Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films |
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| Authors: | A. GENNADIOS J.W. RHIM A. HANDA C.L. WELLER M.A. HANNA |
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| Affiliation: | This study was conducted at the Industrial Agricultural Products Center, Univ. of Nebraska, Lincoln, NE 68583–0730. Author Gennadios is with Materials Science, Research &Development, Banner Pharmacap s, Inc., 4125 Premier Drive, High Point, NC 27265–8144.;Author Rhim is with the Dept. of Food Engineering, Mokpo National Univ., 61 Dorim-ri, Chungkye-myon, Muan-gun, Chonnam 534–729, Republic of Korea.;Author Handa is with the Research Institute, Q.P. Corporation, 5–13–1, Sumiyoshi-Cho, Fuchu-City, Tokyo 183, Japan.;Authors Weller and Hanna are with the Industrial Agricultural Products Center &Dept. of Biological Systems Engineering, Univ. of Nebraska, Lincoln, NE 68583–0730. |
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| Abstract: | Films were cast from heated, alkaline aqueous solutions of soy protein (5 g/100 mL water) and glycerin (50% w/w of protein). Control and ultraviolet (UV) irradiated (13.0, 25.9,38.9, 51.8, 77.8, or 103.7 J/m2) films were evaluated for tensile strength (TS), elongation at break (E), water vapor permeability (WVP), and Hunter L, a, and b color values. TS increased (p<0.05) linearly while E decreased linearly with UV dosage. WVP was not affected (P>0.05) by UV irradiation. UV treatment intensified the yellowish coloration of films (increased +b values). SDS-PAGE patterns for UV-treated samples revealed bands of aggregates, increasing in intensity with UV dosage, which were absent in control samples. These changes suggested UV-induced cross-linking in films. |
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| Keywords: | soy protein protein films edible films ultraviolet radiation tensile strength |
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