Optimization and Ultrasonic Enhancement of Soy Protein-Gellan Gum Composite Films

This study explores the optimization of soy protein isolate (SPI) and gellan gum (GG) composite films using response surface methodology to improve mechanical strength. The optimized formulation achieved a tensile strength of 25.45 MPa, and ultrasonic modification further enhanced the film's elongation at break. These findings contribute to the development of biodegradable packaging materials with better performance.

Originally published by gnews