Physico-chemical properties improvement of soy protein isolate films through caffeic acid incorporation and tri-functional aziridine hybridization
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- 作者：Haijiao Kanga ; b ; Zhong Wanga ; b ; Wei Zhanga ; b ; Jianzhang Lia ; b ; lijzh@bjfu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Shifeng Zhanga ; b ; shifeng.zhang@bjfu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Soy protein isolate ; Protein film ; Caffeic acid ; Aziridine ; Mechanical properties
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：61
- 期：Complete
- 页码：923-932
- 全文大小：2484 K
文摘
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A crosslinking system of caffeic acid and tri-functional aziridine is introduced.
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Soy protein isolate based films were prepared by the cross-linking system.
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The films' tensile strength and elongation at break were simultaneously improved.