Preparation and Mechanical Properties of Edible Rapeseed Protein Films

Jang, Sung-Ae; Lim, Geum-Ok; Song, Kyung Bin

doi:10.1111/j.1750-3841.2010.02026.x

Cited by 58 publications

(35 citation statements)

References 22 publications

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“…The mechanical properties of some protein-based edible polymers like rapeseed protein blended with gelatin (tensile strength-53.45 MPa) were better than polysaccharide and fat-based films [13]. Protein-based edible polymer can form bonds at different positions and offer high potential for forming numerous linkages (Scheme 2).…”

Section: Introductionmentioning

confidence: 99%

Edible Polymers: Challenges and Opportunities

Shit

Shah

2014

Journal of Polymers

234

117

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Edible polymers have established substantial deliberation in modern eons because of their benefits comprising use as edible materials over synthetic polymers. This could contribute to the reduction of environmental contamination. Edible polymers can practically diminish the complexity and thus improve the recyclability of materials, compared to the more traditional nonenvironmentally friendly materials and may be able to substitute such synthetic polymers. A synthetic hydrogel polymer unlocked a new possibility for development of films, coatings, extrudable pellets, and synthetic nanopolymers, particularly designed for medical, agricultural, and industrial fields. Edible polymers offer many advantages for delivering drugs and tissue engineering. Edible polymer technology helps food industries to make their products more attractive and safe to use.

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Section: Introductionmentioning

confidence: 99%

Edible Polymers: Challenges and Opportunities

Shit

Shah

2014

Journal of Polymers

234

117

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“…Many plant proteins have been made into plastics, including proteins from wheat [4][5][6][7], corn [5,8], soy [9][10][11], cottonseed [12], sunflower [13][14][15], linseed [16] and rapeseed [16][17][18][19]. Plant proteins have been combined with other polymers, such as soy protein isolate co-polyester blends [20] and with plant fibers forming composites, for example, wheat gluten/hemp [21].…”

Section: Introductionmentioning

confidence: 99%

“…The basic approach to combat brittleness has been to make proteins more flexible by introducing plasticizers, such as glycerol, in order to reduce their glass transition temperature. Protein-protein interaction in the system is then increased through heating [4,6,8,9,11,[13][14][15][16]18], chemical additions such as aldehydes [12], casting from solution [10,12,17,19], or combinations thereof. Plant protein based plastics have been criticized regarding the occupational hazards related to the use of formaldehyde and glutaraldehyde as well as corrosives in their production [23].…”

Section: Introductionmentioning

confidence: 99%

Oilseed Meal Based Plastics from Plasticized, Hot Pressed Crambe abyssinica and Brassica carinata Residuals

Newson

Kuktaite

Hedenqvist

et al. 2013

J Americ Oil Chem Soc

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With the increased use of plant oils as sustainable feedstocks, industrial oilseed meal from Crambe abyssinica (crambe) and Brassica carinata (carinata) can become a potential source for oilseed meal based plastics. In this study, crambe and carinata oilseed meal plastics were produced with 10-30 % glycerol and compression molding at 100-180°C. Size exclusion HPLC was used to relate tensile properties to changes in protein solubility and molecular weight distribution. By combining glycerol and thermal processing, increased flexibility has been observed compared to previous work on unplasticized oilseed meal. Tensile results varied from a brittle crambe based material (10 % glycerol, 130°C), Young's modulus 240 MPa, strain at maximum stress of 2 %, to a soft and flexible carinata based material (30 % glycerol, 100°C), Young's modulus 6.5 MPa, strain at maximum stress of 13 %. Strength and stiffness development with increasing molding temperature is in agreement with the protein profiles obtained. Thus, the highest mechanical parameters were obtained at the protein solubility minimum at 140°C.Higher temperatures caused protein degradation, increasing the level of low molecular weight extractable proteins. In carinata based materials the strain at maximum stress decreased as the protein aggregation developed. Results presented indicate that both crambe and carinata oilseed meal based materials can have their properties modulated through thermal treatment and the addition of plasticizers.

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“…Legume proteins are particularly appealing, as legumes are naturally relatively high in protein (~20% dry weight basis, ranging as high as 38-40% dry weight basis for soybean and lupin) (Benjamin, Silcock, Beauchamp, Buettner, & Everett, 2014;Duranti, 2006), and global production has been increasing over the last several decades (Nedumaran et al, 2015). A significant body of research on plant proteins as an edible packaging component has been completed, with soy being the primary protein investigated due to its affordability and availability (Kowalczyk & Baraniak, 2011); however, several other proteins have also been assessed including maize (Wang, Geil, & Padua, 2004), canola (Chang & Nickerson, 2013), pea (Choi & Han, 2001), lentil (Bamdad, Goli, & Kadivar, 2006) and others (Jang, Lim, & Song, 2011;Saremnezhad, Azizi, Barzegar, Abbasi, & Ahmadi, 2011). Previous studies have mostlycharacterized specific protein films synthesized under different conditions, such as plasticizer type and concentration, heat treatment and pH; however, less work has compared the properties of different legume proteins to assess potential applications of legume-based films moving forward such as Shevkani and Singh (2015).…”

mentioning

confidence: 99%

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

Hopkins

Stone

Wang

et al. 2019

Journal of Texture Studies

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The overall goal of this research was to examine the mechanical, water vapor barrier properties and opacity of films prepared using legume protein concentrates (faba bean, pea, lupin, lentil, and soy) as a function of glycerol concentration (50, 75, or 100% [wt/wt]—relative to the protein weight). Overall, tensile strength (TS) decreased with increasing glycerol concentration, whereas tensile elongation (TE) and water vapor permeability (WVP) increased with increasing glycerol concentration. Film opacity was independent of glycerol concentration. The effect of protein‐type varied considerably depending on the functional property of the film being measured; TS was greatest with faba bean and lowest with lupin, whereas TE was highest for pea, and lowest for soy. Lentil protein films had considerably higher WVP, at the 100% glycerol concentration, as compared to the other protein concentrates. Findings from this study indicate that legume protein concentrates are capable of forming biodegradable, edible films. Overall, pea protein concentrate films showed the most promise for application in terms of strength, elongation, and moisture barrier properties.

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Preparation and Mechanical Properties of Edible Rapeseed Protein Films

Abstract: Edible RP films prepared in the present investigation can be applied in food packaging.

Cited by 58 publications

References 22 publications

Edible Polymers: Challenges and Opportunities

Edible Polymers: Challenges and Opportunities

Oilseed Meal Based Plastics from Plasticized, Hot Pressed Crambe abyssinica and Brassica carinata Residuals

Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study

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