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Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique
Author(s) -
Cunningham P.,
Ogale A.A.,
Dawson P.L.,
Acton J.C.
Publication year - 2000
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.1365-2621.2000.tb16070.x
Subject(s) - glycerol , ultimate tensile strength , biopolymer , plasticizer , materials science , compaction , elongation , soy protein , mixing (physics) , composite material , dispersion (optics) , polymer , chemistry , food science , organic chemistry , physics , quantum mechanics , optics
Soy protein isolate (SPI) was utilized as a biopolymer and glycerol was used as a plasticizer to successfully produce light‐yellow, transparent protein films by a thermal compaction technique. Flexible films, approximately 180 micrometers, could be produced at a processing temperature of 150 °C and compaction pressure and time of 10 MPa and 2 min, respectively. The dispersion of glycerol among SPI macromolecules was found to be a diffusion‐limited process that could be accelerated by intensive mixing. Films containing 30 wt% glycerol made from intensively mixed material had average tensile strength and elongation values that were, respectively, 6% and 300% higher than those of films made from unaged, manually mixed material.