Role of Ferulic Acid in Preparing Edible Films fromSoy Protein Isolate

摘要

Different concentration of ferulic acid was added to film-forming solutions whenpreparing soy protein isolate-based edible film. The results showed that ferulic acid at optimalconcentration increased the tensile strength, elongation percentage at break and antioxidantactivity of films for preservation of fresh lard. The optimal concentration for ferulic acid in filmforming solution is 100mg/100g. Moreover, ferulic acid can further improve properties of the filmsafter it was oxidized by hydrogen peroxide. The possible mechanism for the role of ferulic acid inpreparation of SPI-based film is that it reacted with some amino acids and increased cross-linkingof protein. It is interesting that the absorbance wavelength for ferulic acid-protein (or amino acids)is much longer than ferulic acid or protein (or amino acids) alone, it suggested that packagingfoods with ferulic acid-added films could delay shelf life of foods by decreasing short waveirradiation.