延伸率
极限抗拉强度
溶解度
材料科学
大豆蛋白
固化(化学)
甘油
复合材料
热稳定性
化学工程
化学
食品科学
有机化学
工程类
作者
Tasmia Bari,Md Monirujjaman,Farzana Akter,Md. Shahriar Alam
出处
期刊:Asian Food Science Journal
[Sciencedomain International]
日期:2023-06-07
卷期号:22 (7): 1-7
标识
DOI:10.9734/afsj/2023/v22i7642
摘要
This study aimed to investigate the impact of heat treatment on the properties of soy protein isolate film-forming solutions. The solutions, consisting of soy protein isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected to heat treatment at 65, 75, and 85°C for 2, 4, or 6 h. The resulting films were then analyzed for tensile strength, elongation at break, film solubility, color parameters, and transparency. The results indicated that increasing the heat-curing temperature increased tensile strength, film transparency, and yellowish color in the films, as well as decreased water solubility and elongation at break. Notably, the film cured at 85°C for 2 h exhibited the highest tensile strength, film solubility, and elongation at break compared to both the control and other heat-cured films. However, the film heated at 75°C showed a better elongation at break. Overall, the findings suggest that heat curing of film-forming solutions at temperatures between 75 and 85°C has the potential to improve the properties of soy protein isolate films.
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