The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

被引：94
|
作者：
Wang, Zhe [1 ,2 ]
Zhou, Jing [1 ,2 ]
Wang, Xiao-xuan [1 ,2 ]
Zhang, Ning [1 ,2 ]
Sun, Xiu-xiu [3 ]
Ma, Zhong-su [1 ,2 ]
机构：
[1] Jilin Univ, Minist Educ, Key Lab Bion Engn, Changchun 130025, Jilin, Peoples R China
[2] Jilin Univ, Sch Biol & Agr Engn, Changchun 130025, Jilin, Peoples R China
[3] Wayne State Univ, Dept Nutr & Food Sci, Detroit, MI 48202 USA
来源：
FOOD HYDROCOLLOIDS | 2014年 / 35卷
关键词：
Oleic acid; Stearic acid; Soy protein isolate; Ultrasonic/microwave assisted treatment; HIGH-PRESSURE HOMOGENIZATION; SOY PROTEIN; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; SODIUM CASEINATE; STARCH; PERMEABILITY; GELATIN;
D O I：
10.1016/j.foodhyd.2013.07.006
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Edible films were prepared using soy protein isolate (4g/100 g), oleic acid (0-2 g/100 g) and stearic acid (0-2 g/100 g). Effects of the ratio of oleic acid to stearic acid and ultrasonic/microwave assisted treatment on the water vapor permeability (WVP) and contact angle of the prepared films were evaluated. Changes in the ratios of oleic acid to stearic acid had significant effects on WVP and contact angle (p < 0.05). It was found that the prepared films (oleic acid: stearic acid = 2:3) had the lowest WVP value (0.1 x 10(-12) g cm(-1) s(-1) Pa-1) and highest contact angle value (135 degrees), when the treatment temperature, time and power were 20 degrees C, 15 min, and 500 W respectively. Additionally, when OA and SA were added, the peak at 2920 cm(-1) appeared, indicating a certain degree of interaction between the lipid and SPI. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码：51 / 58
页数：8
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