Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films

doi:10.7506/spkx1002-6630-201001024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 102-104.doi: 10.7506/spkx1002-6630-201001024

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Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films

MA Dan1,2，ZHANG Chao1，MA Yue1，ZHAO Xiao-yan1,*，YUE Xi-qing2，LEI An-liang2

(1. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China；
2. College of Food Science and Technology, Shenyang Agricultural University, Shenyang 100161, China)

Received:2009-02-27 Online:2010-01-01 Published:2014-05-19
Contact: ZHAO Xiao-yan1,*， E-mail:zhaoxiaoyan@nercv.org

Abstract

Abstract:

With the aim of revealing the differences in mechanical and barrier properties and protein structure of soy proteinisolate edible films produced at different thermal treatment temperatures and correlation between them, this study was conducted. Films produced at 90 ℃ showed the best mechanical and barrier properties. The difference in protein structure was evaluated in terms of disulfide bond content, hydrophobic value and main secondary structures including alpha-helix and beta-sheet. It was demonstrated that disulfide bond content and alpha-helix presented a positive correlation with mechanical and barrier properties of the films, which were negatively correlated with hydrophobic value.

Key words: soy protein isolate, edible film, thermal treatment, disulfide bond, hydrophobic value

CLC Number:

MA Dan1,2，ZHANG Chao1，MA Yue1，ZHAO Xiao-yan1,*，YUE Xi-qing2，LEI An-liang2. Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films[J]. FOOD SCIENCE, 2010, 31(1): 102-104.

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Effect of Thermal Treatment on Mechanical and Barrier Properties and Structure of Soy Protein-isolate Edible Films

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