Preparation and characterization of poly(vinyl alcohol) and 1,2,3-propanetriol diglycidyl ether incorporated soy protein isolate-based films

2015 ◽  
Vol 132 (39) ◽  
pp. n/a-n/a ◽  
Author(s):  
Fengjuan Xu ◽  
Wei Zhang ◽  
Shifeng Zhang ◽  
Li Li ◽  
Jianzhang Li ◽  
...  
Keyword(s):  
Soy Protein ◽  
Vinyl Alcohol ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Diglycidyl Ether ◽  
Poly Vinyl Alcohol

Environmental-Friendly Soy Protein Isolate/Poly(Vinyl Alcohol) Blend Films: Biodegradation Behaviors

2010 ◽  
Vol 178 ◽  
pp. 151-155 ◽  
Author(s):  
Jun Feng Su ◽  
Shan Shan Wang ◽  
Wen Long Xia
Keyword(s):  
Soy Protein ◽  
Vinyl Alcohol ◽  
Soy Protein Isolate ◽  
Oxidative Degradation ◽  
Color Stability ◽  
Protein Isolate ◽  
Aerobic Biodegradation ◽  
Poly Vinyl Alcohol ◽  
Negative Effects ◽  
Blend Films

The objective of this work was to investigate the color stability in air under photo-oxidative degradation influencing consumer acceptance and biodegradation behaviors in soil of soy protein isolate (SPI)/poly (vinyl alcohol) (PVA) blend packaging films during 30 days. The results showed that PVA could dilute the yellow color and make the SPI-based films less darkness in application and the transparency of SPI/PVA films at various stages of degradation was improved. Aerobic biodegradation of films in soil proved that the PVA compound interacting with protein imposed negative effects on biodegradation of blend films prolonging their decomposing time. The SPI/PVA blend films decomposed into small fragments of less complex molecules along with surface completely digested after 30 days.

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

Environmental-Friendly Soy Protein Isolate/Poly (Vinyl Alcohol) Blend Packaging Films: Water Vapor Permeability

2010 ◽  
Vol 96 ◽  
pp. 75-79 ◽  
Author(s):  
Jun Feng Su ◽  
Wen Long Xia ◽  
Wen Li ◽  
Ke Man Jin
Keyword(s):  
Water Vapor ◽  
Soy Protein ◽  
Vinyl Alcohol ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Poly Vinyl Alcohol ◽  
Vapor Permeability ◽  
Glycerol Water ◽  
Moisture Sensitivity

The aim of the present work was to investigate the moisture sensitivity of soy protein isolate (SPI) films blending with poly (vinyl alcohol) (PVA) plasticized by glycerol. Water vapor permeability (WVP) was measured based on the contents of PVA and glycerol in films. WVP values of various SPI/PVA films with/without glycerol were in the range of 8.25 and 10.9 g mm/m2 h kPa. The results showed that WVP values decreased with the increasing content of PVA. Moreover, XRD tests confirmed that the glycerol would insert into the macromolecular blending structure and destroy the crystalline of blends, and the crosslinkage between glycerol molecules and SPI reduced the interstitial spaces in protein matrix, thus allowing for decreasing diffusion rate of water molecules through the films.

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