Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films

  • 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)
  • Published : 2006.08.30
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Abstract

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 (${\Delta}E$), 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.

Keywords

References

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