title: Physical, antioxidant and structural characterization of blend films based on hsian-tsao gum (HG) and casein (CAS).
abstract: The effects of hsian-tsao gum (HG) addition on the physical properties, antioxidant activities and structure of casein (CAS) film have been investigated. It has been observed that HG addition provided CAS film with better mechanical properties and resistant to moisture, stronger barrier properties against light and higher antioxidant activities than pure CAS film. Fourier transformation infrared (FTIR) data indicated that hydrogen bonding interactions and Maillard reactions occurred between CAS and HG, giving rise to a more compact structure than CAS film. The results of X-ray diffraction and differential scanning calorimetry (DSC) indicated that CAS and HG were compatible, and addition of HG destroyed the original crystalline domains of CAS film, and the blend films exhibited higher glass transition temperatures than CAS film. Moreover, nuclear magnetic resonance (NMR) analysis showed that HG addition significantly changed the mobility of water molecule in CAS film. Especially, ratio of the high mobility water of CAS/HG films significantly decreased as compared to CAS film.
authors.affiliation: College of Food Science, South China Agricultural University, Guangzhou 510642, China; College of Life Science and Technology, Yangtze Normal University, Chongqing 408100, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Yang
authors.affiliation: College of Food Science, South China Agricultural University, Guangzhou 510642, China.
authors.forename: Xiao Long
authors.initials: XL
authors.lastname: Wen
authors.affiliation: College of Food Science, South China Agricultural University, Guangzhou 510642, China.
authors.forename: Shan Guang
authors.initials: SG
authors.lastname: Guo
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan.
authors.forename: Ming Tsao
authors.initials: MT
authors.lastname: Chen
authors.affiliation: College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: jiangaimin20000@163.com.
authors.forename: Ai Min
authors.initials: AM
authors.lastname: Jiang
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan. Electronic address: lslai@dragon.nchu.edu.tw.
authors.forename: Lih-Shiuh
authors.initials: LS
authors.lastname: Lai
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D001713:Biphenyl Compounds / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D002364:Caseins / Q000737:chemistry* / Q000494:pharmacology; D004365:Drugs, Chinese Herbal / Q000737:chemistry* / Q000494:pharmacology; D006860:Hydrogen Bonding; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction / Q000187:drug effects; D010539:Permeability; D010851:Picrates / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared; D013227:Steam / Q000032:analysis; D014867:Water / Q000737:chemistry; D014961:X-Ray Diffraction
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D002364:Caseins; D004365:Drugs, Chinese Herbal; D010851:Picrates; D013227:Steam; C546454:hsian-tsao; D014867:Water; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Antioxidant activities; Blend film; Casein; Glycerol (PubChem CID: 753); Hsian-tsao gum; Physical characterization; Sodium hydroxide (PubChem CID: 14798); Structure