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

Research output: Contribution to journalArticle

35 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 languageEnglish (US)
Pages (from-to)71-76
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume80
Issue number1
DOIs
StatePublished - Jan 2003

Keywords

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

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

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