Edible films and coatings from soy protein

A method was developed by which films could be prepared from commercial isolated soy protein (ISP). ISP was treated with alkali (ATISP) to alter film properties. Water vapor permeability (WVP), oxygen permeability (O2P), tensile strength (TS), percent elongation (%E), and appearance of ISP and ATISP...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 5
Main Authors Brandenburg, A.H, Weller, C.L, Testin, R.F
Format Journal Article
LanguageEnglish
Published 01.09.1993
Subjects
ENDUIT PROTECTEUR
PERMEABILIDAD
PERMEABILITE
PROTEINAS VEGETALES
PROTEINE VEGETALE
REVESTIMIENTO DE PROTECCION
SOJA
VAPEUR D'EAU
VAPOR DE AGUA
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Summary:A method was developed by which films could be prepared from commercial isolated soy protein (ISP). ISP was treated with alkali (ATISP) to alter film properties. Water vapor permeability (WVP), oxygen permeability (O2P), tensile strength (TS), percent elongation (%E), and appearance of ISP and ATISP were compared. Alkali treatment had no effect on WVP, O2P, and TS, gave higher %E, and improved film appearance. Films properties were also compared at pH 6, 8, 10, and 12. In general, pH 6 gave higher WVP and O2P and lower TS and %E; while higher pH gave lower WVP and O2P and higher TS and %E. ATISP films could not be produced at pH 6. Film appearance generally improved with increased pH
Bibliography:Q02
9446850
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb06120.x