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

Soy protein isolate (SPI) and wheat gluten (WG) films can be cast from appropriate solvent systems. Such films can find use as 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...

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Published in:Journal of agricultural and food chemistry 1993-11, Vol.41 (11), p.1835-1839
Main Authors: Gennadios, Aristippos, Brandenburg, Alice H, Weller, Curtis L, Testin, Robert F
Format: Article
Language:English
Subjects:
AISLADO DE PROTEINAS
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
BLE
Food industries
Fundamental and applied biological sciences. Psychology
GLUTEN
ISOLAT PROTEIQUE
MATERIALES DE EMPAQUE
MATERIAU DE CONDITIONNEMENT
PERMEABILIDAD
PERMEABILITE
PROTEINAS VEGETALES
PROTEINE VEGETALE
RESISTANCE MECANIQUE
RESISTENCIA MECANICA
SOJA
TRIGO
VAPEUR D'EAU
VAPOR DE AGUA
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cited_by cdi_FETCH-LOGICAL-a415t-6d543e41a7e52a0d88d5b8000623176ca9d003ad20f03b1b6c135e084e58b33d3
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container_end_page 1839
container_issue 11
container_start_page 1835
container_title Journal of agricultural and food chemistry
container_volume 41
creator Gennadios, Aristippos
Brandenburg, Alice H
Weller, Curtis L
Testin, Robert F
description Soy protein isolate (SPI) and wheat gluten (WG) films can be cast from appropriate solvent systems. Such films can find use as 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) was investigated. WG films formed within pH 2-4 and 9-13, whereas SPI films formed within pH 1-3 and 6-12. Film formation was inhibited by poor protein dispersion around the isoelectric pH region of SPI (pH 4.5) and WG (pH 7.6). SPI films prepared from pH 6 to 11 had significantly (P 0.05) higher TS, higher E, and lower WVP than films from pH 1 to 3. WG films produced under alkaline conditions had significantly P 0.05) higher TS than films processed under acidic conditions
doi_str_mv 10.1021/jf00035a006
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Agric. Food Chem</addtitle><date>1993-11-01</date><risdate>1993</risdate><volume>41</volume><issue>11</issue><spage>1835</spage><epage>1839</epage><pages>1835-1839</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Soy protein isolate (SPI) and wheat gluten (WG) films can be cast from appropriate solvent systems. Such films can find use as 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) was investigated. WG films formed within pH 2-4 and 9-13, whereas SPI films formed within pH 1-3 and 6-12. Film formation was inhibited by poor protein dispersion around the isoelectric pH region of SPI (pH 4.5) and WG (pH 7.6). SPI films prepared from pH 6 to 11 had significantly (P 0.05) higher TS, higher E, and lower WVP than films from pH 1 to 3. WG films produced under alkaline conditions had significantly P 0.05) higher TS than films processed under acidic conditions</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00035a006</doi><tpages>5</tpages></addata></record>
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subjects AISLADO DE PROTEINAS
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
BLE
Food industries
Fundamental and applied biological sciences. Psychology
GLUTEN
ISOLAT PROTEIQUE
MATERIALES DE EMPAQUE
MATERIAU DE CONDITIONNEMENT
PERMEABILIDAD
PERMEABILITE
PROTEINAS VEGETALES
PROTEINE VEGETALE
RESISTANCE MECANIQUE
RESISTENCIA MECANICA
SOJA
TRIGO
VAPEUR D'EAU
VAPOR DE AGUA
title Effect of pH on properties of wheat gluten and soy protein isolate films
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