Heat curing of soy protein films at selected temperatures and pressures

被引：81

作者：

Kim, KM

Weller, CL

Hanna, MA

Gennadios, A

机构：

[1] Univ Nebraska, Ind Agr Prod Ctr, Lincoln, NE 68583 USA

[2] Banner Pharmacaps Inc, High Point, NC 27265 USA

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 02期

关键词：

soyprotein; edible films; heat curing;

D O I：

10.1006/fstl.2001.0825

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Vacuum and temperature effects on moisture content, water vapor permeability (WVP), color (L, a, b, and DeltaE), tensile strength (TS), elongation (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were examined. SPI films were cured at 60, 72.5, or 85 degreesC and at 101.3, 81.32, or 61.32 kPa for 24 h. As a result of heat-curing moisture content, WVP, E, and TSM decreased, and total color difference and TS increased. Pressure, individually and interactively with temperature, significantly affected film moisture content. TS, and TSM. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：140 / 145

页数：6

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