Optimization of the film-forming conditions of peanut protein isolated edible films

Effects of peanut protein isolate (PPI) concentration, pH and heating temperature on the peanut protein isolate-based edible film properties were studied. The optimal formula of the film determined by orthogonal experiment was that the concentrations of PPI, pH and heating temperature were 8%, 9 and 75℃, respectively. Under the optimal conditions, the tensile strength (TS) , elongation ratio (E) and vapour transfer velocity (νWVTR) of the film reached 1.41MPa, 173.87%, 23.47g/ (m2·h) , respectively. The collrgation score was 70.3.