Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin

Qu, Ping; Huang, Hongying; Wu, Guofeng; Sun, Enhui; ZhiZhou, Chang

doi:10.1002/app.41469

Cited by 38 publications

(29 citation statements)

References 32 publications

(51 reference statements)

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“…In its native state, the polar groups of the SPI are unavailable because the hydrophobic region of the SPI protein is enclosed by a hydrophilic region, maintained by non-covalent forces and disulfide bonds (Qu et al 2015). The processing conditions applied for the production of SPI emulsion films in this study, namely alkaline conditions (Qu et al 2015), heating (Keerati-u-rai and Corredig 2010), and the homogenization process (Damodaran 2008), can partially or fully denature the proteins and expose their functional groups, cleave disulfide bonds, and expose hydrophobic and sulfhydryl groups. After this process, probably the tertiary and quaternary structures were disrupted, exposing the hydrophobic side chains of the SPI and making them available to bind to VCO and the nonpolar side of the lecithin molecule.…”

Section: Properties Of the Emulsion-based Edible Filmsmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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Section: Properties Of the Emulsion-based Edible Filmsmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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“…Two decomposition stages were observed. Stage one (< 150 °C) reflected the volatilization of adsorbed water and bound water (Qu et al 2015). Stage two (150 to 400 °C) comprised the decomposition of holocellulose.…”

Section: Tga and Dtg Of Uv-treated Rice Strawmentioning

confidence: 99%

The Effects of UV-A on Dry Rice Straw Decomposition under Controlled Laboratory Conditions

Li¹,

Huang²,

Wu³

et al. 2016

BioResources

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In arid and semi-arid areas, organic matter decomposition is stimulated by ultraviolet radiation. In this paper, the association between straw decomposition and UV-A exposure was evaluated. Oven-dried rice straw samples were chronically exposed to UV-A radiation and examined periodically for up to 90 days at room temperature. Scanning electron microscopy (SEM) showed that noticeable disintegration of the fiber structure occurred on the irradiated sample surface in comparison to the control. At the end of the UV-A treatment period, straw mass had decreased by 5%, and dissolved organic carbon (DOC) increased by 18%. The content of cellulose, hemicellulose, and lignin of the irradiated straw decreased by 29.3%, 14.4% and 49.3%, respectively. The marked loss of nitrogen and potassium in the exposed straw were also observed. Thermogravimetric analysis (TGA) showed that treatment with UV-A radiation tended to decrease the mass loss rate and the thermal degradation temperature of the straw biomass from 220 °C to 208 °C. Infrared spectrometric analysis (ATR-FTIR) showed that functional groups, e.g., C-OH and C-O-C, were disrupted obviously due to UV-A exposure. These results suggest that ultraviolet-A irradiation facilitates straw decomposition by direct photochemical degradation.

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“…2a), which caused an increase in the relative concentration of lignin in straw. The enlarged temperature interval of T3 was in relation to the relatively high concentration of lignin (Qu et al 2015).…”

Section: Thermogravimetric Analysismentioning

confidence: 99%

Straw Degradation Behaviors under Different Conditions of Relative Air Humidity and Ultraviolet-A Irradiation

Huang

et al. 2016

BioResources

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In this study, straw was degraded continuously for 150 days under one of three levels of relative air humidity (RH) (90%, 60%, or 30%) to estimate the effect of humidity on straw biodegradation. Moreover, straw was treated with ultraviolet (UV)-A irradiation + 90% RH for 180 days to evaluate the interaction between photodegradation and biodegradation. The effects of 30% and 60% RH on straw degradation was inconspicuous. Straw mass losses at 90% RH and UV-A + 90% RH were 18.5% and 39.1%, respectively. BIOLOG analysis showed that filamentous fungi played a major role in straw biodegradation. Thermogravimetric analysis showed that treatment with UV-A + 90% RH tended to increase the maximum pyrolysis rate and decreased the initial pyrolysis temperature. Compared with 90% RH, infrared spectra analysis showed that functional groups of UV-A + 90% RH treatment, e.g., -CH, -C=O, and the benzene ring structure, clearly decreased. Strawdegrading bacteria were observed by scanning electron microscopy at the beginning and end of UV-A + 90% RH treatment. Results highlight the role of humidity in the degree of straw biodegradation by filamentous fungi. Straw degradation is accelerated by the combined action of photodegradation and biodegradation under high UV-A irradiation and high humidity.

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Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin

Cited by 38 publications

References 32 publications

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

The Effects of UV-A on Dry Rice Straw Decomposition under Controlled Laboratory Conditions

Straw Degradation Behaviors under Different Conditions of Relative Air Humidity and Ultraviolet-A Irradiation

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