Edible Films and Coatings from Soy Protein

Brandenburg, Alice H.; Weller, Curtis L.; Testin, Robert F.

doi:10.1111/j.1365-2621.1993.tb06120.x

Cited by 242 publications

(184 citation statements)

References 13 publications

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“…As the glycerol concentration decreased from 25 to 15%, a decrease in the WVP values was observed, in agreement with other researchers [18,43]. According to BANKER [6], plasticizers are added to films to reduce brittleness, increase toughness, strength, tear and impact resistance and impart flexibility. Usually, the addition of a plasticizer increase the permeability of gas, water vapor and solute and decreases the tensile strength of the films.…”

Section: -Water Vapor Permeabilitysupporting

confidence: 75%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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Section: -Water Vapor Permeabilitysupporting

confidence: 75%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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“…As the pH of the film forming solution increases, the solubility of the cowpea protein also increases exposing more thiol groups (SH) in the cowpea protein. The thiol groups get oxidized into disulphide bonds (S-S) which are the main associative forces that make cross linkages between the protein polymers 11,12 . Therefore, at higher pH values, the number of cross linkages in the polymer is higher and that increases the strength of the polymer network leading to higher tensile strength.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of biodegradable polymer films from cowpea (<i>Vigna unguiculata</i>) protein isolate

Hewage

Vithanarachchi

2009

J. Natn. Sci. Foundation Sri Lanka

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Abstract:The investigations on a variety of proteins present in corn zein, wheat gluten, milk whey and soya have shown that these proteins possess the ability to form films which can be used in food packaging. We, therefore, selected cowpea (Vigna unguiculata), a cereal abundantly available in Sri Lanka, to investigate its polymer film forming ability. Our studies have shown that the choice of a suitable solvent, pH of the medium and the use of a plasticizer were essential to obtain useful films. In this study polyethylene glycol and glycerol were used as plasticizers. The extracted cowpea protein and the plasticizers were dissolved in hot aqueous ethanol to obtain a viscous solution. The casting technique was used to fabricate the films. A series of films were made by varying the pH from 8 to 11. For each pH a series of films was prepared by varying the concentration of polyethylene glycol from 2.5 to 10% (w/v). The fabricated films were tested for transparency, glass transition temperature, tensile strength and water vapour permeability. The pH of the medium and the concentration of the plasticizer were found to have a considerable effect on the physico-chemical properties of the film. The film fabricated at pH 10 with 2.5% (w/v) of polyethylene glycol and 2% glycerol was found to possess the desired tensile strength, water vapour permeability, transparency and glass transition temperature, making the film suitable to be used as an edible food packaging material.

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“…A microscopia eletrônica de varredura de um filme busca correlacionar as propriedades físico-químicas com sua estrutura morfológica 17,19,8,13 .…”

Section: Microscopia Eletrônica De Varreduraunclassified

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

Davanço¹,

Tanada-Palmu²,

Grosso³

2007

Ciênc. Tecnol. Aliment.

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ResumoO desenvolvimento de biofilmes tem crescido devido à possibilidade de substituição parcial de materiais plásticos não biodegradáveis. Proteínas e polissacarídeos têm sido utilizados para a produção de filmes com boas propriedades mecânicas. Porém, filmes a partir desses materiais apresentam alta permeabilidade ao vapor de água. Uma alternativa usada para diminuir a permeabilidade ao vapor de água dos filmes é a incorporação de substâncias hidrofóbicas na composição da solução filmogênica, porém essa incorporação não ocorre de maneira homogênea. Com o objetivo de melhorar a incorporação das substâncias hidrofóbicas (ácido esteárico e ácido capróico) na matriz protéica (gelatina) do filme foram adicionados os surfactantes (SDS e Tween 80), que são substâncias capazes de interagir com a proteína e com o ácido graxo, tornando a matriz filmogênica menos heterogênea. O efeito do pH também foi estudado, com a finalidade de observar se este exerce influência na homogeneidade da matriz filmogênica. A adição do ácido esteárico aos filmes de gelatina foi mais eficiente na redução da permeabilidade ao vapor de água do que o ácido capróico. A adição do surfactante SDS reduziu a permeabilidade ao vapor de água dos filmes contendo ácido esteárico, ou ácido capróico. O ajuste de pH nos filmes sem adição de surfactantes também produziu matrizes mais homogêneas. Palavras-chave: biofilmes; gelatina; ácido capróico; ácido esteárico; SDS (lauril sulfato de sódio); Tween 80. AbstractThe development of biofilms has grown considering the possibility of partial substitution of plastic materials which are not biodegradable. Proteins and polysaccharides have been used to produce films with good mechanical properties. However, films produced with these materials present a high permeability in water vapor. An alternative to improve the water vapor barrier of films is to incorporate hydrophobic substances (stearic and caproic fatty acids) in the composition of the filmogenic solution, however this incorporation does not occur homogeneously. Thus, to improve the incorporation of hydrophobic substances in the protein matrix of the film, surfactants (SDS and Tween 80) were added. They are compounds that improve the interaction between the protein and the fatty acids, producing a less heterogeneous filmogenic matrix. The effect of pH was also studied, with the purpose of observing if it influences the homogeneity of the filmogenic matrix. The addition of stearic acid to the gelatin-based films was more efficient in reducing the water vapor permeability than the caproic acid. Adding surfactant SDS reduced water vapor permeability of both films, with stearic acid or caproic acid. Adjusting the pH to the films with no surfactants produced more homogeneous matrices. Keywords: edible film; gelatin; caproic acid; stearic acid; SDS (sodium lauryl sulphate); Tween 80.Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes Composite films made with gelatin, tr...

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Edible Films and Coatings from Soy Protein

Cited by 242 publications

References 13 publications

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Preparation and characterization of biodegradable polymer films from cowpea (<i>Vigna unguiculata</i>) protein isolate

Filmes compostos de gelatina, triacetina, ácido esteárico ou capróico: efeito do pH e da adição de surfactantes sobre a funcionalidade dos filmes

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