized with a mixture of polyethylene glycol, glycerol, and lactic acid. Avenin displayed potential, although it did not exhibit the mechanical qualities of gluten, which resembles avenin at the molecular level. Compared to kafirin and zein, avenin was more extensible at low plasticizer contents, while kafirin and especially zein were more extensible at the highest plasticizer content. Avenin was far weaker than the other two at all plasticizer contents. Kafirin and zein displayed similar barrier properties, whereas avenin was notably more permeable. © 2008 Springer Science+Business Media, LLC.

Place, publisher, year, edition, pages
2008. Vol. 3, no 3, p. 287-294
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8567DOI: 10.1007/s11483-008-9074-7OAI: oai:DiVA.org:ri-8567DiVA, id: diva2:966439
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-20Bibliographically approved

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Stading, Mats

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