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Water Vapor Permeability And Mechanical Properties Of Grain Protein-Based Films As Effected By Mixtures Of Polyethylene Glycol Amd Glycerin Plasticizers, H. J. Park, J. M. Bunn, Curtis L. Weller, P. J. Vergano, R. F. Testin
Water Vapor Permeability And Mechanical Properties Of Grain Protein-Based Films As Effected By Mixtures Of Polyethylene Glycol Amd Glycerin Plasticizers, H. J. Park, J. M. Bunn, Curtis L. Weller, P. J. Vergano, R. F. Testin
Department of Biological Systems Engineering: Papers and Publications
Grain protein-based films containing mixtures of glycerin and polyethylene glycol (PEG) as plasticizers were prepared and evaluated for water vapor permeability (WVP), tensile strength (TS), and elongation (E). Changes in mechanical properties during storage were also studied. The PEG produced opposite trends in E of wheat gluten and corn-zein films. The TS of wheat gluten films increased and E of the films decreased as the ratio of glycerin/PEG decreased. Corn-zein films containing only glycerin were very brittle (E of 4%), and E of the films improved to 94% when the ratio of mL PEG/g protein was 0.39. The WVP of …