ENZYMATIC TREATMENTS AND THERMAL EFFECTS ON EDIBLE SOY PROTEIN FILMS

被引：168

作者：

STUCHELL, YM ^{[1
]}

KROCHTA, JM ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期

关键词：

EDIBLE FILM; SOY PROTEIN ISOLATE; PERMEABILITY; ENZYME TREATMENT; MECHANICAL PROPERTIES;

D O I：

10.1111/j.1365-2621.1994.tb14709.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of heat and enzymatic treatments on physical and moisture barrier properties of soy protein isolate (SPI) edible films were evaluated at three plasticizer levels. Heat treatment produced a film which was smoother and more transparent than unheated SPI films. Heated films had decreased water vapor permeability (WVP) and increased % elongation at break (%E) and % soluble protein when compared to unheated films. Treatment with horseradish peroxidase provided no further improvement in WVP, but increased tensile strength and % protein solubility and decreased %E. Enzymatic treatment caused protein degradation in addition to crosslinking.

引用

页码：1332 / 1337

页数：6

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