Development of soybean protein-isolate edible films incorporated with beeswax, Span 20, and glycerol.
The effect of the beeswax, Span 20, and glycerol content on qualities of soybean-protein-isolate edible films was evaluated. Beeswax and Span 20 were selected to improve qualities of soybean-protein-isolate films from 11 emulsifiers. The content of beeswax, Span 20, and glycerol was further optimized by response surface analysis. The optimal composite emulsifier was beeswax (1.87% of soybean protein-isolate), Span 20 (10.25% of soybean protein-isolate), and glycerol (29.12% of soybean protein-isolate) with tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa. The quality of soybean-protein-isolate films incorporated with the optimal composite emulsifier was 2.34 times higher than that of the control. Furthermore, the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality, which provided a simple and rapid way to rank quality of soybean-protein-isolate films. Therefore, our result will not only give an instruction to soybean-protein-isolate-film production, but also give a simple and rapid way to rank film qualities. Practical Application: Our results give the optimal composite emulsifiers for the soybean-protein-isolate-film production. The soybean-protein-isolate films based on the optimal composite emulsifiers show their tensile strength of 908 MPa, percentage elongation at break of 25.8%, water vapor permeability of 19.2 g/m.d.MPa, and oxygen permeability of 0 cm(3)/m.d.MPa, being stronger than the control. Moreover, our results give a simple and rapid way to rank film qualities, because the disulfide bond content of soybean-protein-isolate films showed a positive correlation with their quality. Hence, the disulfide bond content was an indicator to rank qualities of soybean-protein-isolate films.
Chao
Zhang
Z
Beijing Academy of Agriculture and Forestry Sciences, Vegetable Research Center, Beijing, China. zhangchao@nercv.org
Yue
Ma
M
Xiaoyan
Zhao
Z
Dan
Ma
M
D004220:Disulfides / Q000032:analysis; D004548:Elasticity; D045703:Emulsifying Agents / Q000737:chemistry; D018857:Food Packaging / Q000295:instrumentation; D005525:Food-Processing Industry / Q000379:methods; D005990:Glycerol / Q000737:chemistry*; D006601:Hexoses / Q000737:chemistry*; D015233:Models, Statistical; D010100:Oxygen; D010539:Permeability; D011786:Quality Control; D030262:Soybean Proteins / Q000737:chemistry*; D013227:Steam; D013438:Sulfhydryl Compounds / Q000032:analysis; D013499:Surface Properties; D013718:Tensile Strength; D014885:Waxes / Q000737:chemistry*
D004220:Disulfides; D045703:Emulsifying Agents; D006601:Hexoses; D030262:Soybean Proteins; D013227:Steam; D013438:Sulfhydryl Compounds; D014885:Waxes; C038228:beeswax; C014822:sorbitan monolaurate; D005990:Glycerol; D010100:Oxygen