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Cast Films from Soy Protein Isolates and Fractions
Author(s) -
Kunte L. A.,
Gennadios A.,
Cuppett S. L.,
Hanna M. A.,
Weller C. L.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.2.115
Subject(s) - elongation , chemistry , soy protein , ultimate tensile strength , aqueous solution , solubility , glycerol , nuclear chemistry , chromatography , food science , organic chemistry , materials science , composite material
Glycerol‐plasticized soy protein films were cast from alkaline aqueous film‐forming solutions of laboratory‐prepared 7S, 11S, and soy isolate (LSI) fractions and from commercial soy isolate (CSI). Tensile strength (TS), elongation at break (E), water vapor permeability (WVP), total soluble matter (TSM), protein solubility (PS), and Hunter L, a , and b color values of these films were determined. The 11S films had greater TS than 7S films ( P < 0.05), while LSI films had greater TS than CSI films ( P < 0.05). No significant differences were detected among mean E values and among mean WVP values of all films ( P > 0.05). The 7S films had higher TSM and PS values than 11S films ( P < 0.05). CSI films were significantly darker (lower L value) and more yellow (greater positive b value) than LSI films ( P < 0.05).