نقش گلیسرول بر برخی ویژگی های فیزیکی مکانیکی فیلم پروتئینی ایزوله سویا

Due to the environmental hazards of using plastic films, studies on the development of plant based films such as soy protein films, are receiving more attention. In this research, edible films were prepared from soy protein isolate and the effect of glycerol as a plasticizer at three concentration levels of 0.4, 0.6 and 0.8 g/g of soy protein isolate on the properties of these films was investigated. Some Mechanical properties, i.e. tensile strength and extension, and physical properties, i.e. water vapor transmission rate, opacity, water adsorption and solubility were examined. Films prepared without glycerol were very brittle and could not be examined. Results showed that increasing the concentration of glycerol led to a significant (p<0.05) increase in extension rate and decrease in tensile strength of soy protein isolate films. Solubility percentage, water adsorption and water vapor transmission rate of the films were found to increase when the glycerol level increased. Although glycerol addition reduced the opacity of the films, its concentration did not have a significant correlation with this parameter (p<0.05).