Journal
POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING
Volume 47, Issue 5, Pages 466-472Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/03602550801949728
Keywords
edible films; fatty acids; soy protein isolate
Categories
Ask authors/readers for more resources
Edible films containing soy protein isolate, long-chain fatty acids, and cross-linkers using glycerol as the plasticizer have been prepared. FTIR spectra reveal the presence of different groups present in the biofilms. The WVP value is highest in the case of films with 10% oleic acid and decreases with increasing concentration. The thermal degradation pattern and the tensile properties of the films have been discussed. The XRD values indicate that the SPI films remain mostly in the amorphous state. From the SEM picture, it is evident that the fatty acids act as modifier, furfural as the cross-linker, and ZnCl2 as the coordinator.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available