|
KMID : 1024420110150040305
|
|
Food Engineering Progress
2011 Volume.15 No. 4 p.305 ~ p.310
|
|
|
Defatted Soybean Meal-Based Edible Film Development
|
|
Lee Han-Na
Paek Hee-Jeong
Min Sea-Cheol
|
|
|
Abstract
|
|
|
|
Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.
|
|
|
KEYWORD
|
|
|
defatted soybean meal, edible film, biopolymer film, high pressure homogenization, soy protein isolate
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|