천연 글루텐 필름의 기계적 물성 향상 연구

김학선; 강호종; Hak Seon Kim; Ho-Jong Kang

Polymer(Korea), Vol.40, No.2, 284-289, March, 2016

DOI10.7317/pk.2016.40.2.284 Export Citation

천연 글루텐 필름의 기계적 물성 향상 연구

Enhancement on the Mechanical Properties of Natural Gluten Film

김학선, 강호종 ^†

단국대학교 고분자공학과

Hak Seon Kim, and Ho-Jong Kang^†

Department of Polymer Science and Engineering, Dankook University, Gyeonggi-do 16890, Korea

E-mail:

초록

글루텐 단백질 구성 성분이 천연 글루텐 필름 물성에 미치는 영향을 확인하여 보았다. 글루텐/에틸알코올 수용액 원심분리에 의하여 글라이딘/글루테닌 조성비가 다른 글루텐을 얻어 천연 글루텐 필름을 제조하였다. 일반 글루텐 필름에 비하여 고분자량 글루테닌이 제거된 글루텐 필름은 신율이 증가되며 아울러 광투과 특성이 현저히 증가함을 알 수 있었다. 글루텐 필름의 가공 특성 증가를 위해 사용된 글리세린은 필름 신율을 증가시키는 반면 인장강도는 감소시킴을 확인하였다. 이러한 감소는 L-cysteine을 가교제로 사용하여 이황화 결합에 의한 글루텐 가교를 촉진시켜 최소화될 수 있으며 고분자량 글루테닌을 다소 함유하고 있는 글루텐 필름에서 그 효과가 두드러짐을 알 수 있었다.

The effect of chemical composition of gluten protein on physical properties of natural gluten film was studied. The various glutens having different gliadin/glutenin compositions were obtained by the centrifugation of gluten/ethyl alcohol aqueous solution and then natural gluten films were produced from obtained glutens. It was found that both elongation at break and optical transmittance were enhanced in the film made by glutens without high molecular weight glutenin. The applied glycerin for processing aid resulted in increasing of elongation at break but the lowering of tensile strength was found. This tensile strength decrease might be minimized using L-cysteine as a crosslinking agent which caused the disulfide bonding between gluten molecules, specially for gluten having high molecular weight glutenin.

Keywords:gluten;gliadin;glutenin;natural polymeric film;disulfide bonding

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Bulaj G, Biotechnology. Ad., 23, 87 (2005)
Shewry PR, Popineau Y, Lafiandra D, Belton P, Trends Food Sci. Tech., 11, 431 (2001)
Pilar H, Antonis K, Perry KWN, Rafael G, J. Agric. Food Chem., 51, 7647 (2003)
Lindsay M, Skerritt J, Trends Food Sci. Tech., 10, 247 (1999)
Soares R, Soldi V, Mater. Sci. Eng. C-Biomimetic Supramol. Syst., 30, 691 (2010)
Bourtoom T, Int. Food Res. J., 16, 1 (2009)
Xu J, Bietz J, Carriere C, Food Chem., 101, 1025 (2007)
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Gennadios A, Weller CL, Testin RF, J. Cereal Chem., 70, 426 (1993)
Roy S, Weller CL, Gennadios A, Zeece MG, Testin RF, J. Food Sci., 64, 57 (1999)
Wan Y, Gritsch CS, Hawkesford MJ, Shewry PR, Annals of Botany, 113, 607 (2014)

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[1] Rieder A, Holtekjolen AK, Sahlstrom S, Moldestad A, J. Cereal. Sci., 55, 44 (2012)

[2] Tanner R, Uthayakumaran S, Qi F, Dai S, J. Cereal Sci., 54, 224 (2011)

[3] Schober T, Bean S, Boyle D, Park S, J. Cereal Sci., 48, 755 (2008)

[4] Song Y, Li L, Zheng Q, J. Food Sci. Biotechnol., 18, 910 (2009)

[5] Lim J, Fujio Y, J. Fac. Agr. Kyshu Univ., 33, 195 (1989)

[6] Shewry PR, Halford NG, Belton PS, Tatham AS, Phil. Trans. R. Soc. Lond. B, 25, 133 (2002)

[7] Lee J, Kim Y, Kang C, Lim S, Ha S, Ahn S, Kim Y, Kor. J. Breed. Sci., 43, 479 (2011)

[8] Dahesh M, Banc A, Duri A, Morel MH, Ramos L, J. Phys. Chem. B, 118(38), 11065 (2014)

[9] Shewry PR, Tatham AS, J. Cereal Sci., 25, 207 (1997)

[10] Bulaj G, Biotechnology. Ad., 23, 87 (2005)

[11] Shewry PR, Popineau Y, Lafiandra D, Belton P, Trends Food Sci. Tech., 11, 431 (2001)

[12] Pilar H, Antonis K, Perry KWN, Rafael G, J. Agric. Food Chem., 51, 7647 (2003)

[13] Lindsay M, Skerritt J, Trends Food Sci. Tech., 10, 247 (1999)

[14] Soares R, Soldi V, Mater. Sci. Eng. C-Biomimetic Supramol. Syst., 30, 691 (2010)

[15] Bourtoom T, Int. Food Res. J., 16, 1 (2009)

[16] Xu J, Bietz J, Carriere C, Food Chem., 101, 1025 (2007)

[17] Park D, Ko J, Han S, Oh S, Hyun J, Suh D, Shin D, Moon H, Korean J. Breed., 34, 15 (2002)

[18] Gennadios A, Weller CL, Testin RF, J. Cereal Chem., 70, 426 (1993)

[19] Roy S, Weller CL, Gennadios A, Zeece MG, Testin RF, J. Food Sci., 64, 57 (1999)

[20] Wan Y, Gritsch CS, Hawkesford MJ, Shewry PR, Annals of Botany, 113, 607 (2014)