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.

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.

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.

scholarly journals Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3738
Author(s):  
Magdalena Mikus ◽  
Sabina Galus ◽  
Agnieszka Ciurzyńska ◽  
Monika Janowicz
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Mechanical Resistance ◽  
Pumpkin Seed ◽  
Protein Film ◽  
Evening Primrose

The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm−1. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening primrose film (L* = 34.91) and highest for the soy protein film (L* = 91.84). Parameter a* was lowest for the sunflower film (a* = −5.13) and highest for the flax film (a* = 13.62). Edible films made of pumpkin seed flour had the highest value of the b* color parameter (b* = 34.40), while films made of evening primrose flour had the lowest value (b* = 1.35). All analyzed films had relatively low mechanical resistance, with tensile strength from 0.60 to 3.09 MPa. Films made of flour containing the highest amount of protein, pumpkin and sesame, had the highest water vapor permeability, 2.41 and 2.70 × 10−9 g·m−1 s−1 Pa−1, respectively. All the edible films obtained had high water swelling values from 131.10 to 362.16%, and the microstructure of the films changed after adding the flour, from homogeneous and smooth to rough. All blended soy protein isolate–oilseed flour films showed lower thermal stability which was better observed at the first and second stages of thermogravimetric analysis when degradation occurred at lower temperatures. The oilseed flours blended with soy protein isolate show the possibility of using them in the development of biodegradable films which can find practical application in the food industry.

Water vapor permeability of wheat gluten and soy protein isolate films

1994 ◽  
Vol 2 (3) ◽  
pp. 189-195 ◽  
Author(s):  
Aristippos Gennadios ◽  
Alice H. Brandenburg ◽  
Jang W. Park ◽  
Curtis L. Weller ◽  
Robert F. Testin
Keyword(s):  
Water Vapor ◽  
Soy Protein ◽  
Wheat Gluten ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

Mechanical and Physical Properties of Soy Protein Films with pH-Modified Microstructures

2008 ◽  
Vol 14 (2) ◽  
pp. 119-125 ◽  
Author(s):  
A.N. Mauri ◽  
M.C. Añón
Keyword(s):  
Soy Protein ◽  
Disulfide Bonds ◽  
Mechanical Test ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films ◽  
The One

Mechanical, physical, and barrier properties of films obtained from soy protein isolate solutions at different pH were studied and correlated with the structural properties and the microstructure of films. Films obtained at pH 2 and 11, which had denser microstructures and a higher amount of disulfide bonds, showed a higher tensile strength — of about 1.05 MPa — and a higher Young's modulus — of at least 0.15MPa — than the one at pH 8. However, films formed at alkaline pH (8 and 11) exhibited a higher deformation than films at pH 2 — by about 70%. The presence of at least a protein fraction in native state allowed macromolecules to unfold during the mechanical test, reaching greater deformation before breaking. Acidic films exhibited higher water vapor permeability — of about 7 × 10-11 g/m s Pa — and water content — of about 1.5% — and a lower glass transition temperature — of at least 15 °C — than basic ones, due to their higher hydrophilic nature.

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