Effect of pH on properties of wheat gluten and soy protein isolate films

Autor:	R. F. Testin, Curtis L. Weller, Aristippos Gennadios, Alice H. Brandenburg
Rok vydání:	1993
Předmět:	Solvent system chemistry.chemical_classification Food packaging Isoelectric point Chemistry Ultimate tensile strength Wheat gluten General Chemistry Food science Elongation General Agricultural and Biological Sciences Soy protein Gluten
Zdroj:	Journal of Agricultural and Food Chemistry. 41:1835-1839
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf00035a006
Popis:	Soy protein isolate (SPI) and wheat gluten (WG) films can be cast from appropriate solvent systems. Such films can find use in edible or nonedible food packaging materials. The effect of pH of WG and SPI film-forming solutions on film formation, tensile strength (TS), percentage elongation at break (E), and water vapor permeability (WVP) win investigated. WG films formed within pH 2-4 and 9-13, wherein SPI films formed within pH 1-3 and 6-12. Film formation win inhibited by poor protein dispersion around the isoelectric pH region of SPI (pH 4.5) and WG (pH 1.6). SPI films prepared from pH 6 to 11 had significantly (P
Databáze:	OpenAIRE
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