FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 31-33.

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Study on Plasticizing Mechanism of Soy Protein by Epichlorohydrin

Yao-Yong-Zhi,   Chen-Fu-Sheng,   Zuo-Jin-Jing, ZHENG  Zhi   

  1. 1.Henan University of Technology, Zhengzhou 450052, China; 2.Henan Industry and Trade Vocational College, Zhengzhou 450012, China
  • Online:2006-04-15 Published:2011-09-13

Abstract: The group changes of soy protein molecule plasticized by epichlorohydrin were tested with FTIR. The morphology of the fracture surface of materials plasticized by different plasticizers was assayed with SEM. The mechanism of soy protein plasticized by epichlorohydrin to show the high-tensile strength, low-water absorption and low-elongation properties was summarized.

Key words:  , epichlorohydrin; soy protein; plasticizing mechanism; FTIR; SEM;