Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Zhou, Hong; Wang, Lechuan; Li, Hanyu; Chi, Yujie; Zhang, Huajiang; Xia, Ning; Ma, Yufeng; Jiang, Longwei; Zhang, Xiaonan

doi:10.3390/foods10081797

Cited by 19 publications

(10 citation statements)

References 42 publications

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“…The control film displayed a lower solubility and swelling degree than those of the ACPtreated film. As reported, the solubility mostly depended on the hydrophilic properties of films, while the swelling index was relevant to water diffusion and ionization of amino or carboxyl groups [33]. The data revealed that the solubility of soy protein increased from 34.15% to 37.35% by ACP treatment.…”

Section: Solubility Swelling Index and Moisture Content Of Soy Protei...mentioning

confidence: 56%

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Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film

Deng

Chen

2022

Foods

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Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal conditions for the preparation of the film were determined for soy protein (10%), glycerol (2.8%), ACP treatment at 30 kV for 3 min, on the basis of elongation at the break, and water vapor permeability. Under the optimal conditions, the ACP–treated films exhibited enhanced polarity according to the increased values of solubility, swelling index, and moisture content, compared with the untreated counterpart. An increase in the hydrophilicity is also confirmed by the water contact angle analysis, which decreased from 87.9° to 77.2° after ACP pretreatment. Thermostability was also improved by ACP exposure in terms of DSC analysis. SEM images confirmed the tiny pores and cracks on the surface of film could be lessened by ACP pretreatment. Variations in the Fourier transform infrared spectroscopy indicated that some hydrophilic groups were formed by ACP pretreatment. Atomic force microscopy data revealed that the roughness of soy protein film which was pretreated by ACP was lower than that of the control group, with an Rmax value of 88.4 nm and 162.7 nm for the ACP- treated and untreated samples, respectively. The soy protein film was characterized structurally by FT–IR and DSC, and morphological characterization was done by SEM and AFM. The soy protein film modified by ACP was more stable than the control group. Hence, the great potential in improving the properties of the film enables ACP treatment to be a feasible and promising alternative to other modification methods.

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Section: Solubility Swelling Index and Moisture Content Of Soy Protei...mentioning

confidence: 56%

“…The swelling index (Si) reflects the water absorption capacity of soy protein film [33]. Film pieces (2 cm × 2 cm) were dried at 70 • C for 24 h in a vacuum oven to obtain the initial dry weight.…”

Section: Swelling Index (Si)mentioning

confidence: 99%

Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film

Deng

Chen

2022

Foods

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“…Within the first stage, the differential thermogravimetric (DTG) curves of G‐B and M‐B show weight loss peaks at 79.6 °C and 113.9 °C, respectively, which may be caused by the denaturation of glucoamylase and the volatilization of free water within the beads 18 . At the same time, the weight loss peaks at 183.2 °C and 177.7 °C may be caused by the partial glucoamylase denaturation and volatilization of bound water within the beads, as well as hydrocarbons 19 . The second stage of G‐B is at 200–500 °C with a weight loss of 45.4%, mainly due to the decomposition of sodium alginate carbon chains and sodium carboxymethylcellulose and the volatilization of hydrocarbons by cleavage 20 .…”

Section: Resultsmentioning

confidence: 99%

“…18 At the same time, the weight loss peaks at 183.2 °C and 177.7 °C may be caused by the partial glucoamylase denaturation and volatilization of bound water within the beads, as well as hydrocarbons. 19 The second stage of G-B is at 200-500 °C with a weight loss of 45.4%, mainly due to the decomposition of sodium alginate carbon chains and sodium carboxymethylcellulose and the volatilization of hydrocarbons by cleavage. 20 The second stage of M-B is in the range of 270-500 °C, mainly due to the mass loss caused by the decomposition of sodium alginate, sodium carboxymethylcellulose, gum arabic and olive oil, 17,20 with a weight loss rate of 11.2% in this stage.…”

Section: Characterization Of Beadsmentioning

confidence: 99%

Preparation of glucoamylase microcapsule beads and application in solid‐state fermentation

Zong,

Luo,

Wen

et al. 2023

J Sci Food Agric

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BackgroundBaijiu brewing adopts solid‐state fermentation method, using starchy raw materials, Jiuqu as saccharifying fermenting agent, and distilled spirits made by digestion, saccharification, fermentation and distillation. In the late stages of solid‐state fermentation of Baijiu, the reduced activity of glucoamylase leads to higher residual starch content in the Jiupei, which affects the liquor yield. The direct addition of exogenous glucoamylase leads to problems such as the temperature of the fermentation environment rising too quickly, seriously affecting the growth of microorganisms.ResultsTo solve the problem of reduced activity of glucoamylase in the late stage of solid‐state fermentation of Baijiu, microcapsule beads (M‐B) based on microcapsule emulsion was prepared and the effect of M‐B on solid‐state fermentation of Baijiu was investigated. The results showed that the release of M‐B before and after drying was 53.27% and 25.77% in the liquid state (120h) and 29.84% and 22.62% in the solid state (15d), respectively. Adding M‐B improved the alcohol by 0.33 %Vol and reducing sugar content by 0.51%, reduced the residual starch content by 1.21% of the Jiupei, and had an insignificant effect on the moisture and acidity of the Jiupei.ConclusionM‐B have excellent sustained‐release properties. The addition of M‐B in solid‐state fermentation significantly increased the alcohol content, reduced the residual starch content of Jiupei, ultimately improving the starch utilization rate and liquor yield of Baijiu brewing. The preparation of M‐B provides methods and approaches for applying other active substances and microorganisms in the brewing of Baijiu.This article is protected by copyright. All rights reserved.

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“…There 229 are three main weight loss steps for all the samples, regardless of the cellulose content. The first one, which occurs at temperatures lower than 100°C, is associated to water evaporation [ 34 ] and its value was lower than 10%. The second weight loss step appeared around 200°C and it is mainly related to the evaporation of glycerol [ 35 ] , but also to the initial cellulose depolymerization [ 36 ] and to the unstable chemical bond breaks in soy protein [ 37 ] .…”

Section: Resultsmentioning

confidence: 99%

Valorization of agar production residue as a filler in soy protein hydrogels for 3D printing

Uranga¹,

Carranza²,

Peñalba³

et al. 2024

IJB

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Cellulose-containing residue from agar production was incorporated as a filler into soy protein-based hydrogels and revalorized without further purification. Rheological assessment of these hydrogels was carried out in order to confirm their shear-thinning behavior and their suitability for 3D printing. It was observed that all hydrogels behaved as weak gels, which are suitable for 3D printing and have good printability and shape fidelity. The addition of cellulose did not cause chemical crosslinking but physical interactions, which led to morphological changes, thereby promoting hardness and shape recovery of the 3D-printed products. The hydrogel with the highest residue content (8 wt %) showed the highest value (78%) in shape recovery. Furthermore, the physicochemical characterization of these 3D-printed products revealed that although they have high swelling capacity, they preserve their integrity in wet conditions. These results suggested the potential of the 3D-printed products developed using residues without further purification to promote circular economy, increasing the efficiency in resources utilization.

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Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration

Cited by 19 publications

References 42 publications

Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film

Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film

Preparation of glucoamylase microcapsule beads and application in solid‐state fermentation

Valorization of agar production residue as a filler in soy protein hydrogels for 3D printing

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