Physicochemical Properties of Soy Protein Isolate Films Laminated with Corn Zein or Wheat Gluten

대두분리단백 필름(soy protein isolate)에 옥수수 단백(zein)과 밀 단백(gluten)을 각각 적층하여 제조한 필름의 이화학적 성질

  • Lee, Myoung-Suk (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Ma, Yu-Hyung (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University) ;
  • Park, Sang-Kyu (Gwangju Institute of Science and Technology) ;
  • Bae, Dong-Ho (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture & Life Sciences, Chungnam National University)
  • Published : 2005.02.28

Abstract

Soy protein isolate (SPI) film was laminated with corn zein or wheat gluten to improve functional properties. Both SPI/corn zein-laminated film (Film B) and SPI/wheat gluten-laminated film (Film C) showed increased tensile strength by 150%, compared to control (Film A). Film C showed significant 253% increase in percentage elongation. Water vapor permeability (WVP) of Films B and C decreased slightly compared to Film A. Solubility values of Films B and C were lower than that of Film A. Hunter color values of Films A and C were not significantly different, while Film B showed yellowness due to presence of corn zein. These results suggest SPI/wheat gluten-laminated film is suitable as packaging material.

Keywords

laminate film;soy protein isolate;zein;gluten

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