Heat curing of soy protein films

Modification of soy protein film properties by heat-curing was studied. Glycerin-plasticized films were cast from alkaline aqueous solutions of soy protein isolate. Films were heated at 80 or 95°C for 2, 6, 14, or 24 h. Tensile strength (TS), elongation at break (E), moisture content (MC), water solubility (WS), water vapor permeability (WVP), and color of heated and control films were measured. Heated films had increased TS and +b (yellowness) Hunter color values and reduced E, MC, WS, and WVP values. These effects were enhanced as heating time and temperature increased.

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