Development of Protein-Based High-Oxygen Barrier Films Using an Industrial Manufacturing Facility

  • Chang, Yoonjee; 
  • Joo, Eunmi; 
  • Song, Hong-geon; 
  • Choi, Inyoung; 
  • Yoon, Chan Suk; 
  • ... Han, Jaejoon; 
  • 외 1명
Citations

WEB OF SCIENCE

17
Citations

SCOPUS

23

초록

In this study, protein-based high-oxygen barrier multilayer films were manufactured at a pilot plant scale by a roll-to-roll coating process and an adhesive lamination process. Also, their characteristics were examined to evaluate their industrial feasibility. Oxygen transmission rates (OTRs) of the protein-based films (polyethylene terephthalate [PET]/pea protein isolate [PPI]/nylon/cast polypropylene [CPP], PET/whey protein isolate [WPI]/CPP, PET/WPI/nylon/CPP, and PET/PPI/nylon/low-density polyethylene [LDPE]) were significantly lower than OTR of the PET/nylon/CPP film without a protein-coating layer and that of the commercial high-barrier multilayer film copolymer (PET/aluminum/CPP). In addition, water vapor transmission rates of the films containing protein layer were significantly lower than that of the commercial high-barrier film containing ethylene vinyl alcohol [nylon/nylon/EVOH/easy peel layer [EPL]). Among the tested polymers, the PET/WPI/nylon/LDPE film showed the highest heat-sealing ability, tensile strength, and elastic modulus. Moreover, transparency and haze of the PET/WPI/nylon/CPP film were similar to the film without WPI coating. Taken together, our results indicate that the protein-based coating films showing high-oxygen and high-water barrier properties can be manufactured using industrial facilities and could replace commercial multilayer films based on synthetic materials.

키워드

adhesive lamination process; multilayer films; pea protein; roll-to-roll coating process; whey protein; PHYSICAL-PROPERTIES; PEA
제목
Development of Protein-Based High-Oxygen Barrier Films Using an Industrial Manufacturing Facility
저자
Chang, Yoonjee; Joo, Eunmi; Song, Hong-geon; Choi, Inyoung; Yoon, Chan Suk; Choi, Young Ju; Han, Jaejoon
DOI
10.1111/1750-3841.14427
발행일
2019-02
유형
Article
저널명
Journal of Food Science
권
84
호
2
페이지
303 ~ 310