Science and Technology of Food Industry

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ZHANG Chao, GUO Xiao-fei, LI Wu, MA Yue, ZHAO Xiao-yan. Effect of drying temperature on properties of soybean protein-isolate/carboxymethylcellulose composite films[J]. Science and Technology of Food Industry, 2015, (10): 317-319. DOI: 10.13386/j.issn1002-0306.2015.10.058
Citation: ZHANG Chao, GUO Xiao-fei, LI Wu, MA Yue, ZHAO Xiao-yan. Effect of drying temperature on properties of soybean protein-isolate/carboxymethylcellulose composite films[J]. Science and Technology of Food Industry, 2015, (10): 317-319. DOI: 10.13386/j.issn1002-0306.2015.10.058
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Effect of drying temperature on properties of soybean protein-isolate/carboxymethylcellulose composite films

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  • The effect of drying temperature on properties of soybean protein isolate/carboxymethyl cellulose composite films was evaluated. The drying temperature of 90℃ lowered the thickness of the composite films and enhanced their density significantly (p <0.05) . The tensile strength and water vapor permeability of the composite films dried at 90℃ was 2.64 time and 78% of those of the composite films dried at 30℃, respectively.The drying temperature of 90℃ improved the performance of the composite films effectively.
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