Structural and functional properties of soy protein isolate and cod gelatin blend films
- Denavi, Gabriela Alejandra
- Pérez Mateos, Miriam
- Añon, Maria Cristina
- Montero, Pilar
- Mauri, Adriana Noemi
- Gomez Guillén, M. Carmen
DOIAbstract
The structure-function relationship of composite films obtained from soybean-protein isolate (SPI) and cod gelatin was studied. Films with different ratios of SPI:gelatin (0, 25, 50, 75, 100% [w/w]) and plasticized by a mixture of glycerol and sorbitol were prepared by casting. Regardless of the soybean-protein concentration, the thickness and water-vapor permeability of the composite films diminished significantly as compared to pure-gelatin films. The formulation containing 25% SPI: 75% cod-skin gelatin had the maximum force at the breaking point, which was 1.8-fold and 2.8-fold greater than those of 100% gelatin and 100% SPI films, respectively. Moreover, this formulation offered high percent-deformation values lower than those of gelati...
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