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WANG Xinwei, ZHAO Renyong, TIAN Shuangqi, MA Zhongsu. EFFECTS OF TEMPERATURE AND HUMIDITY ON THE PERMEABILITY OF SOY PROTEIN ISOLATE FILMS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(5): 8-11.
Citation: WANG Xinwei, ZHAO Renyong, TIAN Shuangqi, MA Zhongsu. EFFECTS OF TEMPERATURE AND HUMIDITY ON THE PERMEABILITY OF SOY PROTEIN ISOLATE FILMS[J]. Journal of Henan University of Technology(Natural Science Edition), 2018, 39(5): 8-11.
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EFFECTS OF TEMPERATURE AND HUMIDITY ON THE PERMEABILITY OF SOY PROTEIN ISOLATE FILMS

  • 1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China;

  • 2. School of Food Science and Engineering, Jilin University, Changchun 130025, China

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  • Received Date: December 26, 2017
  • Available Online: September 29, 2022
    Graphical Abstract
    • Abstract
  • Compared with synthetic packaging materials,edible bioPolymer has outstanding advantages,such as easy to degrade and good mechanical performance.The soy protein isolate (SPI) film is a kind of edible bioPolymer,and SPI film can be obtained by adding soy protein isolate,glycerol and distilled water during the preparation of the film forming solution.As a Polymeric material,SPI film is sensitive to environmental changes.In the process of storage and circulation,different ambient temperature and humidity can lead to the change in the permeability of the SPI film,which may lead to the change of the shelf life of the packaged food.Therefore,it is necessary to study the effects of temperature and humidity on the O2permeability (Po2) and CO2 permeability (Pco2) of SPI films.The results showed that Po2and Pco2of the SPI films increased significantly with temperature,showing very good agreement with the Arrhenius model.At low relative humidity (RH<33%),SPI films presented very low Po2and Pco2.For higher than 59%RH,Po2and Pco2increased greatly,and the increasing extent of Pco2was greater.The results can provide data and references for the applications of SPI films as the edible packaging material or coating materials used in food processing.
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    • References (13)
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