Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films

Abstract This work aimed to study the effect of starch (acetylated di-starch phosphate and starch acetate) and maltodextrin (DE 10.2 and DE 15.6) on the properties of soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of soy protein isolate (8%) containing glycerol (50% of SPI) as a plasticizer and starch or maltodextrin (20% of SPI). For all types of films, water vapor sorption kinetics during 24 h at 25 °C and 75% relative humidity (RH), diffusion coefficient of water vapor, water vapor permeability at 25 °C for two relative humidity differentials (40–75 and 40–100%), tensile strength and elongation at break, color and micros…