Effect of polysaccharides and cross-linking agents on properties of soy protein isolate-based edible film
In order to improve the properties of soy protein isolate (SPI)-based edible film, the paper studied the effect of polysaccharides and cross-linking agents on the properties of SPI-based edible film. The experimental results showed that in film forming solutions of SPI addition of 0.5%(W/V) pectin effectively increased mechanical strength and addition of 0.1%(W/V) glucose effectively decreased permeability of water vapor and oxygen. Thus pectin and glucose could well improve properties of the films. The possible role of pectin and glucose in improving film forming condition and film quality was that they increased cross-linking between amino acids in and between protein molecules.