Impact of Thiocyanate Salts on Physical, Thermal, and Rheological Properties of Zein Films. Issue 3 (7th May 2013)

• Record Type: Journal Article
• Authors: Selling, Gordon W.; Maness, Ashley; Bean, Scott; Smith, Brennan
• Is Part Of: Cereal chemistry. Volume 90:Issue 3(2013.)
• Page Start: 204
• Page End: 210
• Publication Date: 2013-05-07
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-09-12-0123-R
• Languages: English
• ISSNs: 0009-0352

Abstract

ABSTRACT: A new class of zein additives was investigated, thiocyanate salts. Ammonium, potassium, guanidine (GTC), and magnesium thiocyanate salts were added to solutions of zein in with various amounts of tri(ethylene glycol) (TEG), cast as films, and then tested to determine the impact that each salt had on properties. The presence of these salts affected solution rheology and intrinsic viscosity, demonstrating that the salts interacted with the protein. It was found that these salts acted as plasticizers, as they lowered the glass transition temperature of zein when evaluated with differential scanning calorimetry. In zein films in which TEG was present, these salts increased elongation and reduced tensile strength. However, unlike traditional plasticizers (such as TEG), when the salts were used as the only additive, elongation was not increased and tensile strength was not decreased. Of the salts tested, GTC in combination with TEG was found to increase elongation the most. The impact of salts on elongation was greatly affected by the relative humidity in which the samples were stored.