Presented at the 57th Annual Meeting of the Institute of Food Technologists, Orlando, FL, June 14–18, 1997. We acknowledge financial support from the Korea Research Foundation and the Nebraska Soybean Board. Journal Series No. 11883, Agricultural Research Division, Institute of Agriculture & Natural Resources, Univ. of Nebraska-Lincoln.
Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 63, Issue 2, pages 225–228, March 1998
How to Cite
GENNADIOS, A., RHIM, J.W., HANDA, A., WELLER, C.L. and HANNA, M.A. (1998), Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films. Journal of Food Science, 63: 225–228. doi: 10.1111/j.1365-2621.1998.tb15714.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- Ms received 6/5/97; revised 9/2/97; accepted 10/12/97.
- soy protein;
- protein films;
- edible films;
- ultraviolet radiation;
- tensile strength
Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p<0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P>0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS-PAGE patterns for UV-treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV-induced cross-linking in films.