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Moisture sorption characteristics of edible composite films were determined and compared against moisture barrierproperties. Edible composite films were Z1 (zein film with polyethylene glycol(PEG) and glycerol), Z2 (zein film with oleicacid), ZA1 (zein-coated high amylose corn starch film with PEG and glycerol), and ZA2 (zein-coated high amylose cornstarch film with oleic acid). Z2 film showed the lowest equilibrium moisture content (EMC), monolayer value (Wm), watervapor permeability (WVP), and water solubility (WS). Surface structure of Z2 was relatively denser and finer than that ofother edible films. GAB Wm and C values decreased, while K values increased with increasing temperature. Correlationcoefficients of WS:EMC and WVP:EMC at Aw 0.75 were higher than those of WS: Wm and WVP: Wm, respectively. EMCvalues at Aw 0.75 appeared useful for evaluating or predicting moisture barrier properties of edible films.