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Temperature Effect on Oxygen Permeability of Edible Protein‐based Films
Author(s) -
GENNADIOS A.,
WELLER C.L.,
TESTIN RF.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03247.x
Subject(s) - oxygen permeability , activation energy , oxygen , relative humidity , permeation , gluten , chemistry , permeability (electromagnetism) , atmospheric temperature range , humidity , arrhenius equation , materials science , chemical engineering , food science , organic chemistry , thermodynamics , biochemistry , physics , membrane , engineering
Edible films from corn zein, wheat gluten, and wheat gluten/soy protein isolate (2.1:0.9) were produced and their oxygen permeabilities were determined at 7, 15, 25, and 35°C under 0% relative humidity. Mean oxygen permeability values for the 3 films were in the range of 1.8–11.2, 0.9–6.1, and 0.6–3.8 amol/m.s.Pa, respectively. Data for all 3 films showed very good agreement with the Arrhenius activation energy model. No structural transitions were indicated within these films in this temperature range. Calculated activation energy values for the oxygen permeation process were 11.1, 11.9, and 10.8 kcal/mol, respectively. Comparisons with some non‐protein edible coatings and plastic packaging materials showed dry protein films were very efficient oxygen barriers.