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%.

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.

Effect of Drying Temperature on Performance of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

2015 ◽  
Vol 1092-1093 ◽  
pp. 1529-1532
Author(s):  
Chao Zhang ◽  
Xiao Fei Guo ◽  
Yue Ma ◽  
Xiao Yan Zhao
Keyword(s):  
Stearic Acid ◽  
Carboxymethyl Cellulose ◽  
Soybean Protein ◽  
Composite Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Crosslinking Degree ◽  
Soybean Protein Isolate ◽  
Drying Temperature ◽  
Balance Point

Drying is important for the matrix formation of composite films. A low drying temperature guarantees the compact matrix, while a higher temperature strengthens the crosslinking of ingredients. A balance point of the compact matrix and higher crosslinking degree was the key to enhance the performance of a composite film. The temperature of 30, 60, 90, and 120 oC was used to dry the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films. When being dried at 90 oC, the tensile strength of the composite films was 2.63 times higher than that of the control, and the water vapor permeability of the composite films was 77.6 % of that of the control. Hence the temperature of 90 oC was the balance point of the composite films.

scholarly journals Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 667
Author(s):  
Chenxiao Wang ◽  
Hao Yin ◽  
Yanyun Zhao ◽  
Yan Zheng ◽  
Xuebing Xu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Activity Index ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Water Holding Capacity ◽  
Holding Time ◽  
Emulsifying Activity ◽  
Soybean Protein Isolate ◽  
Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

Sign in / Sign up

Export Citation Format

Share Document