Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

The effective utilization of original natural fibers as indispensable components in natural resins for developing novel, low-cost, eco-friendly biocomposites is one of the most rapidly emerging fields of research in fiber-reinforced composite. The objective of this study is to investigate the interfacial adhesion properties, water absorption, biodegradation properties, and mechanical properties of the kenaf/soy protein isolate- (SPI-) PVA composite. Experimental results showed that 20 wt% poly (vinyl alcohol) (PVA) and 8 wt% glutaraldehyde (GA) created optimum conditions for the consolidation of the composite. The increase of interfacial shear strength enhanced the composites flexural and tensile strength of the kenaf/SPI-PVA composite. The kenaf/SPI-PVA mechanical properties of the composite also increased with the content of cross-linking agent. Results of the biodegradation test indicated that the degradation time of the composite could be controlled by the cross-linking agent. The degradation rate of the kenaf/SPI-PVA composite with the cross-linking agent was lower than that of the composite without the cross-linking agent.

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Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

Process Biochemistry ◽

10.1016/j.procbio.2015.06.021 ◽

2015 ◽

Vol 50 (10) ◽

pp. 1607-1613 ◽

Cited By ~ 34

Author(s):

Juyang Zhao ◽

Fujia Dong ◽

Yuanyuan Li ◽

Baohua Kong ◽

Qian Liu

Keyword(s):

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Freeze Thaw

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Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

Gels ◽

10.3390/gels5020019 ◽

2019 ◽

Vol 5 (2) ◽

pp. 19

Author(s):

Irene Muñoz-González ◽

Esther Merino-Álvarez ◽

Marina Salvador ◽

Tatiana Pintado ◽

Claudia Ruiz-Capillas ◽

...

Keyword(s):

Soy Protein ◽

Structural Characteristics ◽

Acyl Chain ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Salvia Hispanica ◽

Water Binding ◽

Promising Alternative ◽

Chain Mobility ◽

Salvia Hispanica L

Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.

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