The Effect of Components of Soy Protein-based Gelatin Composite Films on the Mechanical Properties

被引：0

作者：

Shi Y. ^{[1
]}

Zhang H. ^{[1
]}

Zhang Z. ^{[1
]}

Chi Y. ^{[1
]}

Lü X. ^{[1
]}

Yin T. ^{[1
]}

机构：

[1] College of Food Science, Northeast Agricultural University, Harbin

来源：

Zhang, Huajiang (hjthzhang@163.com) | 2017年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

Elongation; Gelatin; Mechanical properties; Soy protein; Tensile properties;

D O I：

10.16429/j.1009-7848.2017.04.016

中图分类号：

学科分类号：

摘要：

Edible packing films were prepared using soy protein and gelatin, this work studies influence of various factors on mechanical properties of the soy protein-based gelatin composite film, with mechanical properties (tensile strength, elongation) as the evaluation. On the basis of one-factor, response surface optimizes the preparation conditions, and scanning electron microscope analysis the microscopic mechanism of composite film. The composite films were formed by soy protein 3.52%, gelatin 6.99%, glycerin 1.0% and sorbitol 1.50%, resulting the best mechanical properties, the tensile strength and elongation were (3196.97±20.22) g, (43.86±0.66)%. The composite film can partially substitute plastic for food packaging. It is a kind of prospects for the development of green packaging materials. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：123 / 131

页数：8

共 7 条

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