Abstract This study utilized dielectric barrier discharges (DBD) cold plasma technique to improve the packing characters of casein edible films. It was found that with DBD cold plasma discharge treatment, the crystalloid migration and casein aggregation occurred in casein based films could be seen clearly by scanning electron microscopy (SEM). A little change of crystal structure and stable state of molecule structure was obtained in casein from X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) results, respectively. Importantly, packing characters including tensile strength, elongation, thermo stabilization and barrier property were improved remarkably with DBD cold plasma treatment. In addition, slight modifications of color and transparency were revealed with cold plasma discharge reinforced. These phenomena could be owe to crystalloid migrated with plasma discharge treatment leading to the arrangement of order among protein and crystalloid varied and transferred in the casein based films. Therefore, DBD cold plasma successfully facilitated the packing characters of casein based films development. And this study would be a basis for the research on improving property of protein films via a behavior of cold plasma treatment.

中文翻译：

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通过介质阻挡放电 (DBD) 冷等离子体改善酪蛋白可食用薄膜的包装性能和结构稳定性

摘要 本研究利用介质阻挡放电（DBD）冷等离子体技术来改善酪蛋白可食用薄膜的包装特性。发现通过 DBD 冷等离子体放电处理，可以通过扫描电子显微镜 (SEM) 清楚地看到酪蛋白基薄膜中发生的晶体迁移和酪蛋白聚集。X射线衍射（XRD）和傅里叶变换红外光谱（FTIR）结果分别显示酪蛋白的晶体结构和分子结构的稳定状态发生了微小的变化。重要的是，DBD 冷等离子体处理显着改善了填充特性，包括拉伸强度、伸长率、热稳定性和阻隔性。此外，通过增强冷等离子体放电显示颜色和透明度的轻微改变。这些现象可能是由于等离子放电处理导致晶体迁移导致蛋白质和晶体之间的有序排列在酪蛋白基薄膜中发生变化和转移。因此，DBD 冷等离子体成功地促进了酪蛋白基薄膜的包装特性。该研究将为通过冷等离子体处理行为改善蛋白质薄膜性能的研究奠定基础。