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KMID : 1007520030120040385
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.385 ~ p.389
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Effects of Ultraviolet Radiation on the Red Colored Film of Soy Protein Isolate
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Park, Sang-Kyu
Cho, Ji-Mi/Rhee, Chong-Ouk
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Abstract
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The red colored film of soy protein isolate (SPI) was cast from heated, alkaline aqueous solutions of SPI with synthetie food grade colorant (Red No. 40) and glycerin. Carrageenan colored film was prepared by casting and drying a film-foaming solution of carrageenan, Red No. 40 and glycerin. Ultraviolet (UV) irradiated (4.2㎽/㎠) film for 2 weeks were evaluated for Hunter color values, water vapor permeability (WVP), puncture strength (PS), tensile strength (TS) and elongation at break. Under UV radiation, SPI colored films kept the red color while carrageenan films were discolored. TS of SPI colored films increased linearly (0.43-.076 ㎫), while carrageenan films decreased with UV irradiation. Elongation of SPI colored films decreased with UV irradiateion (68.0-11.6％). PS of SPI colored films increased (0.38-0.71㎏f) while carrageenan films decreased with UV irradiation. WVP of SPI colored films increased (17.0-66.0 ng?m/㎡?s?㎀), while carrageenan films were not affected by UV irradiation.
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