scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

scholarly journals Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-PVA Biocomposites

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Jong Sung Won ◽  
Ji Eun Lee ◽  
Da Young Jin ◽  
Seung Goo Lee
Keyword(s):  
Mechanical Properties ◽  
Soy Protein ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Natural Fibers ◽  
Protein Isolate ◽  
Poly Vinyl Alcohol ◽  
Cross Linking ◽  
Adhesion Properties ◽  
The Cross

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.

scholarly journals Suppressive activity of enzymatically-educed soy protein hydrolysates on degranulation in IgE-antigen complex-stimulated RBL-2H3 cells

2017 ◽  
Vol 7 (7) ◽  
pp. 545 ◽  
Author(s):  
Tolulope Joshua Ashaolu ◽  
Chutha Takahashi Yupanqui
Keyword(s):  
Soy Protein ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Specific Ige ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Food Allergies ◽  
Hydrolysis Time ◽  
Antigen Complex ◽  
Soy Protein Hydrolysates

Background: Soy protein isolate (SPI) is increasingly used in foods because it is a high quality non-dairy protein with excellent functional properties. However, soy allergy is one of the world’s major eight food allergies. Objective: To investigate the anti-allergic activity of soy protein hydrolysates (SPHs) produced with alcalase and pepsin proteases.Methods: SPI was enzymatically hydrolysed using the proteases, while evaluating the reaction conditions which include E/S (enzyme to substrate ratio) of 0.5%, 1.0% and 1.5% (250 u/mg and 5 u/g of pepsin and alcalase respectively); and hydrolysis time (0 min, 30 min, 1h, 2h, 4h and 8h). Afterwards, rat basophilic leukaemia (RBL)-2H3 cells activated by the IgE-antigen complex were used to assess mast cell degranulation inhibitory activity of the SPHs by the release of β-hexosaminidase. RBL-2H3 cells were sensitized with monoclonal anti-dinitrophenol (DNP) specific IgE and challenged with the antigen DNP-bovine serum albumin in the presence or absence of SPHs.Results: It was observed that 0.1 mg/mL concentration of the 0.5% E/S SPHs prepared in the first 4h significantly (P < 0.05) inhibited β-hexosaminidase release in an IgE-antigen complex-stimulated RBL-2H3 cells compared to those produced at other time intervals, E/S, and concentrations.Conclusion: This is the first report of its kind that shows the ability of SPHs to suppress degranulation of RBL-2H3 cells. Consequently, SPHs have good prospects to be used as potential sources of low cost hypo or anti-allergic protein.Keywords: Soy Protein Isolate, Soy Protein Hydrolysates, RBL-2H3 Cells, β-Hexosaminidase, Anti-allergy

Effects of pH on Properties of Soy Protein Isolate/Guar Gum Composite Films

2012 ◽  
Vol 503-504 ◽  
pp. 446-449 ◽  
Author(s):  
Chun Xia Sui ◽  
Lian Zhou Jiang ◽  
Guo Ping Yu
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Guar Gum ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Composite Membranes ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Vapor Permeability

The objective of this research was to investigate the effect of pH(7.0, 8.0, 9.0, 10.0) on the properties of soy protein isolate (SPI)/guar gum (GG)composite films casted with 0.2 %(w/v)guar gum polysaccharide, 5.0 %(w/v)SPI, 1.5 %(w/v)glycerol plasticizer, and 4:1(v/v) mixture of distilled water and anhydrous alcohol. Composite membranes from different pH conditions were evaluated from following aspects: tensile strength (TS), elongation at break (EB), water vapor permeability (WVP), water solubility (WS) and surface hydrophobicity(SH)

scholarly journals Rheological and Solubility Properties of Soy Protein Isolate

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 3015
Author(s):  
Timothy D. O′Flynn ◽  
Sean A. Hogan ◽  
David F. M. Daly ◽  
James A. O′Mahony ◽  
Noel A. McCarthy
Keyword(s):  
Heat Treatment ◽  
Soy Protein ◽  
Water Solubility ◽  
Protein Solubility ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Ph Values ◽  
Low Viscosity ◽  
Alkaline Conditions ◽  
Low Amplitude

Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ > G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.

scholarly journals Preparation and Properties of Soy Protein Isolate/Cotton-Nanocrystalline Cellulose Films

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Guoyu Zhao ◽  
Chongyin Zhou ◽  
Fangyu Fan
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Oxygen Permeability ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Elongation At Break ◽  
Cellulose Films ◽  
Higher Temperature

This study was performed to estimate the effect of the incorporation of different cotton-nanocrystalline cellulose (C-NCC) contents with soy protein isolate (SPI) films. The results indicated that the C-NCC content had no effect on the thickness of the composite films ( 0.06 ± 0.01   mm ), and the optical property of the composite films decreased as the C-NCC contents increased. Water vapor, carbon dioxide, and oxygen permeability decreased with the introduction of C-NCC and started to increase when the peak of 7% C-NCC was reached. Water solubility of the SPI/C-NCC films decreased from 44.46% of the SPI films to 35.36% of the SPI/C-NCC films with 5% C-NCC. The tensile strength (TS) of films increased from 4.25 MPa to 6.02 MPa by increasing the C-NCC content from 0 to 7%. Then, the TS decreased as the C-NCC content was further increased. The trend of the elongation at break was opposite to that of the TS. The results from FTIR and DSC indicated that the addition of C-NCC did not change functional groups of the SPI films, and the glass transition temperature shifted toward a higher temperature as the C-NCC content increased. Hence, the addition of C-NCC enhanced the barrier and mechanical properties of the SPI/C-NCC composite films.

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.

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