期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 24, 期 3, 页码 939-945出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0121-0
关键词
soy protein; carboxymethylcellulose; antioxidant; bioplastic film; biodegradable
资金
- High Value-added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology of Agriculture, Forestry, Fisheries and Food, Republic of Korea [313035-3]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [IPET111138-3] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The aim of this study was to develop functional bioplastic materials for food packaging by incorporating a natural antioxidant agent into soy protein-based films. The film formulations were composed of soy protein isolate (SPI) in combination with carboxymethylcellulose (CMC) and/or catechin (CT). The original SPI film exhibited a good optical transparency, whereas it turned opaque after being blended with CMC or CT. The SPI film spiked with CMC showed enhanced water solubility and tensile strength, and decreased water vapor permeability and percentage elongation, as compared with pure SPI film. However, the oxygen permeability of the film was barely influenced by the addition of CMC. Furthermore, the CT-incorporated SPI or SPI/CMC films demonstrated a synergistic freeradical scavenging effect. The results suggested that the soy protein-based bioplastic film developed in this study could be used as a potent antioxidant packaging material in the food industry.
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