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Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten  

Lee, Myoung-Suk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Ma, Yu-Hyung (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Park, Sang-Kyu (Gwangju Institute of Science and Technology)
Bae, Dong-Ho (Department of Applied Biology and Chemistry, Konkuk University)
Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.1, 2005 , pp. 142-146 More about this Journal
Abstract
Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.
Keywords
laminate film; soy protein isolate; zein; gluten;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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