Functional edible composite films were prepared with mixture of whey protein isolate, sodium caseinate, and pullulan as main film-forming materials by Maillard crosslinking induced by certain thermal processing. The modifications of film color, crosslinking degree, protein structure, mechanical properties, water vapor permeability, oxygen permeability and antioxidant properties were studied. The experimental results showed that Maillard reaction significantly improved the mechanical properties of the composite films and reduced water vapor transmission rate and oxygen transmission rate. And most important of all, the film’s anti-oxidation function was also activated. In addition, experiments demonstrated that the film browning index reached 135.461 at the highest degree of Maillard reaction with the crosslinking degree value of 84.033% at the ratio of 1∶3 (protein to pullulan). Furthermore, the oxygen transmission rate was 0.043 cm3/(m2·d), and DPPH scavenging activity, reducing power and total oxidation activity rose to 85.613%, 6.853, and 489.706 μmol/mL,respectively. These results showed that the Maillard modification method could effectively improve the functional characteristics of the composite films and it was expected to protect the products from oxidation in food packaging.
QIE Zihan
,
LEI Qiao
,
GAO Wenjing
,
CAO Qinglong
. Modification of Maillard crosslinking on barrier and antioxidant properties of WPI-NaCas-pullulan based edible films[J]. Food and Fermentation Industries, 2020
, 46(14)
: 70
-76
.
DOI: 10.13995/j.cnki.11-1802/ts.023392
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