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KMID : 1007519960050030243
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.243 ~ p.248
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Water Vapor Permeability and Mechanical Properties of Soy Protein Films as Affected by Plasticizer , Solvent , pH and Salt
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Park, Hyun J
Rhim, Jong W/Jo, Kwang H/Jung, Soon T/Weller, Curtis L
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Abstract
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Soy protein films were prepared from isolated soy protein (ISP) at various pH´s, plasticizes mixture ratios, water and ethanol mixture ratios, and with various concentrations of different salts. Tensile strength (TS) of ISP films prepared at pH 4 was 3.3 MPa; whereas, TS of the films prepared at pH 9 was 6. 7 Mpa, which was the highest TS value among the films. The elongation (E) of the films prepared at pH 4 was lowest among the films and appeared to increase with greater alkalinity. The water vapor permeability (WVP) of films prepared at pH 9 was the lowest (0.88 ng·m/㎡·s·Pa) among the films. TS of the films prepared at pH 10 and 12 increased as glycerin (GLY)/ polyethylene glycol (PEG) ratio decreased. The highest E value (300%) was achieved with films prepared with a 70:30 GLY/ PEG ratio at pH 12. WVP of the soy protein films seemed to increase as the GLY/PEG ratio increased. TS and E of the films prepared at pH 10 and 12 increased as the water/ethanol ratio increased. WVP of the soy protein films also increased as the water/ethanol ratio increased. TS of films containing potassium chloride and magnesium chloride decreased as the concentrations of the salts increased. WVP of soy protein films which contained potassium chloride and magnesium chloride were higher than those without the salts. The highest WVP value (1.6 ng·m/㎡·s·Pa) was achieved with films containing 1.0% of magnesium chloride.
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