Our news journalists obtained a quote from the research, "Rougher, more elastic, and less hard film structures with better water vapour barrier properties were obtained using larger zein concentrations. Raman spectroscopy exhibited unexpected interactions, as indicated by the disappearance of the thiol groups of cysteine in the zein films and the appearance of O=S=O and C-O-S groups in the blended materials in conjunction with the disappearance of zein epsilon-amino and -NH2 functional groups in the zein film samples, thereby confirming changes in the blended film structure. Zein concentration presented linear correlations with water vapour permeability (R = -0.978) and film roughness (R = 0.929). The composite films presented better barrier and mechanical properties than single ingredient films."
According to the news editors, the research concluded: "This information shows the benefit of using protein-polysaccharide blends to prepare edible films."
For more information on this research see: Physical and structural characterisation of zein and chitosan edible films using nanotechnology tools.
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