Effects of low temperature storage conditions on physicochemical properties of edible soy protein isolate film

The edible film was prepared from soy protein isolate(SPI),and the functional properties of the edible film in different low temperature storage conditions were studied.The mechanical and barrier properties of the SPI film changed little when the cold storage temperature increased.With the decrease of the frozen storage temperature,the elongation at break(E) decreased rapidly,and then were the tension strength(TS) and the lipid permeability,but the water vapor permeability(WVP) ascended slightly.The correlation analysis demonstrated that the cold storage time presented a positive correlation with E and a significantly positive correlation with the WVP and the lipid permeability.In addition,the WVP and the lipid permeability were positively and significantly positively correlated with frozen storage time respectively.