Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films

Ki Myong Kim; David B. Marx; Curtis L. Weller; Milford A. Hanna

doi:10.1007/s11746-003-0653-9

Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films

Ki Myong Kim, David B. Marx, Curtis L. Weller, Milford A. Hanna

Statistics

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

Abstract

Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P < 0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2-5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.

Original language	English (US)
Pages (from-to)	71-76
Number of pages	6
Journal	JAOCS, Journal of the American Oil Chemists' Society
Volume	80
Issue number	1
DOIs	https://doi.org/10.1007/s11746-003-0653-9
State	Published - Jan 2003

Keywords

Edible films
RSM design
Sorghum wax
Soy protein isolate
Water vapor permeability

ASJC Scopus subject areas

Chemical Engineering(all)
Organic Chemistry

Access to Document

10.1007/s11746-003-0653-9

Cite this

@article{aaf863dabc0a4d33acaf7a6ba2595c45,

title = "Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films",

abstract = "Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P < 0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2-5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.",

keywords = "Edible films, RSM design, Sorghum wax, Soy protein isolate, Water vapor permeability",

author = "Kim, {Ki Myong} and Marx, {David B.} and Weller, {Curtis L.} and Hanna, {Milford A.}",

year = "2003",

month = jan,

doi = "10.1007/s11746-003-0653-9",

language = "English (US)",

volume = "80",

pages = "71--76",

journal = "Oil & Fat Industries",

issn = "0003-021X",

publisher = "Springer Verlag",

number = "1",

}

TY - JOUR

T1 - Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films

AU - Kim, Ki Myong

AU - Marx, David B.

AU - Weller, Curtis L.

AU - Hanna, Milford A.

PY - 2003/1

Y1 - 2003/1

N2 - Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P < 0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2-5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.

AB - Sorghum wax, sorbitol, glycerin, and soy protein isolate (SPI) composite films were prepared. Effects of sorghum wax, sorbitol, and glycerin concentrations on various films were evaluated using response surface methodology. All independent variables significantly (P < 0.05) affected film water vapor permeability (WVP), tensile strength (TS), elongation at break (E), total color difference, and total soluble matter (TSM). Increasing the sorghum wax concentration decreased WVP and E. As sorbitol content increased in the composite films, WVP and TS increased. Sorbitol had a critical point of 2-5 g/5 g SPI for low values of TSM. The addition of sorbitol contributed more to the properties of the film than did glycerin.

KW - Edible films

KW - RSM design

KW - Sorghum wax

KW - Soy protein isolate

KW - Water vapor permeability

UR - http://www.scopus.com/inward/record.url?scp=0037281999&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0037281999&partnerID=8YFLogxK

U2 - 10.1007/s11746-003-0653-9

DO - 10.1007/s11746-003-0653-9

M3 - Article

AN - SCOPUS:0037281999

VL - 80

SP - 71

EP - 76

JO - Oil & Fat Industries

JF - Oil & Fat Industries

SN - 0003-021X

IS - 1

ER -

Influence of sorghum wax, glycerin, and sorbitol on physical properties of soy protein isolate films

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this