Development and characterization of cassava starch and soy protein concentrate based edible films

被引：35

作者：

Chinma, Chiemela Enyinnaya ^{[1
]}

Ariahu, Charles Chukwuma ^{[2
]}

Abu, Joseph Oneh ^{[2
]}

机构：

[1] Fed Univ Technol, Dept Food Sci & Nutr, Minna, Nigeria

[2] Univ Agr, Dept Food Sci & Technol, Makurdi, Nigeria

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 02期

关键词：

Cassava starch; edible film; mechanical and barrier; soy protein concentrate; MECHANICAL-PROPERTIES; PH;

D O I：

10.1111/j.1365-2621.2011.02851.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The sensory attributes, mechanical, water vapour permeability (WVP) and solubility properties of cassava starch and soy protein concentrate (SPC)-based edible films of varying levels of glycerol were studied. Addition of SPC and glycerol up to 30% and 20%, respectively, reduced stickiness and improved colour and appearance of the films. Tensile strength (TS), elastic modulus (EM) and elongation at break (EAB) of films increased, while film solubility (FS) and WVP decreased with SPC and glycerol up to 50% and 20% level, respectively, ranging from 20.33 to 26.94 MPa (TS), 41.33 to 72.76 MPa (EM), 7.90 to 12.28 MPa (EAB), 15.07 to 31.90% (FS) and 2.62 to 4.13 g H2O mm m-2 day kPa (WVP). The TS, EAB and WVP were higher for the biofilms than for low-density polyethylene and cellophane films.

引用

页码：383 / 389

页数：7

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