Effects of pH on Properties of Soy Protein Isolate/Guar Gum Composite Films

Abstract:

The objective of this research was to investigate the effect of pH(7.0, 8.0, 9.0, 10.0) on the properties of soy protein isolate (SPI)/guar gum (GG)composite films casted with 0.2 %(w/v)guar gum polysaccharide, 5.0 %(w/v)SPI, 1.5 %(w/v)glycerol plasticizer, and 4:1(v/v) mixture of distilled water and anhydrous alcohol. Composite membranes from different pH conditions were evaluated from following aspects: tensile strength (TS), elongation at break (EB), water vapor permeability (WVP), water solubility (WS) and surface hydrophobicity(SH)

• Periodical: Advanced Materials Research (Volumes 503-504)
• Pages: 446-449
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.503-504.446
• Online since: April 2012
• Authors: Chun Xia Sui, Lian Zhou Jiang, Guo Ping Yu
• Keywords: Composite Film, Guar Gum, Property Analysis, Soy Protein Isolate

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