Optimization of the Film-forming Conditions of SPI Film
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Abstract:
In this paper, soy protein isolate edible films were prepared via a wet process. By L9(34) orthogonal experiments, the effects of the concentrations of SPI and glycerol, pH and temperature on the properties of SPI films were studied. Results showed that the optimal SPI concentration, glycerol concentration, pH value and temperature were 5.0% (w/w), 2.0% (w/w), 10 and 90 ℃, respectively.
