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논문검색

Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films

원문정보

Kim, Ki-Myong, Hanna, Milford A., Weller, Curtis L., Cho, Sung-Hwan, Choi, Sung-Gil

한국식품과학회 Food Science and Biotechnology Volume 15 Number 4 2006.08 pp.631-634
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Soy protein isolate (SPI) films were supplemented with cinnamaldehyde (CA) at concentrations of 0.1-0.5 mL/5 g SPI. The effects of CA on film color, tensile strength (TS), percent elongation at break (E, %) and water vapor permeability (WVP) of SPI films were investigated. Generally, total color difference (??), WVP, and TS of SPI films increased gradually, while E and TSM decreased significantly (p<0.05) as the amount of cinnamaldehyde in the SPI films increased. Cinnamaldehyde can be used as a potential cross-linking agent for preparing SPI films by improving mechanical strength and water resistant properties.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자정보

  • Kim, Ki-Myong Industrial Agricultural Products Center, University of Nebraska
  • Hanna, Milford A. Industrial Agricultural Products Center, University of Nebraska
  • Weller, Curtis L. Industrial Agricultural Products Center, University of Nebraska
  • Cho, Sung-Hwan Department of Food Science and Technology and Division of Applied Life Science, Gyeongsang National University
  • Choi, Sung-Gil Department of Food Science and Technology and Division of Applied Life Science, Gyeongsang National University

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자료제공 : 네이버학술정보

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