Edible Films and Coatings from Soy Protein


  • Presented at the 52nd Annual Meeting of the Institute of Food Technologist, New Orleans, LA. June 224, 1992.

  • Appreciation is expressed to Dr. L.W. Grimes for assisting with the statistical analysis.

  • Thin research wan supported by grants form the South Carolina Soybean Board and the United Soybean Board.

  • Technical contribution no. 3389 of the South Carolina Agrlcultwal Experiment Station.


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 (O2P), tensile strength (TS), percent elongatidn (%E), and appearance of ISP and ATISP were compared. Alkali treatment had no effect on WVP. O2P, 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 O2P and lower TS and %E; while higher pH gave lower WVP and O2P and higher TS and %E. ATISP films could not be produced at pH 6. Film appearance generally improved with increased pH.