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) |
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Pages (from-to) | 71-76 |
Number of pages | 6 |
Journal | JAOCS, Journal of the American Oil Chemists' Society |
Volume | 80 |
Issue number | 1 |
DOIs | |
State | Published - Jan 2003 |
Keywords
- Edible films
- RSM design
- Sorghum wax
- Soy protein isolate
- Water vapor permeability
ASJC Scopus subject areas
- General Chemical Engineering
- Organic Chemistry