Heat-sealing properties of soy protein isolate/polyvinyl alcohol film made compatible by glycerol

2013 ◽  
Vol 131 (11) ◽  
pp. n/a-n/a ◽  
Author(s):  
Jinglei Tai ◽  
Kefu Chen ◽  
Fei Yang ◽  
Rendang Yang
Keyword(s):  
Polyvinyl Alcohol ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Heat Sealing ◽  
Polyvinyl Alcohol Film

Heat-sealing properties of soy protein isolate/poly(vinyl alcohol) blend films: Effect of the heat-sealing temperature

2010 ◽  
Vol 115 (3) ◽  
pp. 1901-1911 ◽  
Author(s):  
Jun-Feng Su ◽  
Xin-Yu Wang ◽  
Zhen Huang ◽  
Xiao-Yan Yuan ◽  
Min Li ◽  
...  
Keyword(s):  
Soy Protein ◽  
Vinyl Alcohol ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Poly Vinyl Alcohol ◽  
Blend Films ◽  
Heat Sealing

scholarly journals Polyvinyl alcohol/soy protein isolate nanofibrous patch for wound-healing applications

2019 ◽  
Vol 8 (3) ◽  
pp. 185-196 ◽  
Author(s):  
Bahareh Khabbaz ◽  
Atefeh Solouk ◽  
Hamid Mirzadeh
Keyword(s):  
Wound Healing ◽  
Polyvinyl Alcohol ◽  
Soy Protein ◽  
Transmission Rate ◽  
Soy Protein Isolate ◽  
Biological Properties ◽  
Protein Isolate ◽  
Two Samples ◽  
Significant Difference ◽  
Uptake Test

Abstract Soy protein isolate (SPI), due to its biocompatibility, biodegradability, abundance and being inexpensive, is a suitable polymer for medical applications. In this study, electrospun nanofibrous mats (ENMs) and casting films (CFs), comprising polyvinyl alcohol (PVA)/SPI, were prepared and compared. Both crosslinked ENMs and CFs physical, chemical, mechanical, and biological properties were investigated for wound-healing applications. Considering the importance of exudate absorption by wound dressing the uptake test of all samples was performed in simulated exudate solution. The amount of absorbed exudate, water vapor transmission rate, and mechanical elongation for CFs were 69.243% ± 22.7, 266.7 g/m2 day, and 2.0825% and increased to 383.33% ± 105.3, 1332.02 g/m2 day, and 12.292% in the case of ENMs, respectively. There was no significant difference between cell supporting of the two samples due to similar composition and their non-toxic properties. The results showed that ENMs have promising potential in wound-healing applications.

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

Glycation of Soy Protein Isolate with two ketoses: D‐Allulose and Fructose

2021 ◽  
Author(s):  
Ozan Tas ◽  
Ulku Ertugrul ◽  
Mecit Halil Oztop ◽  
Bekir Gokcen Mazı
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate
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