title: Mechanical, Optical, and Barrier Properties of Soy Protein Film As Affected by Phenolic Acid Addition.
abstract: This study aimed to explore the effect of phenolic acid addition on properties of soy protein film. Ferulic (FE), caffeic (CA), and gallic (GA) acids as well as their oxidized products were used in this study. Phenolic acid addition was found to have a significant effect (p ≤ 0.05) on the mechanical properties of the film. GA-containing films exhibited the highest tensile strength and elongation at break, followed by those with added CA and FE, respectively. Oxidized phenolic acids were shown to produce a film with higher tensile strength and elongation at break than their unoxidized counterparts. Phenolic acid addition also affected film color and transparency. As compared to the control, phenolic-containing film samples demonstrated reduced water vapor permeability and water solubility and increased contact angle, especially at high concentrations of oxidized phenolic acid addition.
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University , Phayathai Road, Pathumwan, Bangkok 10330, Thailand.
authors.forename: Anchana
authors.initials: A
authors.lastname: Insaward
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University , Phayathai Road, Pathumwan, Bangkok 10330, Thailand.
authors.forename: Kiattisak
authors.initials: K
authors.lastname: Duangmal
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University , Phayathai Road, Pathumwan, Bangkok 10330, Thailand.
authors.forename: Thanachan
authors.initials: T
authors.lastname: Mahawanich
mesh_terms: D001696:Biomechanical Phenomena; D018857:Food Packaging / Q000295:instrumentation; D062385:Hydroxybenzoates / Q000737:chemistry*; D055620:Optical Phenomena; D010084:Oxidation-Reduction; D010539:Permeability; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D013718:Tensile Strength
chemical_list: D062385:Hydroxybenzoates; D030262:Soybean Proteins; C017616:phenolic acid
keywords: phenolic compounds; protein film; soy protein isolate