EDIBLE FILMS AND COATINGS FROM SOY PROTEIN

被引：198

作者：

BRANDENBURG, AH ^{[1
]}

WELLER, CL ^{[1
]}

TESTIN, RF ^{[1
]}

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29634

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

SOY PROTEIN; EDIBLE-FILM; COATINGS; WATER-VAPOR PERMEABILITY;

D O I：

10.1111/j.1365-2621.1993.tb06120.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1086 / 1089

页数：4

共 28 条

[1]

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[2] TEMPERATURE EFFECT ON OXYGEN PERMEABILITY OF EDIBLE PROTEIN-BASED FILMS [J].