Abstract:

To develop a new kind of edible film, the natural preservatives nisin and phytic acid were incorporated to the
formula of soybean protein isolate (SPI)-based film, and the barrier properties to light, water vapor and oxygen of the
developed edible films were studied as well as their degree of crosslinking and structure. The results showed that the addition
of nisin could reduce the water vapor barrier properties and degree of crosslinking of the SPI film, but enhance its light
and oxygen barrier properties. The influence of phytic acid on the barrier properties and degree of crosslinking of the film
was correlated with its addition amount. The scanning electron microscope showed that the surface of SPI-based film was
smooth. Its marble-like pattern was maintained but became more complicated after the addition of nisin. After the further
addition of phytic acid, the marble-like pattern of the film was destroyed.

Key words: edible film, soybean protein isolated, nisin, phytic acid, functional property