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Cited by 227

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Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films

STUCHELL, YVONNE M., KROCHTA, JOHN M.·1994·Journal of Food Science
DOI 10.1111/j.1365-2621.1994.tb14709.x
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Abstract

The effect of heat and enzymatic treatments on physical and moisture barrier properties of soy protein isolate (SPI) edible films were evaluated at three plasticizer levels. Heat treatment produced a film which was smoother and more transparent than unheated SPI films. Heated films had decreased water vapor permeability (WVP) and increased % elongation at break (%E) and % soluble protein when compared to unheated films. Treatment with horseradish peroxidase provided no further improvement in WVP, but increased tensile strength and % protein solubility and decreased %E. Enzymatic treatment caused protein degradation in addition to crosslinking.

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Metadata

Authors
STUCHELL, Y. M., & KROCHTA, J. M.
Venue
Journal of Food Science
Publisher
Wiley
Published
1994-11
Volume
59
Issue
6
Pages
1332-1337
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1365-2621.1994.tb14709.x
OpenAlex
W2014353689
Cited by
227
References
0
FWCI
4.35
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films. https://app.cochat.ai/papers/10.1111/j.1365-2621.1994.tb14709.x
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STUCHELL, Y. M., & KROCHTA, J. M. (1994). Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1994.tb14709.x

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.