Mechanical and water barrier properties of soy protein and clay mineral composite films

被引：0
|
作者：
Rhim, JW
Lee, JH [1 ]
Kwak, HS
机构：
[1] Daegu Univ, Div Food Biol & Chem Engn, Gyeongbuk 712714, South Korea
[2] Mokpo Natl Univ, Dept Food Engn, Chungnam 534729, South Korea
[3] Daebul Univ, Dept Appl Biol Sci, Chungnam 526702, South Korea
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2005年 / 14卷 / 01期
关键词：
clay minerals; layered silicates; montmorillonite; soy protein; nanocomposite;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Composite films were prepared with soy protein isolate (SPI) and various clay minerals by casting from polymer and clay water suspension. Effects of clay minerals on film thickness, moisture content (MC), tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and water solubility (WS) were tested. Properties including thickness, surface smoothness, and homogeneity of films prepared with organically modified montmorillonite (O-MMT), Wamok clay (W-clay), bentonite, talc powder, and zeolite were comparable to those of control SPI films. TS increased significantly (p<0.05) in films prepared with O-MMT and bentonite, while WVP decreased significantly (p<0.05) in bentonite-added films. WS of most nanocomposite films decreased significantly (p<0.05).
引用
收藏
页码：112 / 116
页数：5
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