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Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films
Author(s) -
GENNADIOS A.,
RHIM J.W.,
HANDA A.,
WELLER C.L.,
HANNA M.A.
Publication year - 1998
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.1365-2621.1998.tb15714.x
Subject(s) - ultraviolet , elongation , ultimate tensile strength , irradiation , aqueous solution , chemistry , soy protein , ultraviolet radiation , nuclear chemistry , ultraviolet visible spectroscopy , materials science , food science , composite material , radiochemistry , organic chemistry , physics , optoelectronics , nuclear physics
Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m 2 ) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p<0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P>0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS‐PAGE patterns for UV‐treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV‐induced cross‐linking in films.