Effect of glycosylation on the mechanical properties of edible soy protein packaging film

Zhang, Huajiang; Wang, Shengnan; Zheng, Xianzhe; Jiang, Lianzhou; Lv, Xuepeng; Shi, Yunjiao; Li, Liang

doi:10.1007/s00217-014-2190-3

Cited by 22 publications

(13 citation statements)

References 19 publications

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“…Almost similar trend in surface hydrophobicity was reported in soy protein lm crosslinking with transglutaminase 18 and glucomannan. 9 The observed increase may be attributed to the partial unfolding of protein molecules during the xylose-modied PPI preparation.…”

Section: Resultsmentioning

confidence: 99%

“…When xylose content increased to 10%, the PPI-xylose lms become relatively more dense and compact with a reduced lm heterogeneity, but little pores can still be observed. It suggests that the dense structure is caused by intermolecular covalent and non-covalent interactions, 9,11,33 indicating the effectiveness of the glycosylation between PPI and xylose. Anker 32 reported that water evaporates resulting in a denser structure with smaller pores.…”

Section: Microstructurementioning

confidence: 99%

“…However, when xylose content reaches 20%, a non-smooth structure with large clumps appears, which is probably due to the formation of more macromolecular polymers. 9 Since increasing the concentration of reactants could increase the glycosylation yield, it could also result in greater protein denaturation and polymerization/ aggregation. 34,35 So this structure may result in a lm with weaker mechanical properties.…”

Section: Microstructurementioning

confidence: 99%

“…[6][7][8] In literature, several recent papers deal with the improvement of the mechanical and barrier properties of protein-based lms by glycosylation reactions. 4,9,10 Glycosylation with gum arabic 11 or glucomannan 9 increases the tensile strength, decreases the water vapor permeability of protein lms, but decreases the elongation ability. Generally, plasticizers having a smaller molecular weight show an easier incorporation into the protein matrix than plasticizers with a larger molecular weight.…”

Section: -4mentioning

confidence: 99%

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Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

et al. 2017

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Films based on xylose and peanut protein isolate (PPI) were prepared by solution casting. The effects of xylose content (1%, 2%, 5%, 10%, 20% PPI, w/w) on the structure and mechanical properties of PPIxylose (PPI-X) film were systematically investigated. The xylose-modified PPI was firstly prepared by crosslinking and modifying of peanut isolated protein with xylose. The degree of glycosylation and surface hydrophobicity significantly increased from 5.6% to 10.9% and from 130.6 to 370.0, respectively, with the increase of the xylose content. Maillard reactions occurring between PPI and xylose were confirmed by Fourier transform infrared spectroscopy. Then the xylose-modified PPI was developed into films. PPI-X films showed markedly increased tensile strength (increased by 77%) and elongation (increased by 67%) and decreased solubility (from 96.6% to 43.4%) compared to PPI films, suggesting that the incorporation of xylose could markedly enhance the mechanical properties and the water resistance of films. This property improvement was correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition of xylose. No significant differences were detected among L*, a*, b* colour values of all films (P > 0.05). The scanning electron microscope images of the PPI-X film showed that the addition of xylose up to 10% produced a more homogeneous and denser structure. Finally, the improvement mechanism of the PPI-X film was proposed.

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Section: Resultsmentioning

confidence: 99%

Section: Microstructurementioning

confidence: 99%

Section: Microstructurementioning

confidence: 99%

Section: -4mentioning

confidence: 99%

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Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

et al. 2017

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“…On the other hand, Maillard reaction occurred between proteins and saccharides were found to be beneficial for the improvement of mechanical properties and water resistance of protein films (Su et al 2010). Glycosylation of peanut protein and soy protein by respectively grafting with arabic gum ) and glucomanna (Zhang et al 2014) which were used to improve the properties of protein film have been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films

et al. 2015

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This study aimed at improving the mechanical properties and water solubility of peanut protein isolate (PPI) films by glycosylating with xylose (X). The modification process of glycosylation was optimized by using response surface methodology (RSM). The effects of pH, temperature and time on degrees of glycosylation (DG), tensile strength (TS), elongation (E), solubility and microstructure of xylose glycosylated PPI films (PPI-XF) were determined. The changes of DG in different conditions indicated that crosslinking should occur between PPI and xylose during the modification. Optimum glycosylation conditions were found to be pH 9.5, 91.5°C and 95 min. Under these conditions, TS and E values of PPI-XF were 10.37 MPa and 96.47 %, respectively. Due to glycosylation, solubility of PPI-XF decreased from 96.64 to 35.94 % and these films remained intact in water for 24 h. The microstructure of PPI-XF was denser and more compact than the unmodified PPI films. These results suggest that the xylose glycosylated PPI films have potentiality of being used as biodegradable films in food packaging application.

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Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films

Wang

Xue

2019

J Americ Oil Chem Soc

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The effects of conjugation between protein (soybean or peanut protein isolates) and polysaccharides (dextran or gum acacia) with different glycation time (0–32 hours) on the physical properties of emulsion‐based edible films containing beeswax as dispersed phase were studied. Both the reaction time and type of polymers significantly (P < 0.05) affected the emulsifying properties of conjugates. Pearson's correlation analysis showed that the emulsifying activity index (EAI), emulsifying stability index (ESI), and droplet size of emulsions were in strong correlation with the physical properties of films, such as whiteness index, transparency, water vapor permeability, surface hydrophobicity, thermal stability, and mechanical properties. Furthermore, even though glycation could significantly (P < 0.05) affect intermolecular interactions between polymers in films, there was no strong correlation between the intermolecular interactions and the physical properties of films. Therefore, the emulsifying properties of conjugates are essential for preparing emulsion‐based edible films.

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Effect of glycosylation on the mechanical properties of edible soy protein packaging film

Cited by 22 publications

References 19 publications

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Effect of glycosylation with xylose on the mechanical properties and water solubility of peanut protein films

Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films

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