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Journal article

Solubility, tensile, and color properties of modified soy protein isolate films.

Abstract:

Protein solubility (PS) values of different soy protein isolate (SPI) films were determined in water, 0.01 N HCl, 0.01 N NaOH, 4 M urea, and 0.2 M 2-mercaptoethanol. Tensile and color (L, a, and b values) properties of films also were determined. Control films were cast from heated (70 degrees C for 20 min), alkaline (pH 10) aqueous solutions of SPI (5 g/100 mL of water) and glycerin (50% w/w of SPI). Additional films were cast after incorporation of dialdehyde starch (DAS) at 10% w/w of SPI ...

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Publication status:
Published

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Publisher copy:
10.1021/jf0005418
Journal:
Journal of agricultural and food chemistry More from this journal
Volume:
48
Issue:
10
Pages:
4937-4941
Publication date:
2000-10-01
DOI:
EISSN:
1520-5118
ISSN:
0021-8561
Language:
English
Keywords:
Pubs id:
pubs:311365
UUID:
uuid:f5bbaa0e-e0c3-40da-ac95-28ca8928e4b3
Local pid:
pubs:311365
Source identifiers:
311365
Deposit date:
2012-12-19

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