This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Mauri, A.N. Articles by Añón, M.C. Search for Related Content Social Bookmarking                         What's this?

Mechanical and Physical Properties of Soy Protein Films with pH-Modified Microstructures

Centro de Investigación y Desarrollo en Criotecnología de Alimentos-Facultad de Ciencias Exactas, Universidad Nacional de La Plata y Consejo Nacional de Investigaciones Científicas y Técnicas-, Calle 47 y 116 (1900) La Plata, Argentina

M.C. Añón

Centro de Investigación y Desarrollo en Criotecnología de Alimentos-Facultad de Ciencias Exactas, Universidad Nacional de La Plata y Consejo Nacional de Investigaciones Científicas y Técnicas-, Calle 47 y 116 (1900) La Plata, Argentina, mca{at}biol.unlp.edu.ar

Mechanical, physical, and barrier properties of films obtained from soy protein isolate solutions at different pH were studied and correlated with the structural properties and the microstructure of films. Films obtained at pH 2 and 11, which had denser microstructures and a higher amount of disulfide bonds, showed a higher tensile strength — of about 1.05 MPa — and a higher Young's modulus — of at least 0.15MPa — than the one at pH 8. However, films formed at alkaline pH (8 and 11) exhibited a higher deformation than films at pH 2 — by about 70%. The presence of at least a protein fraction in native state allowed macromolecules to unfold during the mechanical test, reaching greater deformation before breaking. Acidic films exhibited higher water vapor permeability — of about 7 x 10^-11 g/m s Pa — and water content — of about 1.5% — and a lower glass transition temperature — of at least 15 °C — than basic ones, due to their higher hydrophilic nature.

Key Words: protein edible films • soy protein isolates • water vapor permeability • glass transition • mechanical properties

Food Science and Technology International, Vol. 14, No. 2, 119-125 (2008)
DOI: 10.1177/1082013208092130


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?