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Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films
Author(s) -
STUCHELL YVONNE M.,
KROCHTA JOHN M.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb14709.x
Subject(s) - soy protein , plasticizer , horseradish peroxidase , ultimate tensile strength , elongation , chemistry , solubility , moisture , peroxidase , chemical engineering , enzyme , degradation (telecommunications) , food science , permeability (electromagnetism) , materials science , composite material , organic chemistry , biochemistry , telecommunications , membrane , computer science , engineering
The effect of heat and enzymatic treatments on physical and moisture barrier properties of soy protein isolate (SPI) edible films were evaluated at three plasticizer levels. Heat treatment produced a film which was smoother and more transparent than unheated SPI films. Heated films had decreased water vapor permeability (WVP) and increased % elongation at break (%E) and % soluble protein when compared to unheated films. Treatment with horseradish peroxidase provided no further improvement in WVP, but increased tensile strength and % protein solubility and decreased %E. Enzymatic treatment caused protein degradation in addition to crosslinking.