Effect of Drying Temperature on Performance of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

Zhang, Chao; Guo, Xiao Fei; Ma, Yue; Zhao, Xiao

doi:10.4028/www.scientific.net/amr.1092-1093.1529

Cited by 2 publications

(2 citation statements)

References 13 publications

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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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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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“…Subsequently, the microstructure of the chitosan films changed when the chitosan films were re-dried and crystallized. This indicated that neutralization had a much greater effect on the thickness of the chitosan films than the concentration of the film-forming solution [ 20 ]. For chitosan films before neutralization, the tensile strength increased from 37.6 ± 0.9 MPa to 60.5 ± 3.1 MPa with an increase in the concentration of the film-forming solution.…”

Section: Resultsmentioning

confidence: 99%

Regulating the Physicochemical Properties of Chitosan Films through Concentration and Neutralization

Liu

Wei

et al. 2022

Foods

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Chitosan offers real potential for use in food preservation, biomedicine, and environmental applications due to its excellent functional properties, such as ease in the fabrication of large films, biocompatibility, and antibacterial properties. However, the production and application of chitosan films were limited by their strong residual acetic acid taste, weak mechanical properties, and poor water vapor barrier properties. In this study, the effects of the chitosan concentration in the film-forming solutions and the neutralization treatment on the physicochemical properties of chitosan films were examined. The results demonstrated that the chitosan concentration affected the mechanical and barrier properties of chitosan films without the neutralization treatment. This was mainly due to the low acetic acid contents in chitosan films after drying. Acetic acid acted as a plasticizer within chitosan films resulting in a looser network structure. After neutralization, the chitosan films showed improvements in properties, with little effect on the chitosan concentration in the film-forming solutions. Moreover, chitosan films after neutralization showed no residual acetic acid. Therefore, neutralization could effectively improve the performance of chitosan films.

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Effect of Drying Temperature on Performance of Soybean Protein-Isolate/Carboxymethyl Cellulose/Stearic Acid Composite Films

Cited by 2 publications

References 13 publications

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

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

Regulating the Physicochemical Properties of Chitosan Films through Concentration and Neutralization

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