CAJ | 학술논문

传统浇铸法制备的玉米醇溶蛋白薄膜表面粗糙，机械性质及耐水性较差。为了改善玉米醇溶蛋白理化性质，在传统浇铸法膜制备过程中引入平行匀强电场（1～5 A/m2）处理蛋白成膜液。经过电场处理后，玉米醇溶蛋白表面光滑、形状完整。试验结果表明：电场处理可改善薄膜力学性质、表面疏水性、水蒸气透过率等性质；随着电流密度的增大，薄膜拉伸强度、断裂伸长率、水蒸气透过率、吸水率以及表面接触角呈现规律性增加或者减小；电场处理下薄膜热特性改变，与未处理组相比变性温度略有提高，最大增幅为19.5℃。当电流密度为4 A/m2时，薄膜理化性质较佳：拉伸强度、断裂伸长率分别为73.09 MPa和9.68%，吸水率降低至14.87%，水蒸气透过率为2.55×10-8 g·m/(m2·h·Pa)，静态接触角为62.18°，变性温度提高到118.39℃，热稳定性提高，薄膜表面光滑。电场可诱导成膜液中分子有序性排列，提高薄膜均一性；通过调节电流密度可得到具有一定力学强度和亲/疏水性的薄膜。试验结果为制备具有特定功能性的纯玉米醇溶蛋白薄膜材料提供了理论依据。
전통요주법제비적옥미순용단백박막표면조조，궤계성질급내수성교차。위료개선옥미순용단백이화성질，재전통요주법막제비과정중인입평행균강전장（1～5 A/m2）처리단백성막액。경과전장처리후，옥미순용단백표면광활、형상완정。시험결과표명：전장처리가개선박막역학성질、표면소수성、수증기투과솔등성질；수착전류밀도적증대，박막랍신강도、단렬신장솔、수증기투과솔、흡수솔이급표면접촉각정현규률성증가혹자감소；전장처리하박막열특성개변，여미처리조상비변성온도략유제고，최대증폭위19.5℃。당전류밀도위4 A/m2시，박막이화성질교가：랍신강도、단렬신장솔분별위73.09 MPa화9.68%，흡수솔강저지14.87%，수증기투과솔위2.55×10-8 g·m/(m2·h·Pa)，정태접촉각위62.18°，변성온도제고도118.39℃，열은정성제고，박막표면광활。전장가유도성막액중분자유서성배렬，제고박막균일성；통과조절전류밀도가득도구유일정역학강도화친/소수성적박막。시험결과위제비구유특정공능성적순옥미순용단백박막재료제공료이론의거。
Zein is the major storage protein of corn and comprises 45%-50% of total protein in corn, and possesses good property of forming film in virtue of abundant sulphur amino acids. High content of hydrophobic amino acid grants hydrophobicity to zein film, but film made of natural casting retains its crispness. In order to improve the flexibility of zein film, plasticizers are added into the film solution. Though plasticizers can significantly enhance mechanical properties of zein film, they affect their security and edibility. Equipments such as pulsed electric field used in processing of casting can improve the properties of zein film by taking appropriate measures, without affecting the security and edibility of zein film. But the popularization of these equipments is hindered for their high price. In this paper, the combination of DC power (DYY-8C, Beijing) and conducting glass coated with indium tin oxide was used to set up paralleled uniform electric field, and then the electric field was introduced into the processing of zein film. This method was of simple equipment, easy operation and good selectivity. Coupled with the paralleled uniform electric field (1-5 A/m2), the soft zein films with complete shape were obtained by casting. The properties of zein film such as tensile strength, elongation at break, water vapor permeability and water absorption were measured and analyzed to evaluate the influence of the paralleled uniform electric field on zein film. Meanwhile, thermostability difference between films before and after treatment was studied by differential scanning calorimetry. By analyzing the data, tensile strength and elongation at break increased with the increase of electric current density while water vapor permeability and water absorption decreased. When electric current density was at 4 A/m2, properties of zein film were optimal. Tensile strength and elongation at break reached the maximum value (73.09 MPa and 9.68%, respectively); water absorption and water vapor permeability reached the minimum value (14.87% and 2.54×10-8 g·m/(m2·h·Pa), respectively). Contact angle declined slightly (within 5°), and tended towards stability when electric current density was above 2 A/m2. Experiments indicated that the presence of electric field force facilitated interaction between zein molecules, and these molecules were organized in a network pattern contributing to the improvement of mechanical properties. Meanwhile, polar amino acid residues tended to move forward to the topside of the network, resulting in the slight decline of contact angle. There existed significant difference among the data obtained from the experiments by Duncan analysis (P<0.01). During the processing of zein film, no hazardous substance was added into the film solution. By adjusting the electric current density, film or edible packing material with flexibility, fixed shape, mechanical strength, certain mechanical properties or contact angle can be obtained, which are biodegradable, edible and non-toxic toward humans and environment.