Effect of Beeswax, Palmitic Acid and Stearic Acid on Soybean Protein-Isolation/Carboxymethyl Cellulose Composite Films

The effects of beeswax, palmitic acid and stearic acid on properties of soybean protein-isolate/carboxymethyl cellulose composite films were compared. The palmitic acid leaded to a higher tensile strength, water vapor barrier and oxygen barrier of composite films than the beeswax and stearic acid. However, the palmitic acid lowered the elongation at break and leaded to a slight yellow. Hence, the palmitic acid was a better option to improve the tensile strength and water vapor barrier of soybean protein-isolate/carboxymethyl cellulose composite films.

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Stearic Acid State in Soybean Protein-Isolate/Carboxymethyl Cellulose Composite Films

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1092-1093.1547 ◽

2015 ◽

Vol 1092-1093 ◽

pp. 1547-1550

Author(s):

Chao Zhang ◽

Xiao Fei Guo ◽

Yue Ma ◽

Xiao Yan Zhao

Keyword(s):

Stearic Acid ◽

Carboxymethyl Cellulose ◽

Soybean Protein ◽

Composite Films ◽

Bound State ◽

Protein Isolate ◽

The Other ◽

Scanning Calorimetry ◽

Soybean Protein Isolate ◽

Cellulose Composite

The thermalgravimetric and differential scanning calorimetry analysis were used to evaluated the state of stearic acid in the soybean protein-isolate/carboxymethyl cellulose composite films. The stearic acid lose its weight rapidly in 210~280 oC, while no significant weight loss presented among 210~280 oC in the profiles of the control and the composite films dried at 90 oC. Hence, the stearic acid was well interacted with the other ingredients. Moreover, the stearic acid was distributed as the free state and bound state in the composite films. The free stearic acid ratio of the composite films dried at 90 oC was the lowest among the tested films. The temperature of 90 oC effectively enhanced the interaction of the SA with the other ingredients.

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Drying Temperature Affect Secondary Structure of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1092-1093.1525 ◽

2015 ◽

Vol 1092-1093 ◽

pp. 1525-1528

Author(s):

Chao Zhang ◽

Xiao Fei Guo ◽

Yue Ma ◽

Xiao Yan Zhao

Keyword(s):

Secondary Structure ◽

Stearic Acid ◽

Carboxymethyl Cellulose ◽

Soybean Protein ◽

Composite Films ◽

Protein Isolate ◽

Soybean Protein Isolate ◽

Drying Temperature ◽

The Fourier Transform ◽

Β Sheet

The effect of the drying temperature on the secondary structure of the soybean protein-isolate/carboxymethyl cellulose/stearic acid composite films was evaluated. The Fourier transform-infrared spectra showed that the stearic acid lose some characteristic absorptions. Hence, the stearic acid was well integrated with the other ingredients. The absorption band (1600~1700 cm-1) of the composite film was deconvoluted into 9 peaks for the calculation of their secondary structure. The β-sheet content of the composite films dried at 90 oC was significant higher than that of the control. Hence, the composite films dried at 90 oC was more stable than the control.

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

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1092-1093.1529 ◽

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.

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Ferulic Acid and its Oxide Enhance Performance of Soy Protein-Isolate/Chitosan Composite Films

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.716-717.28 ◽

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.

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The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

Food Hydrocolloids ◽

10.1016/j.foodhyd.2013.07.006 ◽

2014 ◽

Vol 35 ◽

pp. 51-58 ◽

Cited By ~ 62

Author(s):

Zhe Wang ◽

Jing Zhou ◽

Xiao-xuan Wang ◽

Ning Zhang ◽

Xiu-xiu Sun ◽

...

Keyword(s):

Oleic Acid ◽

Water Vapor ◽

Stearic Acid ◽

Soybean Protein ◽

Barrier Properties ◽

Edible Films ◽

Protein Isolate ◽

Soybean Protein Isolate ◽

Water Vapor Barrier ◽

Microwave Assisted

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Physicochemical characteristic of modified edible film made from gelatine of sea bass (Lates calcarifer) residue with palmitic acid and soybean protein isolate treatment

Food Research ◽

10.26656/fr.2017.5(5).626 ◽

2021 ◽

Vol 5 (5) ◽

pp. 157-166

Author(s):

T.A. Agustini ◽

W. Nurohman ◽

D.P.K. Raharjo ◽

I. Wijayanti ◽

D. Romadhon ◽

...

Keyword(s):

Tensile Strength ◽

Palmitic Acid ◽

Water Vapour ◽

Soybean Protein ◽

Sea Bass ◽

Edible Films ◽

Protein Isolate ◽

Edible Film ◽

Soybean Protein Isolate ◽

Vapour Permeability

The use of fish waste as raw material in producing gelatin becomes important when it is related to the halal perspective. Sea bass skin contains high protein, especially collagen protein which can be used as the main component of edible film. An edible film made from gelatin of fish skin usually lacks water vapour transmission due to its hydrophilic properties. Modification of formula in producing an edible film from fish gelatin with the addition of lipid such palmitic acid (PA treatment) and soybean protein isolate (SPI treatment) can affect the characteristics of the edible film resulted. This study was aimed to evaluate the chemical (solubility, water vapour permeability) and physical characteristics (thickness, tensile strength, per cent elongation, SEM) of an edible film made from gelatin with the addition of palmitic acid and soybean protein isolate with different concentration. The results showed that edible films with SPI addition yield the best film thickness (<2.5 mm) while PA addition resulted in better tensile strength of the films (>3.92 MPa) according to the Japanese Industrial Standard. The per cent elongation of both films with PA (21.3-34.44%) and SPI (36.06-117.53%) addition decreased with increasing concentration, but SPI generally gave higher elongation compared to PA. The addition of SPI gave lower solubility and higher water vapour transmission values compared to PA, however, the addition of 4.5% of PA gave the lowest water vapour transmission (5.416 g/m2 h). Therefore, the best treatment in this study was concluded to be 4% of SPI addition based on the best thickness, per cent elongation, water vapour transmission and solubility results.

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Thermal Stability of Soybean Protein Isolate-Based Oleic Acid/Stearic Acid Blend Edible Films

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.469.171 ◽

2013 ◽

Vol 469 ◽

pp. 171-174 ◽

Cited By ~ 1

Author(s):

Ning Zhang ◽

Si Yao Sui ◽

Zhe Wang ◽

Zhong Su Ma

Keyword(s):

Thermal Stability ◽

Oleic Acid ◽

Stearic Acid ◽

Soybean Protein ◽

Soy Protein Isolate ◽

Edible Films ◽

Protein Isolate ◽

Soybean Protein Isolate ◽

The Matrix ◽

Thermal Stability Of

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.

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