Properties of Composite Films Manufactured with Soy Protein Isolate and Corn Starch

Kim, Jae-Youn; Park, Sang-Kyu; Chung, Jong-Hoon; Rhee, Chong-Ouk

doi:10.13050/foodengprog.2005.9.1.32

Food Eng. Prog. 2005; 9(1):32-37

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.32

Article

분리 대두 단백질과 옥수수 전분을 혼합하여 제조한 복합 필름의 특성

김재연¹, 박상규², 정종훈³, 이종욱¹^,^*

Properties of Composite Films Manufactured with Soy Protein Isolate and Corn Starch

Jae-Youn Kim¹, Sang-Kyu Park², Jong-Hoon Chung³, Chong-Ouk Rhee¹^,^*

Author Information & Copyright ▼

¹전남대학교 식품공학과

²광주 과학기술원 신소재공학과

³전남대학교 생물산업공학과

¹Department of Food Science and Technology & Institute of Agricultural Science and Technology, Chonnam National University

²Department of Material Science and Engineering, Gwangju Institute of Science and Technology

³Department of Biosystems and Agricultural Engineering, Chonnam National University

^*Corresponding author: Chong-Ouk Rhee, Department of Food Science and Technology, Chonnam National University, Gwangju 500-757, Korea. Phone: 062-530-2142, Fax: 062-530-2142, E-mail : corhee@chonnam.ac.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2005