High-Pressure Homogenization Lowers Water Vapor Permeability of Soybean Protein Isolate–Beeswax Films

2012 ◽  
Vol 60 (9) ◽  
pp. 2219-2223 ◽  
Author(s):  
Chao Zhang ◽  
Yue Ma ◽  
Kuan Guo ◽  
Xiaoyan Zhao
Keyword(s):  
High Pressure ◽  
Water Vapor ◽  
Soybean Protein ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
High Pressure Homogenization ◽  
Soybean Protein Isolate

Ferulic Acid and its Oxide Enhance Performance of Soy Protein-Isolate/Chitosan Composite Films

2014 ◽  
Vol 716-717 ◽  
pp. 28-31
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Tensile Strength ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Soybean Protein Isolate ◽  
Chitosan Composite ◽  
Thermal Stability Of

The effect of FA and OFA on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA enhanced the tensile strength and thermal stability of the composite films significantly, while they reduced the water vapor permeability to 60.3 % and 72.8 % of the control respectively. Moreover, the OFA was more effective to enhance the tensile strength of the composite films than the FA.

Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol

2020 ◽  
Vol 16 (12) ◽  
Author(s):  
Lulu Li ◽  
Ning Xia ◽  
Hong Zhang ◽  
Tong Li ◽  
Huajiang Zhang ◽  
...  
Keyword(s):  
Water Resistance ◽  
Soybean Protein ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Protein Isolate ◽  
Eggshell Membrane ◽  
Vapor Permeability ◽  
Functional Protein ◽  
Soybean Protein Isolate

AbstractIn this study, we reported a facile and economical strategy for producing a functional protein-based composite film that was based on soybean protein isolate (SPI), eggshell membrane (ESM) and eugenol (Eu). The composite films were also characterized by mechanical, water vapor permeability (WVP), UV barrier, water resistance, hydrophobicity, antioxidant and antimicrobial activity. The results suggested the appropriate content of ESM could significantly enhance the mechanical, barrier, water resistance and hydrophobicity performances of the film. The addition of Eu into the SPI/ESM film could improve not only these properties, but also antimicrobial and antioxidant properties. The intermolecular interaction between SPI, ESM and Eu was mainly hydrogen bond confirmed by the Fourier-transform infrared spectroscopy (FTIR). The scanning electron microscopy (SEM) and X-ray diffraction (XRD) indicated a good compatibility existed between SPI and ESM, and the Eu could be well emulsified and dispersed into the SPI/ESM film matrices network. Such edible films carried potentially developed in active packaging applications.

Effect of Protein Variety on Properties of Gelatin Edible Films

2013 ◽  
Vol 365-366 ◽  
pp. 1040-1045 ◽  
Author(s):  
Qian Nan Xun ◽  
Qiao Lei ◽  
Jian Qiang Bao ◽  
Zhi Ying Huang
Keyword(s):  
Transmission Rate ◽  
Soybean Protein ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Soybean Protein Isolate ◽  
Oxygen Transmission Rate

Influences of whey protein isolate (WPI), sodium caseinate (NaCas) and soybean protein isolate (SPI) on gelatin (GA) film properties were investigated by comparing with common plastic films. The results suggested that WPI and NaCas caused tensile strength (TS) of GA film increasing from 6.38MPa to 7.17MPa,7.52MPa; water vapor permeability (WVP) decreasing from 18.46*10-13g m-1 s-1 Pa-1 to 17.92*10-13g m-1 s-1,16.46*10-13g m-1 s-1; and resulted in oxygen transmission rate (O2TR) decreasing from 128.315cm3m-2d-10.1MPa-1 to 37.352 cm3m-2d-10.1MPa-1, 38.129 cm3m-2d-10.1MPa-1.WVP of GA films increased 13.2% and O2TR decreased 4.1% as the addition of SPI. NaCas-GA composite films was the optimal group which had significant advantage on Ts, optical properties and barrier properties.

scholarly journals High-Pressure Homogenization Pretreatment before Enzymolysis of Soy Protein Isolate: the Effect of Pressure Level on Aggregation and Structural Conformations of the Protein

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1775 ◽  
Author(s):  
Fei Zhao ◽  
Daofang Zhang ◽  
Xiangyang Li ◽  
Haizhou Dong
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Antioxidant Activities ◽  
Soybean Protein ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Protein Isolate ◽  
Degree Of Hydrolysis ◽  
High Pressure Homogenization ◽  
Soybean Protein Isolate

The high-pressure homogenization (HPH) treatment of soybean protein isolate (SPI) before enzymatic hydrolysis using bromelain was investigated. Homogenization pressure and cycle effects were evaluated on the enzymatic degree of hydrolysis and the antioxidant activity of the hydrolysates generated. The antioxidant activity of SPI hydrolysates was analyzed by 1,1-dipheny-2-picrylhydrazyl (DPPH). The sizes and structures of the SPI-soluble aggregate after HPH treatment were analyzed using dynamic and static laser light scattering. The changes in the secondary structure, as measured by Fourier transform infrared spectroscopy (FTIR) and the macromorphology of SPI, were measured by scanning electron microscope (SEM). These results suggested that the HPH treatment (66.65%) could increase the antioxidant activities of the SPI hydrolysates compared with the control (54.18%). SPI hydrolysates treated at 20 MPa for four cycles obtained higher DPPH radical-scavenging activity than other samples. The control was predicted to be a hard sphere, and SPI treatment at 10 MPa was speculated to be Gaussian coil, polydisperse, and then the high-pressure treated SPI became a hollow sphere. Changes in the secondary structures showed protein aggregate formation and rearrangements. The image of SPI varied from a globular to a clump structure, as observed by the SEM. In conclusion, combining HPH treatment and enzymolysis could be an effective way to improve the antioxidant activity of the SPI.

scholarly journals Preparation and Properties of Fractionated Soybean Protein Isolate Films

Materials ◽  
2021 ◽  
Vol 14 (18) ◽  
pp. 5436
Author(s):  
Yunxiao Wei ◽  
Ze’en Huang ◽  
Zuolong Yu ◽  
Chao Han ◽  
Cairong Yang
Keyword(s):  
Surface Morphology ◽  
Soybean Protein ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Precipitation Method ◽  
Vapor Permeability ◽  
Soybean Protein Isolate ◽  
Soybean Residue ◽  
Lower Shear ◽  
11S Globulin

Soybean protein isolate (SPI) and its four fractionated products (7S globulin, 11S globulin, upper soybean residue, and lower soybean residue) were compared by fabricating films and film liquids. The separation and grading effects, rheological properties of the film liquids, and difficulty in uncovering the films, in addition to the mechanical properties, water vapor permeability, oil permeability, and surface morphology of the films, were investigated. Results showed that the centrifugal precipitation method could be used to produce fractionated products. The 7S and 11S globulin films exhibited better hydrogels at lower shear rates than the other SPIs; however, they were more difficult to uncover. The tensile strength of the graded films decreased by varying degrees. However, the elongation at the break of the upper soybean residue film considerably increased, reaching 70.47%. Moreover, the permeability and surface morphology of the film were enhanced or weakened. The fractionated products, 7S and 11S globulin films, exhibited better performance. Overall, this study provides a basis for the improved development and use of fractioned SPI products.

Effect of 11S/7S Ratios on Mechanical and Barrier Properties of Edible Films Based on Soybean Protein Isolate

2011 ◽  
Vol 335-336 ◽  
pp. 312-319
Author(s):  
Xiao Yan Zhao ◽  
Kuan Guo ◽  
Chao Zhang ◽  
Yue Ma ◽  
Xi Hong Li
Keyword(s):  
Disulfide Bonds ◽  
Soybean Protein ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Soybean Protein Isolate ◽  
The Matrix ◽  
11S Globulin

The effect of 11S/7S ratios on mechanical and barrier properties of soybean-protein-isolate films was evaluated. The tensile strength increased with an increase of 11S globulin ratio when it was higher than 50 % in soybean-protein-isolate films, and decreased with an increase of 11S globulin ratio when it was lower than 50%. Moreover, the total soluble matter of soybean-protein-isolate films decreased with an increase of 11S globulin ratio, while the elongation at break, moisture content, and optical transparency of soybean-protein-isolate films increased with an increase of 11S globulin ratio. Furthermore, 11S/7S ratios had no influence on the water vapor permeability of soybean-protein-isolate films. These phenomenon mainly resulted from that the matrix of soybean-protein-isolate films was mainly maintained by disulfide bonds when 11S globulin ratio was higher than 50%, while that was maintained by intermolecular hydrogen bonds when 11S globulin ratio was lower than 50%.

Effect of Beeswax on Functional and Structural Properties of Soy Protein Isolate Films

2010 ◽  
Vol 150-151 ◽  
pp. 1396-1399 ◽  
Author(s):  
Xi Hong Li ◽  
Kuan Guo ◽  
Xiao Yan Zhao
Keyword(s):  
Water Vapor ◽  
Structural Properties ◽  
Soy Protein ◽  
Oxygen Permeability ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Elongation At Break

This paper explains and demonstrates the effects of beeswax on functional and structural properties of soy protein isolate films, containing different glycerol. The results showed that percentage elongation at break, water vapor permeability, and transparency of soy protein isolate films decreased when the beeswax content increased, but tensile strength and oxygen permeability increased. The higher the glycerol content, the higher the film water vapor permeability, oxygen permeability, and transparency. The results of differential scanning calorimetry and Fourier transform infrared spectroscopy suggested that beeswax cross-linked with soy protein isolate molecules via connecting with glycerol, composed the film matrix.

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