Premium
Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films
Author(s) -
Enyinnaya Chinma Chiemela,
Chukwuma Ariahu Charles,
Alakali Joseph
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12231
Subject(s) - sorption , soy protein , gravimetric analysis , moisture , adsorption , desorption , water activity , equilibrium moisture content , starch , chemistry , water content , enthalpy , monolayer , chemical engineering , food science , materials science , thermodynamics , organic chemistry , biochemistry , geotechnical engineering , engineering , physics
Summary Moisture sorption isotherms and thermodynamic properties of cassava starch and soy protein concentrate–based edible films were investigated. Equilibrium moisture content was determined at various temperatures (10, 20, 30 and 40 °C) and relative humidities (17–83%) using gravimetric method, and the results were analysed using four sorption isotherm models. The equilibrium moisture of edible films (both adsorption and desorption modes) decreased with soy protein concentrate addition and temperature at constant water activity. The monolayer moisture content values of cassava starch–soy protein concentrate edible films decreased with increase in temperature and soy protein level. GAB and Oswin models (% RMS ≤10) best described the isotherms of the biofilms with the monolayer moisture contents, isosteric enthalpy and entropy higher for adsorption with significant kinetic compensations. The moisture sorption and thermodynamic properties of cassava starch–soy protein concentrate edible films showed that they are suitable for packaging applications.