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Effect of Soy Protein Isolate and Calcium Chloride on the Properties of Water Soluble Chitosan Film  

Cho, Ji-Mi (Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University)
Park, Sang-Kyu (Department of Materials Science and Engineering, Kwangju Institute of Science and Technology)
Lee, You-Seok (Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University)
Rhee, Chong-Ouk (Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Applied Biological Chemistry / v.46, no.2, 2003 , pp. 113-116 More about this Journal
Abstract
Color value, total color difference $({\triangle}E)$, puncture strength (PS), tensile strength (TS), percent elongation(%E) at break values, and water vapor permeability (WVP) were determined for water-soluble chitosan films added with soy protein isolate (SPI) and $CaCl_2$. Mechanical and water vapor barrier properties of the chitosan films were affected by SPI and $CaCl_2$ concentrations. PS value $(174.5-448.8\;g_f)$ of the chitosan films increased with increasing concentration of $CaCl_2$ TS value of 0.05% $CaCl_2$-added chitosan films significantly increased to 1.58 MPa compared to 0.06 MPa of the control. %E values ranged from 12.25 to 44.80% and increased with increasing concentration of $CaCl_2$. WVP of $CaCl_2$-added films was lower than that of SPI-added films.
Keywords
chitosan film; soy protein isolate; calcium chloride;
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