The Film-forming Properties and Morphology of Structure Renforced Soy Protein Isolate Film

摘要：

　　The use of soy proteins as a film-forming agent could add value to soybeans.Although soy proteins can produce flexible,clear edible films with excellent oxygen and lipid barrier properties,films made from native soy proteins are rather brittle,and has poor water vapor permeability (WVP).Usually,Film-forming solutions entails heat treatment to unfold proteins,leading to hydrophobic group exposure and native disulfide bond cleavage,and consequently form new disulfide,hydrophobic,and hydrogen force during drying.The pH shifting treatment have very similar protein unfolding principle to heating process with less hydrophobic aggregation.

关键词： soy protein isolate film pH shifting

作者: Jiang Jiang Xiong Youling Liu Yuanfa Wang Xingguo

作者单位: Department of Animal and Food Sciences, University of Kentucky , Lexington, KY, USA;School of Food S Department of Animal and Food Sciences, University of Kentucky , Lexington, KY, USA School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 608-608

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）