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Modifications of protein-based films using cold plasma
Motahareh Hashemi Moosavi1, Mohammad Reza Khani2, Babak Shokri2
1Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
International Journal of Biological Macromolecules
|October 18, 2019
Summary
Cold plasma treatment modifies protein films, enhancing mechanical properties like tensile strength. This novel method offers potential for tailoring edible polymer characteristics for various applications.
Area of Science:
- Materials Science
- Food Science
- Surface Chemistry
Background:
- Protein-based films are crucial in food packaging.
- Modifying film properties is essential for improved functionality.
- Cold plasma offers a novel, non-thermal approach for surface modification.
Purpose of the Study:
- To investigate the effects of cold plasma on whey and gluten protein films.
- To analyze the mechanical and physicochemical changes induced by plasma treatment.
- To determine the optimal plasma treatment conditions for protein film modification.
Main Methods:
- Solvent casting was used to prepare whey and gluten protein films.
- Vacuum low-pressure glow plasma treatment with air and argon gases was applied.
- Atomic Force Microscopy (AFM), FTIR spectroscopy, and mechanical testing were employed for analysis.
Main Results:
- Plasma treatment significantly increased whey protein film roughness and decreased gluten film roughness.
- Tensile strength improved notably after 10 minutes of plasma treatment for both film types.
- FTIR analysis indicated the formation of new functional groups and cross-links.
Conclusions:
- Low-pressure glow plasma treatment is a viable method for modifying protein film properties.
- Optimized plasma treatment conditions can enhance mechanical strength and alter surface characteristics.
- This technique holds potential for developing advanced edible films.
