Heat Curing of Soy Protein Films

Authors

A. Gennadios, University of Nebraska-LincolnFollow
V. M. Ghorpade, University of Nebraska-Lincoln
Curtis L. Weller, University of Nebraska-LincolnFollow
M. A. Hanna, University of Nebraska-LincolnFollow

Date of this Version

1996

Comments

Published in Transactions of the ASAE VOL. 39(2):575-579. Copyright © 1996 American Society of Agricultural Engineers. Used by permission.

Abstract

Modification of soy protein film properties by heat-curing was studied. Glycerin-plasticized films were cast from alkaline aqueous solutions of soy protein isolate. Films were heated at 80 or 95°C for 2, 6, 14, or 24 h. Tensile strength (TS), elongation at break (E), moisture content (MC), water solubility (WS), water vapor permeability (WVP), and color of heated and control films were measured. Heated films had increased TS and +b (yellowness) Hunter color values and reduced E, MC, WS, and WVP values. These effects were enhanced as heating time and temperature increased.