Skip to main content
SpringerLink
Log in

Optimization of Formulation and Process Parameters for Soy Protein-Based Edible Film Using Response Surface Methodology

  • Original Paper
  • Published:
Journal of Packaging Technology and Research Aims and scope Submit manuscript

Abstract

Edible film based on soy protein isolate, plasticized with glycerol, has been developed by casting method and effects of formulations and process parameters were studied using response surface methodology. The independent variables selected for study were concentration of soy protein isolate (SPI) (6, 8, 10%), concentration of glycerol (40, 50, 60% of SPI) as plasticizer and pH (8, 9, 10) of film-forming solution. The responses selected for the study were thickness, tensile strength, elongation at break and Young’s modulus. The three optimized combinations were obtained using the criteria of maximum tensile strength and elongation at break but minimum thickness and Young’s modulus. These optimized combinations were further used in the study of properties of edible film like moisture content, oxygen permeability and water vapor permeability The best combinations of variables for selected response functions were obtained by keeping SPI concentration constant at 8.65% along with plasticizer concentration of 60% and pH 9.0. The evaluation of effect of optimized formulations on properties of edible film showed that SPI decreased the moisture content and oxygen permeability while it increased water vapor permeability.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. ASTM (1997) Designation D 882–97: standard test method for tensile properties of thin plastic sheeting. In: Annual book of ASTM standards. American Society for Testing and Materials, Philadelphia

  2. Banker GS (1966) Film coating theory and practice. Pharm Sci 55(1):81–89

    Article  Google Scholar 

  3. Brandenburg AH, Weller CL, Testin RF (1993) Edible films and coatings from soy protein. J Food Sci 58:1086–1089

    Article  Google Scholar 

  4. Cao N, Fu Y, He J (2007) Preparation and physical properties of soy protein isolate and gelatin composite films. Food Hydrocolloids 21(7):1153–1162

    Article  Google Scholar 

  5. Cho SY, Rhee Ch (2004) Mechanical properties and water vapor permeability of edible films made from fractionated soy proteins with ultrafiltration. Lebensmmittel Wissenschaft Technol 37:833–839

    Article  Google Scholar 

  6. Cho SY, Park JW, Batt HP, Thomas RL (2007) Edible films made from membrane processed soy protein concentrates. Lebensmmittel Wissenschaft Technol 40:418–423

    Article  Google Scholar 

  7. Cunningham P, Ogale AA, Dawson PL, Acton JC (2000) Tensile properties of soy protein isolate films produced by a thermal compaction technique. J Food Sci 65:668–671

    Article  Google Scholar 

  8. Fukushima D, Buren JV (1970) Mechanisms of protein insolubilization during the drying of soy milk. Role of disulfide and hydrophobic bonds. Cereal Chem 47:687–696

    Google Scholar 

  9. Gennadios A, Ghorpade VM, Weller CL, Hanna MA (1996) Heat curing of soy protein films. Trans ASAE 39:575–579

    Article  Google Scholar 

  10. Gennadios A, Weller CL (1991) Edible films and coatings from soymilk and soy protein. Cereal Food World 36:1004–1009

    Google Scholar 

  11. Ghanbarzadeh B, Oromiehi AR (2008) Biodegradable biocomposite films based on whey protein and zein: barrier, mechanical properties and AFM analysis. Int J Biol Macromol 43:209–215

    Article  Google Scholar 

  12. Karbowiak T, Hervet H, Leger L, Champion D, Debeaufort F, Voilley A (2006) Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota carrageenan biopolymer films for edible coating application. Biomacromolecules 7:2011–2019

    Article  Google Scholar 

  13. Krochta J, Mulder-Johnston CD (1997) Edible and biodegradable polymer films: challenges and opportunities. Food Technol 51:61–74

    Google Scholar 

  14. McHugh TH, Krochta JM (1994) Sorbitol-vs glycerol-plasticized whey protein edible films: Integrated oxygen permeability and tensile property evaluation. J Agric Food Chem 42(4):841–845

    Article  Google Scholar 

  15. Miller KS, Krochta JM (1997) Oxygen and aroma barrier properties of edible films. Trends Food Sci Technol 8:228–237

    Article  Google Scholar 

  16. Nandane AS, Jain R (2014) 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(6):3645–3650

    Google Scholar 

  17. Park HJ, Bunny JM, Weller CL, Vergano PJ, Testin RF (1994) Water vapour permeability and mechanical properties of grain protein-based films as affected by mixture of polyethylene glycol and glycerin plasticizers. Trans ASAE 37:1281–1285

    Article  Google Scholar 

  18. Pereira RN, Souza BWS, Cerqueira MA, Teixeira JA, Vicente AA (2010) Effects of electric fields on protein unfolding and aggregation: influence on edible films formation. Biomacromolecules 11:2912–2918

    Article  Google Scholar 

  19. Rao A, Shallo HE, Ericson AP, Thomas RL (2002) Characterization of soy protein concentrate produced by membrane ultrafiltration. J Food Sci 67:1412–1418

    Article  Google Scholar 

  20. Rhim JW, Ng PKW (2007) Natural biopolymer-based nanocomposite films for packaging applications. Crit Rev Food Sci Nutr 47:411–433

    Article  Google Scholar 

  21. Rhim JW, Gennadios A, Handa A, Weller CL, Hanna MA (2000) Solubility, tensile and color properties of modified soy protein isolate films. J Agric Food Chem 48:4937–4941

    Article  Google Scholar 

  22. Rhim JW, Gennadios A, Weller CL, Cezeirat C, Hanna MA (1998) Soy protein Isolate-dialdehyde starch films. Ind Crops Prod 8(3):195–203

    Article  Google Scholar 

  23. Sothornvit R, Krochta JM (2001) Plasticizer effect on mechanical properties of lactoblobulin films. J Food Eng 50(3):149–155

    Article  Google Scholar 

  24. Sue HJ, Wang S, Jane JL (1997) Morphology and mechanical behaviour of engineering soy plastics. Polymer 38:5035–5040

    Article  Google Scholar 

  25. Swain SN, Biswal SM, Nanda PK, Nayak PL (2004) Biodegradable soy-based plastics: opportunities and challenges. J Polym Environ 12:35–42

    Article  Google Scholar 

  26. Wolf WL (1972) Soybean ultrastructure and its relationship to processing. In: Inglett GE (ed) Symposium: seed proteins. Avi Publishing, Westport (Chap. 16)

    Google Scholar 

  27. Zhang J, Mungara P, Jane J (2001) Mechanical and thermal properties of extruded soy protein sheets. Polymer 42:2569–2578

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Processing Technology, A.D. Patel Institute of Technology, New Vallabh Vidyanagar, Anand, Gujarat, India

    A. S. Nandane & R. K. Jain

Authors
  1. A. S. Nandane
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. K. Jain
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. S. Nandane.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nandane, A.S., Jain, R.K. Optimization of Formulation and Process Parameters for Soy Protein-Based Edible Film Using Response Surface Methodology. J Package Technol Res 2, 203–210 (2018). https://doi.org/10.1007/s41783-018-0045-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s41783-018-0045-2

Keywords

Search

Navigation