Edible Films and Coatings from Soy Protein

Abstract

ABSTRACT A method was developed by which films could be prepared from commercial isolated soy protein (ISP). ISP was treated with alkali (ATISP) to alter film orooerties. Water vapor oermeability (WVP). oxygen‘permeability (O 2 P), tensile strength (TS), percent elongatidn (%E), and appearance of ISP and ATISP were compared. Alkali treatment had no effect on WVP. O 2 P, and TS, gave hieher %E, and improved film appearance. Films properties were also compared at pH 6, 8, 10, and 12. In general, pH 6 gave higher WVP and O 2 P and lower TS and %E; while higher pH gave lower WVP and O 2 P and higher TS and %E. ATISP films could not be produced at pH 6. Film appearance generally improved with increased pH.