Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

2010 ◽  
Vol 11 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Sabina Kokoszka ◽  
Frederic Debeaufort ◽  
Alicia Hambleton ◽  
Andrzej Lenart ◽  
Andree Voilley
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Physico Chemical

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

scholarly journals Development and characterization of a novel soy protein isolate based composite film enriched with glycyrrhizin nanogel particles.

2021 ◽  
Author(s):  
Aritra Sinha
Keyword(s):  
Antioxidant Activity ◽  
Water Vapor ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Barrier Performance

Abstract This study focuses on the development and characterization of a novel biodegradable edible film made from soy protein isolate enriched with alginate-glycyrrhizin nanogel(GL-ALG NGP). Nanoparticles of particle sizes below 100 nm were synthesized using glycyrrhizin(GL), calcium chloride and, sodium alginate(SA) through the reverse micro-emulsion/internal gelation method. Soy protein isolate (SPI) based films were prepared by a simple casting procedure by incorporating GL-ALG NGPs in SPI solution in different ratios of (SPI: GL-ALG NGPs) 5:0, 5:1, 2:1, 1:1, and 1:1.5. Glycerol was used as a plasticizer in the film-forming solution. The effects of the proportions of GL-ALG NGPs addition on the thickness, mechanical properties, water vapor permeability, UV barrier performance, antioxidant activity, and antimicrobial property of the obtained films were studied. The GL-ALG NGPs were analyzed using Dynamic Light Scattering. Microstructural studies of obtained films were performed using Scanning Electron microscopy. Results show incorporation of GL-ALG NGPs in soy protein-alginate complex produced smoother, compact, and more continuous matrices as compared to pure SPI films. The test results indicated that blending of SPI with GL-ALG NGPs in the ratio 1:1 increased tensile strength of obtained films by 185%, reduced water solubility to 23.59%, and water vapor permeability to 0.3087 g-mm/m2-d-kPa. Obtained films exhibited good UV barrier performance, antioxidant activity and inhibited the growth of E. coli, S. aureus, Enterobacter sakazakii, and A. niger. So, soy protein isolate-based films enriched with GL-ALG NGPs are active biodegradable edible films that can be used to extend the shelf life of food products.

scholarly journals Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

2010 ◽  
Vol 48 (4) ◽  
pp. 498-501 ◽  
Author(s):  
S. Siva Kumar ◽  
S. Balasubramanian ◽  
A. K. Biswas ◽  
M. K. Chatli ◽  
S. K. Devatkal ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Fat Replacer ◽  
Physico Chemical

scholarly journals Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1797
Author(s):  
Hong Zhang ◽  
Lechuan Wang ◽  
Hanyu Li ◽  
Yujie Chi ◽  
Huajiang Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Migration Rate ◽  
Storage Temperature ◽  
Soy Protein Isolate ◽  
Bound Water ◽  
Edible Films ◽  
Protein Isolate ◽  
Protein Films ◽  
Scanning Calorimetry ◽  
Different Temperatures

Plasticizers and the water migration of edible protein films during storage can result in changes in film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy protein isolate (SPI) films were stored at 25 °C, 4 °C, and −18 °C for 6 weeks (relative humidity (RH), 40–50%). The glycerol migration was monitored by the glycerol migration rate and differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), and thermogravimetric analysis (TGA) were used to analyze the water state. The results showed that significant pores and cracks were observed after storage at 25 °C. The proportion of bound water gradually increased, and the glycerol migration rate also reached 1.3% and 0.7% at 25 °C and 4 °C, respectively. The results proved that increasing the storage temperature accelerated the loss of water and glycerol, and decreased the mechanical properties of the SPI film.

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