title: Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM.
abstract: The effect of process parameters on mechanical properties of Soy protein Isolate based edible film was studied by using response surface methodology. The process variables selected were Soy Protein Isolate (SPI) concentration, plasticizer concentration and pH whereas responses under consideration were thickness of film, tensile strength, Young's modulus and elongation at break. It was observed that as amount of SPI concentration increases in formulation, the thickness and tensile strength increased while it decreased young's modulus and elongation at break. However increase in plasticizer amount decreased thickness and tensile strength but it increased young's modulus and elongation at break. The optimum formulation for meeting the set criteria of response functions was; SPI concentration 8.65%, plasticizer concentration 60%, and pH 8.99.
authors.affiliation: Dept of Food Processing Technology, A.D. Patel Institute of Technology, New Vallabhvidyanagar, Anand, Gujarat India.
authors.forename: Anil S
authors.initials: AS
authors.lastname: Nandane
authors.affiliation: Dept of Food Processing Technology, A.D. Patel Institute of Technology, New Vallabhvidyanagar, Anand, Gujarat India.
authors.forename: Rajeevkumar
authors.initials: R
authors.lastname: Jain
keywords: Edible film; Elongation at break; Response surface methodology; Soy protein isolate; Tensile strength