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KMID : 1007520000090040228
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Food Science and Biotechnology
2000 Volume.9 No. 4 p.228 ~ p.233
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Properties of Formaldehyde Adsorbed Soiy Protein Isolate Films
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Rhim Jong-Whan
Curtis L. Weller
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Abstract
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Soy protein isolate (SPI) films exposed to formaldehyde vapor were prepared and the effects of different exposure times to formaldehyde on color, tensile strength (TS), percentage elongation at break (E), water vapor permeability (WVP) and water solubility (WS) of SPI films were studied. SPI films bleached and became transparent following the formaldehyde adsorption. TS of SPI films increased significantly (p<0.05), while E, WVP and WS decreased significantly (p<0.05), all major changes occurring within the first hour of exposure to formaldehyde. Changes in properties of SPI films after exposure to formaldehyde treatment indicated a development of cross-linking between the formaldehyde and the protein.
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