1Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, 584104, Karnataka, India
2Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Punjab Agricultural University, Ludhiana-141004, Punjab, India
*Corresponding author e-mail: nitin3012@yahoo.com
Online published on 15 April, 2017.
Soy protein isolate film was reinforced with TiO2 nanoparticles. The effect of homogenization time and speed on mechanical and water barrier properties were tested by measuring thickness, swelling percentage, opacity, tensile strength (TS), elongation at break (Eb), water vapour permeability (WVP) and oxygen transmission rate (OTR). The thickness, opacity, TS and Eb of the film increased from 0.202 mm to 0.219 mm; 58.40% to 374.31%; 1.60 MPa to 3.20 MPa and 0.60% to 3.20% respectively and swelling percent, WVP and OTR decreased from 684.39% to 313.63%; 63.721 g/m2/day to 3.042 g/m2/day and 127.53cc/m2/day to 49.15 cc/m2/day respectively.
Soy protein isolate films were developed
Titanium dioxide nanoparticles were embedded to it
Embedded nanoparticles contributed effectively to increase the thickness and opacity of films
Nanoparticles, Film, Soy, Protein, Titanium dioxide
