Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and −18 °C for 6 weeks...

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Bibliographic Details
Main Authors: Hong Zhang, Lechuan Wang, Hanyu Li, Yujie Chi, Huajiang Zhang, Ning Xia, Yanqiu Ma, Longwei Jiang, Xiaonan Zhang
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
SPI films
glycerol migration
water loss
storage temperature
film properties
Online Access:https://www.mdpi.com/2304-8158/10/8/1797

Internet

https://www.mdpi.com/2304-8158/10/8/1797

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