Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films

2020 ◽  
Author(s):  
Xiaotong Zhao ◽  
Ying Mu ◽  
Heliang Dong ◽  
Hong Zhang ◽  
Huajiang Zhang ◽  
...  
Keyword(s):  
Physical Properties ◽  
Soy Protein ◽  
Functional Activity ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Egg White ◽  
Protein Isolate

Physical Properties and Antimicrobial Activities of Soy Protein Isolate Edible Films Incorporated with Essential Oil Monomers

2012 ◽  
Vol 560-561 ◽  
pp. 361-367 ◽  
Author(s):  
Yun Bin Zhang ◽  
Juang Jiang
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Physical Properties ◽  
Soy Protein ◽  
Water Solubility ◽  
Soy Protein Isolate ◽  
Antibacterial Activities ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability

In this study, physical properties and antimicrobial activity of soy protein isolate edible films incorporated with essential oil monomers were tested. Adding amount of essential oil monomers could significantly change the physical properties of the films. Water-solubility of soy protein isolate edible films could be significantly reduced when adding essential oil monomers. With the essential oil monomers’ content increasing, the water vapor permeability increased at the beginning and then decreased. Tensile strength reduced with cinnamicaldehyde and eugenol content increasing, but the tensile strength of cinnamaldehyde-eugenol (1:1) compound films reduced at first and then increased. The breaking elongation of cinnamaldehyde-eugenol (1:1) compound edible films was the highest. Using cinnamaldehyde, eugenol and cinnamaldehyde-eugenol (1:1) compound as the antibacterial agent respectively, antibacterial activities of soy protein isolate edible films incorporated with1, 2, 3, 4, 5and6% essential oil monomer were evaluated against Escherichia coli, we found that antibacterial activities of soy protein isolate edible films incorporated with essential oil monomers were significant, film containing cinnamaldehyde was the most effective.

scholarly journals Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 589 ◽  
Author(s):  
Adetiya Rachman ◽  
Margaret A. Brennan ◽  
James Morton ◽  
Charles S. Brennan
Keyword(s):  
Amino Acid ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Digestibility ◽  
Egg White ◽  
Protein Isolate ◽  
Gluten Free ◽  
Egg White Protein ◽  
Amino Acid Profiles ◽  
Banana Flour

The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.

Physical properties and biocompatibility of cellulose/soy protein isolate membranes coagulated from acetic aqueous solution

2008 ◽  
Vol 19 (4) ◽  
pp. 479-496 ◽  
Author(s):  
Li-Hua Luo ◽  
Xiao-Mei Wang ◽  
Yu-Feg Zhang ◽  
Yong-Ming Liu ◽  
Peter R. Chang ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Physical Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate

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.

The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate–gellan gum

2011 ◽  
Vol 25 (7) ◽  
pp. 1710-1718 ◽  
Author(s):  
Joice Aline Pires Vilela ◽  
Ângelo Luiz Fazani Cavallieri ◽  
Rosiane Lopes da Cunha
Keyword(s):  
Physical Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gellan Gum ◽  
Gelation Rate

Modification of the physical properties of soy protein isolate by acetylation

1977 ◽  
Vol 25 (3) ◽  
pp. 638-641 ◽  
Author(s):  
Bruce G. Barman ◽  
John R. Hansen ◽  
Arlene R. Mossey
Keyword(s):  
Physical Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate
Sign in / Sign up

Export Citation Format

Share Document