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Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films  

Kim, Ki-Myong (Industrial Agricultural Products Center, University of Nebraska)
Hanna, Milford A. (Industrial Agricultural Products Center, University of Nebraska)
Weller, Curtis L. (Industrial Agricultural Products Center, University of Nebraska)
Cho, Sung-Hwan (Department of Food Science and Technology and Division of Applied Life Science, Gyeongsang National University)
Choi, Sung-Gil (Department of Food Science and Technology and Division of Applied Life Science, Gyeongsang National University)
Publication Information
Food Science and Biotechnology / v.15, no.4, 2006 , pp. 631-634 More about this Journal
Abstract
Soy protein isolate (SPI) films were supplemented with cinnamaldehyde (CA) at concentrations of 0.1-0.5 mL/5 g SPI. The effects of CA on film color, tensile strength (TS), percent elongation at break (E, %) and water vapor permeability (WVP) of SPI films were investigated. Generally, total color difference (${\Delta}E$), WVP, and TS of SPI films increased gradually, while E and TSM decreased significantly (p<0.05) as the amount of cinnamaldehyde in the SPI films increased. Cinnamaldehyde can be used as a potential cross-linking agent for preparing SPI films by improving mechanical strength and water resistant properties.
Keywords
soy protein isolate; cinnamaldehyde; cross-linking; protein films; mechanical properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 2  (Related Records In Web of Science)
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