Table 1.
Water content, thickness and water solubility of soy protein isolate–oilseed flour films.
| Film | Water Content (%) | Thickness (μm) | Water Solubility (%) | Swelling in Water (%) |
|---|---|---|---|---|
| SPI | 6.72 ± 0.07 ab | 120.50 ± 12.50 b | 100% | n.d. |
| SPI_ Evening_primroseseed | 6.00 ± 0.55 a | 173.50 ± 15.21 a | 14.39 ± 0.63 abc | 191.78 ± 4.93 bc |
| SPI_Flaxseed | 8.50 ± 0.78 c | 164.89 ± 12.97 a | 12.18 ± 2.04 ab | 362.16 ± 4.01 d |
| SPI_Hempseed | 6.88 ± 0.31 ab | 164.78 ± 16.69 a | 15.76 ± 1.41 bc | 170.43 ± 16.23 b |
| SPI_Pumpkinseed | 6.50 ± 0.53 ab | 155.88 ± 18.04 a | 11.38 ± 2.33 a | 131.10 ± 1.86 a |
| SPI_Sesameseed | 7.92 ± 0.48 bc | 167.57 ± 16.20 a | 17.25 ± 1.41 c | 139.78 ± 5.52 a |
| SPI_Sunflowerseed | 8.45 ± 0.56 c | 137.60 ± 14.25 b | 13.80 ± 1.65 abc | 206.58 ± 8.68 c |
Mean values with standard deviations in brackets. Different superscript letters (a–d) within the same column indicate significant differences between the films (p < 0.05) (n.d.—not determined).