Effect of Chitosan Addition on Properties of Soybean Protein Isolate Composite Packaging Materials

doi:10.7506/spkx1002-6630-201401018

Abstract

Abstract:

The effect of chitosan addition on the color, mechanical properties and barrier properties of soybean protein
isolate (SPI) composite packaging materials was evaluated. The composite packaging materials showed the best properties
when the ratio of chitosan to SPI was 1:1. The tensile strength of the composite packaging materials increased, while the
elongation at break, water vapor permeability and oxygen permeability decreased. Moreover, the color turned slightly yellow
within the range of consumer acceptance. The formation of ether linkage or C－N bond between SPI and chitosan could be
the major reasons for the improvement of these properties.

Key words: soybean protein isolate, chitosan, packaging materials, barrier properties, infrared spectroscopy

CLC Number:

TS201.2

GUO Xiao-fei, ZHANG Chao, LI Wu, MA Yue, ZHAO Xiao-yan*. Effect of Chitosan Addition on Properties of Soybean Protein Isolate Composite Packaging Materials[J]. FOOD SCIENCE, 2014, 35(1): 93-96.

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