Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

Pan, Hong; Xu, Xueming; Chen, Jie; Jin, Zhengyu

doi:10.1016/j.foodhyd.2015.07.014

Cited by 13 publications

(7 citation statements)

References 32 publications

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“…Currently, many attempts have been conducted to improve the performances of films made from SPI [13], for instances, physically mixing with natural feedstocks, such as, guar gum [14], acacia gum [15], alginate [16], corn starch [17], cellulose nanocrystal [18], etc. It could also be modified by synthetic fillers, e.g., graphene [19], nanoclay [20], and carbon nanoparticles [21]; be treated by enzymes [22] and crosslinked by chemicals, e.g., dialdehyde carboxymethyl cellulose [23], methyl methacrylate [24], epoxy castor oil [25], catechol [26], and resorcinol [27]; and improve the processing methods, e.g., compression [28], extrusion [29], high-pressure homogenization [30], etc.…”

Section: Introductionmentioning

confidence: 99%

Sodium Hydroxide-Free Soy Protein Isolate-Based Films Crosslinked by Pentaerythritol Glycidyl Ether

Cai

Wang

et al. 2018

Polymers

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The soy protein isolate (SPI), sodium dodecylbenzenesulfonate (SDBS) and pentaerythritol glycidyl ether (PEGE) were used to make biodegradable films in this study. Unlike the usual method that adding sodium hydroxide (NaOH) during the SPI-based film casting, SDBS was used as a surfactant playing the similar role as NaOH. Since NaOH is a chemical with corrosiveness and toxicity, the replacing of NaOH by SDBS might reduce the hazard threat during the utilization of SPI-based films in food packing application. Furthermore, the presentation of SDBS helped dispersing the hydrophobic PEGE into the hydrophilic SPI. PEGE is a crosslinking agent with multiple reactive epoxy groups. The chemical structures and micro morphologies of the fabricated films were investigated by means of FTIR, XRD, and SEM. The thermal stabilities of the films were examined by means of the thermo-gravimetric analysis. After the chemical crosslinking, the ultimate tensile strength of the film was significantly increased, meanwhile, the water absorption was dramatically decreased. It was concluded that the SPI-based film containing 4% PEGE achieved the optimal performance.

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Section: Introductionmentioning

confidence: 99%

Sodium Hydroxide-Free Soy Protein Isolate-Based Films Crosslinked by Pentaerythritol Glycidyl Ether

Cai

Wang

et al. 2018

Polymers

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“…Therefore, up to date, a variety of physical, − chemical, − and enzymatic modifications , have been applied to lower the brittleness and water sensitivity of SPI, among which blending SPI with another polymer has been proved to be the most effective approach . Different natural and synthetic polymers, such as chitosan, , alginate, cellulose, − gelatin, , casein, poly(vinyl alcohol), , poly ε-caprolactone, , and poly(lactic acid) , have up to now been used as the secondary components for SPI-based materials. Nevertheless, the modification with hydrophilic polymer does not present satisfied effects on the improvement of water resistance, and for the modification with hydrophobic polymers, their compatibility with SPI is still an important issue which needs to be solved.…”

Section: Introductionmentioning

confidence: 99%

Roles of Soft Segment Length in Structure and Property of Soy Protein Isolate/Waterborne Polyurethane Blend Films

Xie

Song

Zhang

et al. 2016

Ind. Eng. Chem. Res.

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Waterborne polyurethanes (WPUs) with varying lengths of soft segment were synthesized and used to physically modify soy protein isolate (SPI), a protein with good film-forming ability and oxygen barrier characteristic but poor toughness and water resistance, via a simple blending technique without any compatibilizer. The effects of soft segment structure of WPU on the structure and property of resultant blend films were investigated. The tensile strength, elongation at break, and water resistance of the SPI-based films were improved and modulated by adding WPUs with different lengths of soft segment. Compared with neat SPI film, the equilibrium water uptake was decreased by 138% at most for a blend film, and the tensile strength and elongation at break were improved by 96% and 82%, respectively. All the blend films possessed uniform cross-section structures due to the strong interactions between SPI and WPU. Moreover, the blend films exhibited a satisfied water vapor barrier property. It was proved that the modification of SPI with WPU might be an effective way to fabricate SPI-based films for practical applications.

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“…In quadruplicate, the dried samples were equilibrated in air-tight 1-l Kilner jars containing different saturated salt solutions of known RH at 25 °C. 21 The saturated salt solutions used were lithium chloride, potassium acetate, magnesium chloride, potassium carbonate, sodium bromide, strontium chloride, sodium chloride and potassium chloride, with % RH of 11,22,32,43, 56, 69, 75 and 84, respectively. The samples were weighed periodically (0.0001 g precision) until they attained a constant weight, at which point they were assumed to have reached equilibrium.…”

Section: Water Sorption Isothermsmentioning

confidence: 99%

“…Thermodynamic analysis was performed using the Universal Analysis 2000 software (version of 4.7A) of TA instruments. Each film sample (10-15 mg) was placed in a desiccator with % RH of 11,22,32,43, 56, 69, 75 and 84 for 72 h and was accurately weighed and then sealed in a DSC aluminum plate; subsequently, each sample was measured, taking an empty aluminum plate as a control. Each sample was first heated up to 100 °C and subsequently quenched to −20 °C.…”

Section: Dsc Testsmentioning

confidence: 99%

“…2366 film-forming processing temperatures above the Tg, protein or polysaccharide molecules have to create their own interstitial spaces by separating interchain polymer contacts, and the molecules diffuse through the proteinpolysaccharide matrix along cylindrical voids created by the synchronized rotation of polymer chain segments. 11,12 On the contrary, at temperatures below Tg, gas and water molecules can diffuse through existing interstitial space, requiring lower activation energy. Some studies support the idea of the reliability of calorimetric monitoring, mainly differential scanning calorimetry (DSC), to evaluate the film properties.…”

Section: Introductionmentioning

confidence: 99%

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Combination of Propylene Glycol Alginate and Lauric Acid on Water Retention and Mechanical Properties of Soy Protein Isolate-Based Films

Liu¹,

Pan²,

Liao³

et al. 2017

J. Braz. Chem. Soc.

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The water sorption, water barrier properties and mechanical behavior of soy protein isolate (SPI) based films combined with propylene glycol alginate (PGA) and lauric acid (La) via a direct-or co-dried blending process were investigated. Higher water retention ability and a single glass transition temperature (Tg) were found when the PGA was added to form different ternary co-dried blending films by a co-drying process, indicating their compatibility. Tg was reduced in the case of higher relative humidity and incorporation of La. The response surface methodology (RSM) indicated that the effect of La content was highly significant (p < 0.05) for the water retention ability and mechanical properties, and the proposed models calculated for the tensile strength and elongation at break showed a good fit. The results revealed the importance of the interactions among lipids, protein and polysaccharide in composite films which also provided evidence for modeling film behavior.Keywords: co-dried blending film, glass transition temperature, water retention ability, mechanical properties, response surface methodology IntroductionConsiderable research interest in edible films derived from renewable sources (proteins, carbohydrates and lipids) or their combinations has been developed over the past two decades. Such films made from whey and soy proteins, corn zein, wheat gluten, and gelatin may be used as food coatings or stand-alone film wraps to retard unwanted mass transfer in food products. [1][2][3][4] They may also improve the recyclability of some packaging applications by reducing the need for complicated multilayer structures.Proteins and polysaccharides or their complexes are good film-forming materials, but the improvement of their water-barrier properties requires the extra addition of lipids, which can result in many types of new multicomponent edible films. In multi-component edible films, the addition of a lipid component will result in a significant increase in the film water-barrier properties, and affect the mechanical and oxygen-barrier properties. 5 Generally speaking, the atmospheric relative humidity surrounding the films influence lipid component less than hydrophilic component. The equilibrium moisture content has a much more obvious effect on the plasticization function, the barrier and mechanical performance of the hydrophilic film system. 6 Film equilibrium moisture is closely related to the environmental relative humidity (RH). The hydrophilic properties of protein and polysaccharides will result in the sensitivity of protein/polysaccharide-based edible films to environmental RH, and thus their film-forming performance varies. 6,7 However, different film-forming processes, film matrices, and addition proportions result in different effects on the properties of edible films, especially their mechanical and barrier properties. [8][9][10] Gas and water permeability of composite films consisting of protein-polysaccharide (soluble starch, modified starch, or chitosan), and plasticizer (water, sugars, or...

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Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

Cited by 13 publications

References 32 publications

Sodium Hydroxide-Free Soy Protein Isolate-Based Films Crosslinked by Pentaerythritol Glycidyl Ether

Sodium Hydroxide-Free Soy Protein Isolate-Based Films Crosslinked by Pentaerythritol Glycidyl Ether

Roles of Soft Segment Length in Structure and Property of Soy Protein Isolate/Waterborne Polyurethane Blend Films

Combination of Propylene Glycol Alginate and Lauric Acid on Water Retention and Mechanical Properties of Soy Protein Isolate-Based Films

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