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|Type:||Artigo de periódico|
|Title:||Effects of drying conditions on some physical properties of soy protein films|
|Abstract:||The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 degrees C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS-Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (similar to 50%) for films obtained at high RH and temperatures ranging from 45 to 76 degrees C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (similar to 40%). The optimal drying conditions determined by RSM were: 70 degrees C and 30% RH for CSPI films and 60 degrees C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones. (C) 2008 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Citation:||Journal Of Food Engineering. Elsevier Sci Ltd, v. 90, n. 3, n. 341, n. 349, 2009.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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