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Characteristics of Soy Protein Isolate Films Plasticized by Mixtures of Crystalline and Aqueous Sorbitol or Glycerin  

Kim Ki-Myong (Industrial Agricultural Products Center, University of Nebraska)
Hanna Milford A. (Industrial Agricultural Products Center, University of Nebraska)
Choi Won-Seok (Division of Food & Biotechnology, Chungiu National University)
Cho Sung-Hwan (Department of Food Science & Technology and Division of Applied life Science, graduate School Gyeongsang National University)
Choi Sung-Gil (Department of Food Science & Technology and Division of Applied life Science, graduate School Gyeongsang National University)
Publication Information
Food Science and Preservation / v.13, no.3, 2006 , pp. 285-291 More about this Journal
Abstract
The effects of sorbitol mixture as plasticizers on moisture sorption property (MSP), water vapor permeability (WVP), color, tensile strength (TS), elongation at break (E), and total soluble matter (TSM) of soy protein isolate (SPI) films were investigated. Two different types of sorbitols, aqueous and crystalline, were added to film-forming solutions in various ratios of crystalline to aqueous (0:1, 0.25:0.75, 0.5:0.5, 0.75:0.25, or 1:0, based on weight). In addition, the characteristics of the SPI films plasticized by sorbitol mixtures and glycerin were compared with moisture sorption rate against time. Sorbitol-plasticized films had higher in TS, but lower in WVP and E than the glycerin-plasticized films. However the properties of SPI films did not differ appreciably by the type of sorbitol added to film-forming solutions. To explain the high solubility and low WVP of sorbitol-plasticized films, cumulative amounts of moisture content gained during adsorption and lost during desorption of films were compared between sorbitol and glycerin-plasticized films. The result suggest that use of sorbitol as a plasticizer for preparing SPI films improves moisture barrier properties of the films. However the high solubility of sorbitol-plasticized films needs to be reduced for improving the functionality of SPI films in potential packaging applications.
Keywords
soy protein; protein films; edible films; sorbitol; glycerin; tensile properties; water vapor permeability;
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