Influence of initial protein structure on the properties of soybean protein edible films

Abstract

The aim of this work was to show the decisive importance of initial soy protein conformation on the resulting protein films processability and functionality. It analyzed how different soybean protein isolates with similar polypeptide composition but different conformations of their constituent molecules formed film forming dispersions with a different rheological behaviour that could affect their processability, and films with a different cross-linking degree even when the same formulation and drying conditions were used for film formation. These differences were mainly expressed on the mechanical properties, the solubility and the effectiveness of these films to act as a release system of active compounds. Therefore, these functional properties may determine the possible applications for which these protein films should be evaluated and used.