Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

Yu Peng Gao; Zhe Wang; Yan Qing Niu; Zhong Su Ma

doi:10.4028/www.scientific.net/AMR.573-574.181

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 573-574Mechanical Properties of Soy Protein Isolate and...

Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

Abstract:

The mechanical properties difference between soy protein isolate-based film and whey protein-based film was researched. The elongation at break, tensile strength of the pure soy protein isolate film both are better than that of the pure whey protein concentrate film, which is respectively 10 times and 25 times. After compounding the property of the whey protein concentrate film ameliorates. The elongation at break, tensile strength of the whey protein concentrate film increases respectively by 9 times and 16 times after the glutin is mixed. The elongation at break, tensile strength of the whey protein concentrate film increases by 1.1 times and 12 times after the chitosan is added.

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Periodical:

Advanced Materials Research (Volumes 573-574)

Pages:

181-184

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.573-574.181

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Online since:

October 2012

Authors:

Yu Peng Gao, Zhe Wang, Yan Qing Niu, Zhong Su Ma

Keywords:

Edible Film, Soy Protein Isolate, Whey Protein Concentrate

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