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Food Technology and Biotechnology, Vol. 51 No. 3, 2013.

Original scientific paper

Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

Sabina Galus ; Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., PL-02-776 Warsaw, Poland
Andrzej Lenart ; Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., PL-02-776 Warsaw, Poland
Andrée Voilley ; EA 581 EMMA, AgroSup Dijon, 1 esplanade Erasme, University of Burgundy, F-21000 Dijon, France
Frédéric Debeaufort ; EA 581 EMMA, AgroSup Dijon, 1 esplanade Erasme, University of Burgundy, F-21000 Dijon, France

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Abstract

The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30 % relative humidity for 48 h. Oxidized starch content significantly affected (p<0.05) tensile strength, from 0.95 to 1.51 MPa, temperature at maximum degradation rate from 64.8 to 74.2 °C and water vapour permeability from 1.08·10^–10 to 3.89·10^–10 g/(m·Pa·s) at relative humidity differentials of 30–50 and 30–100 %, respectively. Various internal arrangements were observed as a function of film composition (percentage of oxidized starch).

Keywords

soy protein; oxidized starch; edible films; mechanical properties; water vapour permeability

Hrčak ID:

109145

URI

https://hrcak.srce.hr/109145

Publication date:

9.9.2013.

Article data in other languages: croatian

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