Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films

The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and diffe...

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Библиографические подробности
Главные авторы: Andrzej Lenart, Andrée Voilley, Frédéric Debeaufort, Sabina Galus
Формат: Artigo
Язык:Inglês
Опубликовано: University of Zagreb 2013-01-01
Серии:Food Technology and Biotechnology
Предметы:
soy protein
oxidized starch
edible films
mechanical properties
water vapour permeability
Online-ссылка:http://hrcak.srce.hr/file/160830
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