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Properties of Cysteine‐Added Soy Protein‐Wheat Gluten Films
Author(s) -
Were L.,
Hettiarachchy N.S.,
Coleman M.
Publication year - 1999
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.1365-2621.1999.tb15074.x
Subject(s) - gluten , wheat gluten , soy protein , food science , cysteine , chemistry , soy flour , biochemistry , enzyme
Soy and wheat proteins as film ingredients are advantageous due to relative abundance, biodegradability, and their renewable nature. Research objectives were to evaluate effectiveness of gluten and cysteine addition in improving properties of soy protein‐based films. Thickness, mechanical, and barrier properties were evaluated. Gluten addition and pH 3.0 lowered water vapor permeability and thickness. Mechanical properties were enhanced at pH 7.0 with cysteine addition. Cysteine increased tensile strength of some treatments due to increase in disulfide bond formation. Best compromise between barrier and mechanical properties was observed for the cysteine‐added soy:gluten (4:1) film at pH 7.0. These films could find application as primary packaging for low moisture foods.