Preparation of Soy Protein Isolate Modified by Glutaric Dialdehyde and its Application in Rubber Composite

2012 ◽  
Vol 501 ◽  
pp. 208-214 ◽  
Author(s):  
Qing Hong Fang ◽  
Dan Zhou ◽  
Wen Chi Han ◽  
Yu Gao ◽  
Na Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Natural Polymer ◽  
Dynamic Tests ◽  
X Ray Diffraction ◽  
Rubber Composites ◽  
X Ray ◽  
Rubber Composite

Soy protein has been considered as a kind of natural polymer and an ecological material that was widely used in many fields such as food industry. In this paper, the soy protein isolate (SPI) was modified by glutaric dialdehyde and characterized by IR spectra, scanning electron microscopy (SEM) and X-ray diffraction (XRD). The modified soy protein isolate as reinforcing filler partly replaced some carbon black was used to prepare the SPI/rubber composites. Based on the mechanical and dynamic tests of their vulcanizates, the results showed that when a small amount of modified SPI (8~10phr) as reinforcement agent was used, the mechanical properties were improved. Moreover, the changes of their lgE’ and tanδ occurred.

scholarly journals Ultrasonic-modified montmorillonite uniting ethylene glycol diglycidyl ether to reinforce protein-based composite films

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 433-442
Author(s):  
Hua He ◽  
Rui-jing Jia ◽  
Kai-qiang Dong ◽  
Jia-wen Huang ◽  
Zhi-yong Qin
Keyword(s):  
Ethylene Glycol ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Composite Films ◽  
Barrier Properties ◽  
Protein Isolate ◽  
Diglycidyl Ether ◽  
X Ray Diffraction ◽  
Protein Film ◽  
Modified Montmorillonite

Abstract A novel biodegradable protein-based material (UMSPIE) that consists of natural polymer soy protein isolate (SPI), ultrasonic-modified montmorillonite (UMMT), and ethylene glycol diglycidyl ether (EGDE) was produced by solution casting. Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TG), and scanning electron microscopy (SEM) were used to characterize the chemical structure and micro-morphologies of as-synthesized protein-based composite films. The results showed that the interlayer structure of MMT was destroyed by ultrasonic treatment, and the hydrogen bonding between SPI chains and the ultrasound-treated MMT plates was enhanced. The synergistic effect of UMMT and EGDE on SPI molecules made the network structure of the UMSPIE film denser. In addition, the mechanical and barrier properties of the as-synthesized films were explored. Compared with pure soy protein film, the tensile strength of the UMSPIE film has an increase of 266.82% (increasing from 4.4 to 16.14 MPa). From the above, the modified strategy of layered silicates filling combining crosslinking agents is considered as an effective method to improve the functional properties of bio-based polymer composites.

Effect of High Temperature and Humidity in Storage on Emulsibility of Soy Protein Isolate

2014 ◽  
Vol 1004-1005 ◽  
pp. 823-826
Author(s):  
Bing Yu Sun ◽  
Yan Guo Shi ◽  
Lin Lin Liu
Keyword(s):  
High Temperature ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Packaging Material ◽  
Barrier Property ◽  
Sds Page ◽  
Temperature Time

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

scholarly journals Construction of conductive hydroxyethyl cellulose/soy protein isolate/polypyrrole composite sponges and their performances

2021 ◽  
Author(s):  
Yanteng Zhao ◽  
Qiankun Yang ◽  
Qianqian Cheng ◽  
Junjie Ai ◽  
Mengna Feng ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Mechanical Tests ◽  
Protein Isolate ◽  
Hydroxyethyl Cellulose ◽  
X Ray Diffraction ◽  
Polypyrrole Composite ◽  
Tissue Restoration

Abstract In the present study, we have in situ synthesized polypyrrole (PPy) on the hydroxyethyl cellulose/soy protein isolate (HEC/SPI) sponges to construct electro-conductive HEC/SPI/PPy composite sponges (EHSS-Pn, n༞0). The composite sponges were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), conductivity and mechanical tests. The results indicated that EHSS-Pn still exhibit homogenous inter-connected macroporous structure for cell adhesion, proliferation and metabolism, indicating that the incorporation of PPy didn’t break the original HEC/SPI sponge structure. The electrical conductivity and mechanical properties of the HEC/SPI sponge were improved significantly by the incorporation of PPy. Cytocompatibility and hemocompatibility of all the sponges were evaluated by a series of in vitro experiments. The results of MTT assay and cell direct contact tests showed that the introduction of PPy didn’t cause any cytotoxicity and EHSS-Pn had good biocompatibility. Moreover, EHSS-Pn had good hemocompatibility and no significant side effects on the anticoagulant whole blood with the introduction of PPy. Therefore, the electro-conductive EHSS-Pn showed potential application in the tissue engineering field that requires electrical conductivity for stimulation or sensing such as neural tissue restoration.

Effect of High Temperature and Humidity in Storage on Component of Soy Protein Isolate

2014 ◽  
Vol 1004-1005 ◽  
pp. 819-822
Author(s):  
Bing Yu Sun ◽  
Yan Guo Shi ◽  
Lin Lin Liu
Keyword(s):  
High Temperature ◽  
Disulfide Bond ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Sds Page ◽  
Temperature Time ◽  
Different Levels

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfydryl group and disulfide bond, it was found that the content of sulfydryl decreased while disulfide bond increased.

The Oil Absorption of Soy Protein Isolate in High Temperature and Humidity Storage

2011 ◽  
Vol 201-203 ◽  
pp. 1019-1022
Author(s):  
Bing Yu Sun ◽  
Yan Guo Shi
Keyword(s):  
High Temperature ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Packaging Material ◽  
Oil Absorption ◽  
Sds Page ◽  
Temperature Time

The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI component and oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°С. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging >factory packaging >PE packaging. Analysis by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was significantly positive with oil absorption (0.942**). The content of -SH with 60%N2:40%CO2 was significantly negative with oil absorption (-0.819*) but the -S-S- of SPI in 60%N2:40%CO2 was significantly positive (0.811*) correlation with oil absorption.

Effect of Refrigeration on Component of Soy Protein Isolate

2011 ◽  
Vol 183-185 ◽  
pp. 2318-2321
Author(s):  
Guang Zhang ◽  
Yan Guo Shi ◽  
Bing Yu Sun
Keyword(s):  
Disulfide Bond ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Oil Absorption ◽  
Sds Page ◽  
Temperature Time

The SPI was applied in food industry widely, but the component which could affect the functionalities and it may change during storage. The effect of store temperature, time, RH and package material on SPI oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/LDPE, and PE and then stored for 5 months in the conditions of RH55%，4°C. It was shown that the 7S/11S of SPI in all packages not change significantly. But it was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focus on the sulfhydryln group and disulfide bond; it was found that the content of sulfydryl decreases while disulfide bond increased sharply especially in the later three months.

Effect of High Temperature and Humidity in Storage on Emulsibility of Soy Protein Isolate

2011 ◽  
Vol 183-185 ◽  
pp. 1341-1344
Author(s):  
Yan Guo Shi ◽  
Bing Yu Sun
Keyword(s):  
High Temperature ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Packaging Material ◽  
Barrier Property ◽  
Sds Page ◽  
Temperature Time

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Comparing the functionalities of SPI with different packaging material, it was shown that the sequence of the barrier property of material to T and RH was Al packaging>factory packaging>PE packaging. Analyzed by relatedness, it was shown that the 7S/11S of SPI with PE packaging storage was not significant with emulsibility. The content of -SH with PE was significantly positive with emulsibility (EAI 0.975**/ESI 0.985**), but the -S-S- of SPI in PE was significantly negative (EAI -0.975**/ESI -0.967**) correlation with emulsibility.

Effect of High Temperature and Humidity in Storage on Component of Soy Protein Isolate

2011 ◽  
Vol 204-210 ◽  
pp. 724-727 ◽  
Author(s):  
Yan Guo Shi ◽  
Bing Yu Sun
Keyword(s):  
High Temperature ◽  
Disulfide Bond ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Sds Page ◽  
Temperature Time ◽  
Different Levels

The SPI was applied in food industry widely, but its functionalities may change during storage. The effect of store temperature, time, RH and package material on emulsibility and the component of SPI were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C. It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focusing on the sulfydryl group and disulfide bond, it was found that the content of sulfydryl decreased while disulfide bond increased.

Effect of High Temperature and Humidity in Storage on Component and Oil Absorption of Soy Protein Isolate

2010 ◽  
Vol 113-116 ◽  
pp. 416-419 ◽  
Author(s):  
Bing Yu Sun ◽  
Yan Guo Shi ◽  
Chen Su ◽  
Hong Hong Liu
Keyword(s):  
Disulfide Bond ◽  
Soy Protein ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
White Paper ◽  
Protein Isolate ◽  
Oil Absorption ◽  
Sds Page ◽  
Temperature Time ◽  
Different Levels

The SPI was applied in food industry widely, but the functionalities of it may change during storage. The effect of store temperature, time, RH and package material on SPI component and oil absorption were studied, when SPI was packaged in 100% N2 and Al, 80%N2:20%CO2 and Al, 60%N2:40% CO2 and Al, vacuum and Al, white paper/plastic/HDPE, and PE and then stored for 5 months in the conditions of RH 80% and 30°C.It was shown that the 7S/11S of SPI only packaged in PE decreased significantly(p<0.05), while the subunit of SPI would lost in different levels and obviously in PE. It was observed by SDS-PAGE that the subunit of SPI disaggregated and molecules aggregated. Focus on the sulfhydryln group and disulfide bond, it was found that the content of sulfydryl decreases while disulfide bond increased.

scholarly journals The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

2020 ◽  
Vol 4 (1) ◽  
pp. 12
Author(s):  
Made Astawan ◽  
Ayu P.G Prayudani
Keyword(s):  
Protein Content ◽  
Infant Formula ◽  
Soy Protein ◽  
Food Processing ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Protein Isolation ◽  
Quality Of Food

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

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