A protein-lipid film formed on the surface of soymilk by heating can be applied in various areas such as edible package film, cosmetic sheet, and meat analog. In this study, a colloid formulation of isolated soy protein (ISP) and soybean oil (4:1) was used to make protein-lipid films and it compared with the product using soymilk (Glycine max L. Merrill) for making a meat analog of fibrous shape. The colloid with 2.3 cm depth in a pan at 85︒C produced 8 sheets of protein-lipid films. The films were collected from the pan as a bundle to make a fibrous shape. Color parameters and texture profile analysis (TPA) were measured depending on the order of the film formation. Color parameters (Hunter-values) of the films using ISP and oil notably decreased the lightness and increased the redness as the order of the films. And changes of color differences in the films using ISP and oil were larger than those in the films using soymilk. TPA Parameters of the film such as hardness, resilience, springiness, cohesiveness, and gumminess were increased as increasing the order of the films formation. In the films using ISP and oil, lipid concentration was the highest in the first formed film rather than other films. However, in the films using soymilk, lipid concentration was similar among the order of the films. Consequently, the films using ISP and oil were produced non-uniformity of color, texture, and lipid composition in the order of the film formation compared with the films using soymilk. Combination of the soy protein-lipid films as a bundle could be used as a meat analog which had non-uniformity and fibrous shape.

가소제로서 솔비톨 혼합물의 첨가가 분리대두단백 필름의 수분흡습특성, 수분투과도, 색, 인장강도 및 신장률, 그리고 용해 특성에 미치는 영향을 조사하였다. 솔비톨 혼합물은 액상형과 결정형의 상태로 다양한 비율로 혼합하여 첨가하였고, 가소제로 글리세린을 첨가한 대조구 필름의 물리적 특성과 비교하였다. 솔비톨이 첨가된 필름은 대조구 필름에 비해 높은 인장강도를 갖는 반면 낮은 수분투과도 및 신장률을 보였다. 한편 솔비톨 첨가 형태에 따른 영향은 필름