Effect of Heat Curing of Film-forming Solution on the Properties of Soy Protein Films

This study aimed to investigate the impact of heat treatment on properties soy protein isolate film-forming solutions. The solutions, consisting isolate, glycerol, and phosphate buffer solution (pH 7.4), were subjected at 65, 75, 85°C for 2, 4, or 6 h. resulting films then analyzed tensile strength, elongation break, film solubility, color parameters, transparency. results indicated that increasing heat-curing temperature increased transparency, yellowish in films, as well decreased water solubility break. Notably, cured 2 h exhibited highest break compared both control other heat-cured films. However, heated 75°C showed a better Overall, findings suggest curing solutions temperatures between 75 has potential improve