Role of Ferulic Acid in Preparing Edible Films from Soy Protein Isolate

摘要

Different concentration of ferulic acid was added to film-forming solutions when preparing soy protein isolate-based edible film. The results showed that ferulic acid at optimal concentration increased the tensile strength, elongation percentage at break and antioxidant activity of films for preservation of fresh lard. The optimal concentration for ferulic acid in film forming solution is 100mg/100g. Moreover, ferulic acid can further improve properties of the films after it was oxidized by hydrogen peroxide. The possible mechanism for the role of ferulic acid in preparation of SPI-based film is that it reacted with some amino acids and increased cross-linking of 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 packaging foods with ferulic acid-added films could delay shelf life of foods by decreasing short wave irradiation.