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Mechanical and Water Barrier Properties of Soy Protein and Clay Mineral Composite Films  

Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
Lee, Jun-Ho (Division of Food, Biological & Chemical Engineering, Daegu University)
Kwak, Hyo-Sup (Department of Applied Biological Science, Daebul University)
Publication Information
Food Science and Biotechnology / v.14, no.1, 2005 , pp. 112-116 More about this Journal
Abstract
Composite films were prepared with soy protein isolate (SPI) and various clay minerals by casting from polymer and clay water suspension. Effects of clay minerals on film thickness, moisture content (MC), tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and water solubility (WS) were tested. Properties including thickness, surface smoothness, and homogeneity of films prepared with organically modified montmorillonite (O-MMT), Wamok clay (W-clay), bentonite, talc powder, and zeolite were comparable to those of control SPI films. TS increased significantly (p<0.05) in films prepared with O-MMT and bentonite, while WVP decreased significantly (p<0.05) in bentonite-added films. WS of most nanocomposite films decreased significantly (p<0.05).
Keywords
clay minerals; layered silicates; montmorillonite; soy protein; nanocomposite;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 26  (Related Records In Web of Science)
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