탈지 대두박 소재 가식성 생고분자 필름의 개발

이한나¹, 백희정¹, 민세철¹^,^*

Defatted Soybean Meal-Based Edible Film Development

Hanna Lee¹, Hee Jeong Paek¹, Sea Cheol Min¹^,^*

¹서울여자대학교 식품공학과

¹Department of Food Science and Technology, Seoul Women’s University

^*Corresponding author: Sea Cheol Min, Department of Food Science and Technology, Seoul Women's University, 623 Hwarangno, Nowongu, Seoul, 139-774, Korea, Tel: +82-2-970-5635; Fax: +82-2-970-5977, E-mail: smin@swu.ac.kr

ⓒ Copyright 2011 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.

Received: Jul 06, 2011; Revised: Oct 02, 2011; Accepted: Oct 04, 2011

Published Online: Nov 30, 2011

Abatract

Edible films were developed from defatted soybean meal (DSM), a byproduct from the soy product industry, investigating the effects of the concentrations of DSM and glycerol and the treatment of high pressure homogenization (HPH) on color, water vapor permeability, and tensile properties of the films. The physical properties of the developed films (DSM films) were compared to those of the films made of soy proteins isolated from the DSM. DSM films were obtained by drying film-forming solutions prepared with DSM powder, glycerol, and water and with and without HPH at 152 MPa. HPH resulted in the formation of continuous and uniform films. Water vapor permeability of the films increased with increase in the concentration of glycerol and decreased by high pressure homogenization. The increase in the glycerol concentration in the film-forming solution prepared without HPH decreased the tensile strength and elastic modulus of the films. However, this effect was not observed with the HPH-treated solution. DSM films possessed higher tensile strength and percentage elongation than the film of soy protein, implying the potential for the DSM film to be applied to food product as an edible film.

Keywords: defatted soybean meal; edible film; biopolymer film; high pressure homogenization; soy protein isolate