ENZYMATIC TREATMENTS AND THERMAL EFFECTS ON EDIBLE SOY PROTEIN FILMS

被引：166
|
作者：
STUCHELL, YM [1 ]
KROCHTA, JM [1 ]
机构：
[1] UNIV CALIF DAVIS, DEPT FOOD SCI & TECHNOL, DAVIS, CA 95616 USA
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 06期
关键词：
EDIBLE FILM; SOY PROTEIN ISOLATE; PERMEABILITY; ENZYME TREATMENT; MECHANICAL PROPERTIES;
D O I：
10.1111/j.1365-2621.1994.tb14709.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of heat and enzymatic treatments on physical and moisture barrier properties of soy protein isolate (SPI) edible films were evaluated at three plasticizer levels. Heat treatment produced a film which was smoother and more transparent than unheated SPI films. Heated films had decreased water vapor permeability (WVP) and increased % elongation at break (%E) and % soluble protein when compared to unheated films. Treatment with horseradish peroxidase provided no further improvement in WVP, but increased tensile strength and % protein solubility and decreased %E. Enzymatic treatment caused protein degradation in addition to crosslinking.
引用
收藏
页码：1332 / 1337
页数：6
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