Modification of Soy Protein Film by Formaldehyde

Formaldehyde 처리에 의한 대두단백 필름의 물성 개선

  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
  • 임종환 (목포대학교 식품공학과)
  • Published : 1998.04.01


Two types of formaldehyde-treated soy protein isolate (SPI) films, formaldehyde-incorporated and formaldehyde-adsorbed films, and control SPI films were prepared. Cross-linking effect of formaldehyde on selected film properties such as color, tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and water solubility (WS) were determined. Physical properties of formaldehyde-incorporated films were not geneally different from those of control films, while almost all of those among formaldehyde-adsorbed films were significantly different. Through cross-linking development within formaldehyde-adsorbed films, WS decreased significantly (P<0.05) from 26.1% to 16.6%, and TS increased two times while E decreased two times compared with control films. This was caused by insolubilization and hardening of protein by cross-linking most likely attributed to the significant changes in properties of protein films reacted with formaldehyde.