EFFECT OF GLYCEROL ADDITION ON THE MECHANICAL AND PHYSICAL PROPERTIES OF SOY PROTEIN ISOLATES FILM

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DEHGHAN SHOAR Z.; BADIEI F.; BEHMADI HOMA

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:6 | Issue:1 Page(s): 1-10

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Title

EFFECT OF GLYCEROL ADDITION ON THE MECHANICAL AND PHYSICAL PROPERTIES OF SOY PROTEIN ISOLATES FILM

Author(s)

DEHGHAN SHOAR Z. | BADIEI F. | BEHMADI HOMA | Issue Writer Certificate

Keywords

SOY PROTEIN ISOLATEQ3

EDIBLE FILMSQ3

GLYCEROLQ3

TENSILE STRENGTHQ3

WATER VAPOR TRANSMISSION RATEQ3

Abstract

Due to the environmental hazards of using plastic films, studies on the development of plant based films such as soy protein films, are receiving more attention. In this research, EDIBLE FILMS were prepared from SOY PROTEIN ISOLATE and the effect of GLYCEROL as a plasticizer at three concentration levels of 0.4, 0.6 and 0.8 g/g of SOY PROTEIN ISOLATE on the properties of these films was investigated. Some Mechanical properties, i.e. TENSILE STRENGTH and extension, and physical properties, i.e. WATER VAPOR TRANSMISSION RATE, opacity, water adsorption and solubility were examined. Films prepared without GLYCEROL were very brittle and could not be examined. Results showed that increasing the concentration of GLYCEROL led to a significant (p<0.05) increase in extension rate and decrease in TENSILE STRENGTH of SOY PROTEIN ISOLATE films. Solubility percentage, water adsorption and WATER VAPOR TRANSMISSION RATE of the films were found to increase when the GLYCEROL level increased. Although GLYCEROL addition reduced the opacity of the films, its concentration did not have a significant correlation with this parameter (p<0.05).

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APA: Copy

DEHGHAN SHOAR, Z., BADIEI, F., & BEHMADI, HOMA. (2009). EFFECT OF GLYCEROL ADDITION ON THE MECHANICAL AND PHYSICAL PROPERTIES OF SOY PROTEIN ISOLATES FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 6(1), 1-10. SID. https://sid.ir/paper/72719/en

Vancouver: Copy

DEHGHAN SHOAR Z., BADIEI F., BEHMADI HOMA. EFFECT OF GLYCEROL ADDITION ON THE MECHANICAL AND PHYSICAL PROPERTIES OF SOY PROTEIN ISOLATES FILM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2009;6(1):1-10. Available from: https://sid.ir/paper/72719/en

IEEE: Copy

Z. DEHGHAN SHOAR, F. BADIEI, and HOMA BEHMADI, “EFFECT OF GLYCEROL ADDITION ON THE MECHANICAL AND PHYSICAL PROPERTIES OF SOY PROTEIN ISOLATES FILM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 1, pp. 1–10, 2009, [Online]. Available: https://sid.ir/paper/72719/en

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