Preparation and characterization of edible films based on soy protein isolate-fatty acid blends

Edible films containing soy protein isolate, long-chain fatty acids, and cross-linkers using glycerol as the plasticizer have been prepared. FTIR spectra reveal the presence of different groups present in the biofilms. The WVP value is highest in the case of films with 10% oleic acid and decreases with increasing concentration. The thermal degradation pattern and the tensile properties of the films have been discussed. The XRD values indicate that the SPI films remain mostly in the amorphous state. From the SEM picture, it is evident that the fatty acids act as modifier, furfural as the cross-linker, and ZnCl2 as the coordinator.