Abstract
The effect of process parameters on mechanical properties of Soy protein Isolate based edible film was studied by using response surface methodology. The process variables selected were Soy Protein Isolate (SPI) concentration, plasticizer concentration and pH whereas responses under consideration were thickness of film, tensile strength, Young’s modulus and elongation at break. It was observed that as amount of SPI concentration increases in formulation, the thickness and tensile strength increased while it decreased young’s modulus and elongation at break. However increase in plasticizer amount decreased thickness and tensile strength but it increased young’s modulus and elongation at break. The optimum formulation for meeting the set criteria of response functions was; SPI concentration 8.65%, plasticizer concentration 60%, and pH 8.99.
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Nandane, A.S., Jain, R. Study of mechanical properties of soy protein based edible film as affected by its composition and process parameters by using RSM. J Food Sci Technol 52, 3645–3650 (2015). https://doi.org/10.1007/s13197-014-1417-4
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DOI: https://doi.org/10.1007/s13197-014-1417-4