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Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films
Author(s) -
Kim Ki Myong,
Marx David B.,
Weller Curtis L.,
Hanna Milford A.
Publication year - 2003
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-003-0653-9
Subject(s) - sorbitol , ultimate tensile strength , wax , sorghum , soy protein , materials science , elongation , rapeseed , composite number , food science , chemistry , composite material , agronomy , biology
Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly ( P <0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2–5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.