Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea.
Department of Physics, Graduate School, Korea University, Seoul, South Korea.
J Sci Food Agric. 2019 Apr;99(6):2808-2817. doi: 10.1002/jsfa.9490. Epub 2019 Jan 7.
To apply yuba as an edible film, we evaluated film properties after adding various additives, including plasticizer (glycerol and sorbitol), cross-linking agent (oxidized ferulic acid), emulsifier (sodium pyrophosphate), thicker (sodium carboxymethyl cellulose) and lipid (beeswax), alone or in combination (sodium pyrophosphate and sorbitol; sodium carboxymethyl cellulose and glycerol; and beeswax and glycerol).
The addition of beeswax and oxidized ferulic acid enhanced the water resistance of the film, showing a decreased solubility in water and swelling ratio. The results for tensile strength and elongation showed opposite trends, except for sorbitol, sodium pyrophosphate, and sodium carboxymethyl cellulose and glycerol. Tensile strength of sodium carboxymethyl cellulose (9.3 MPa) was increased compared to that of yuba without additive (3.5 MPa). Elongation was increased in glycerol (132%) compared to that in the control (8%). Water vapor permeability decreased in all samples by 0.7 to 8 times compared to that of the control. X-ray diffraction analysis found that blending additives influenced the crystalline degree and second structure of the film. Atomic force microscopy revealed that the control (37 nm) and sodium carboxymethyl cellulose and glycerol (47 nm) exhibited smooth surface and lower roughness values compared to glycerol (84 nm) and sodium carboxymethyl cellulose and glycerol (87 nm).
Our results confirmed that yuba could be used as edible film with a wide range of applications depending on types of additive and purpose of use. The results of the present study revealed that sodium carboxymethyl cellulose and glycerol-added yuba film had exceptional edible film properties, including water resistance, elongation and water vapor permeability based on principal component analysis. © 2018 Society of Chemical Industry.
为了将豆腐皮应用于可食用薄膜，我们评估了添加各种添加剂（包括增塑剂（甘油和山梨糖醇）、交联剂（氧化阿魏酸）、乳化剂（焦磷酸钠）、增稠剂（羧甲基纤维素钠）和脂质（蜂蜡））后的薄膜性能，这些添加剂单独或组合使用（焦磷酸钠和山梨糖醇；羧甲基纤维素钠和甘油；蜂蜡和甘油）。
添加蜂蜡和氧化阿魏酸提高了薄膜的耐水性，表现为水中溶解度和溶胀率降低。拉伸强度和伸长率的结果则呈现相反的趋势，除了山梨糖醇、焦磷酸钠、羧甲基纤维素钠和甘油以外。与未添加添加剂的豆腐皮（3.5 MPa）相比，添加羧甲基纤维素钠（9.3 MPa）提高了拉伸强度。与对照相比，甘油（132%）伸长率提高。与对照相比，所有样品的水蒸气透过率均降低了 0.7 至 8 倍。X 射线衍射分析发现，添加混合添加剂影响了薄膜的结晶度和二级结构。原子力显微镜显示，与对照（37 nm）和羧甲基纤维素钠和甘油（47 nm）相比，甘油（84 nm）和羧甲基纤维素钠和甘油（87 nm）的表面更光滑，粗糙度值更低。
我们的结果证实，豆腐皮可作为可食用薄膜使用，具体应用取决于添加剂的类型和用途。本研究结果表明，基于主成分分析，添加羧甲基纤维素钠和甘油的豆腐皮薄膜具有出色的可食用薄膜性能，包括耐水性、伸长率和水蒸气透过率。 © 2018 英国化学学会。
