한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제35권9호
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  • Pages.1251-1255
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  • 2006
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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대두단백 코팅 종이의 수분저항성 및 물리적 성질

Effect of Water Resistance and Physical Properties of Soy Protein Isolate coated Liner Board

  • 하상형 (경희대학교 생명자원연구소, 식품공학과) ;
  • 박천석 (경희대학교 생명자원연구소, 식품공학과) ;
  • 김병용 (경희대학교 생명자원연구소, 식품공학과)
  • Ha, Sang-Hyung (Institute of Life Science and Resources, Dept. of Food Science and Biotechnology, Kyung Hee University) ;
  • Park, Cheon-Seok (Institute of Life Science and Resources, Dept. of Food Science and Biotechnology, Kyung Hee University) ;
  • Kim, Byung-Yong (Institute of Life Science and Resources, Dept. of Food Science and Biotechnology, Kyung Hee University)
  • 발행 : 2006.09.01
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초록

대두단백 필름을 코팅한 라이너지의 효과를 알아보기 위하여 대두단백 $2\sim8%$의 농도 범위에서 필름을 제조하였다. 필름 제조시 친수성 소재인 대두단백의 불용화를 위하여 모든 필름은 formaldehyde로 포화된 데시케이터에서 2시간 동안 흡착하여 사용하였다. 필름의 연신강도, 연신율, 투습도 및 수분용해도를 측정한 뒤 최적 농도를 5%로 판단하였다. 필름의 제조적성을 위해 첨가된 가소제 glycerol은 대두단백 대비 40% 농도에서 필름제조에 가장 적합하였다. 앞의 조건을 이용하여 제조된 용액을 라이너지에 코팅하여 그 물성과 수분저항성을 측정하였다. Formaldehyde 처리된 대두단백 코팅 라이너지는 미처리 라이너지에 비하여 연신강도는 15 에서 21 MPa로 증가하였고, 수분용해도와 투습계수는 1.17%와 $2.06ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$로 감소하여 물리적 성질과 수분저항성 모두 증진된 것을 알 수 있었다.

To improve the water resistance and physical properties of soy protein isolate (SPI)-coated paper, effects of concentrations of soy protein isolate and plasticizer were examined. Physical properties such as elongation strength (ES), elongation rate (E), water vapor permeability (WVP), and water solubility (WS) were evaluated. The film made from 5% soy protein isolate (SPI) and 40% glycerol (plasticizer) suggested a good application for a film preparation. SPI coated paper showed the highest ES (21.62 MPa) and the lowest WVP $(2.06ng{\cdot}m/m^2{\cdot}s{\cdot}Pa)$ and WS (1.17%). This study suggested that soy protein isolate (SPI) can be used as a coating material for the coated paper to improve the water resistance.

키워드

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