Keywords

Soy Protein Isolate, Membrane, Nutrition

Abstract

Pepsin and 2,4,6-trinitrobenzene sulfonic acid were used to determine the digestibility and lysine effectiveness of the soy protein isolate membrane, respectively. The results showed that protein digestibility and lysine availability decreased with increasing pH of the film-forming solution and were reduced by the addition of some substances that increase protein cross-linking, such as tannins, ferulic acid, and hydrogen peroxide. The mechanical properties of protein membranes have a certain negative correlation with membrane protein digestibility and lysine availability, that is, membranes with stronger mechanical properties have lower digestibility and lysine availability. However, cornstarch seems to be an exception, as it improves the mechanical properties of the film while maintaining the nutrition of the soy protein film. Since the digestibility and lysine effectiveness of soy protein isolate decrease after it is prepared into a film, it seems more scientific to call the soy protein film a biodegradable film than an edible film.

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Original research done by Ou Shiyi, Guo Qianchu

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