Grafting soyprotein isolates with various methacrylates for thermoplastic applications

Shi, Zhen; Reddy, Narendra; Shen, Li; Hou, Xiuliang; Yang, Yiqi

doi:10.1016/j.indcrop.2014.06.026

Cited by 9 publications

(10 citation statements)

References 18 publications

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“…When temperature was increased during the reaction, the structure of soy protein isolate was unfolded and led to more exposure of these active sites for the Maillard reaction and therefore the GD was increased. This phenomenon could be proved by the literature. , The reason for the decrease in GD might be that the reaction reached a “saturation” state at one condition, a large number of the reaction sites were occupied, and larger numbers of monomers reacted with themselves …”

Section: Resultsmentioning

confidence: 76%

“…9,33 The reason for the decrease in GD might be that the reaction reached a "saturation" state at one condition, a large number of the reaction sites were occupied, and larger numbers of monomers reacted with themselves. 34 The degree of browning was also an important indicator of the Maillard reaction process and the brown color occurred at an advanced stage of the reaction. 35 In Figure 1, the reaction could be significantly promoted to an advanced stage with an increased in temperature (P < 0.05).…”

Section: ■ Results and Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Wang

Liu

et al. 2019

J. Agric. Food Chem.

117

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At present, the structure−activity relationships of soy protein isolate are still not well understood. In this paper, the relationship between molecular flexibility and emulsifying properties of soy protein isolate and soy protein isolate−glucose conjugates were investigated. The Maillard reaction was carried out at different temperature conditions (50 °C, 60 °C, 70 °C, 80 °C, and 90 °C) under a specific wet condition. Meanwhile, structural properties including surface hydrophobicity (H 0 ), molecular flexibility and secondary, tertiary, quaternary structures, and the free sulfhydryl group (−SH) content were measured. The results showed that there was a good correlation between molecular flexibility and emulsifying properties, and the correlation coefficients was 0.920 (P < 0.01) for emulsifying activity and 0.952 (P < 0.01) for emulsion stability. Compared with soy protein isolate, the H 0 of samples at different temperatures first increased and then decreased reaching a maximum at 70 °C, a red shift occurred during the whole given reaction conditions shown by the intrinsic fluorescence spectrum, and the free sulfhydryl content also displayed a marked increase (P < 0.05). At the same time, the particle size gradually became smaller as the degree of grafting increased. The contents of β-turn and random coil increased at the cost of α-helix and β-sheet contents, as evidenced by Fourier transform infrared results. The findings could provide a deep insight into the structure−function relationship of soy protein isolate−glucose conjugates, thus providing theoretical guidance for further research of soy proteins.

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Section: Resultsmentioning

confidence: 76%

Section: ■ Results and Discussionmentioning

confidence: 99%

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Wang

Liu

et al. 2019

J. Agric. Food Chem.

117

View full text Add to dashboard Cite

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“…The same decreasing influence of CIN on Tg was observed in the previous studies ( 40 , 51 ) and was also caused by the plasticizing effect of CIN on the matrix. Small endothermic peaks were observed between 150 and 200°C, resulting from the melting of SPI, which had a melting point at about 200°C ( 52 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein/Soy Protein Isolate/Cinnamaldehyde Blend Crosslinked With Xylose

et al. 2022

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A composite material based on a new insect-based grasshopper protein (GP)/soy protein isolate (SPI) blend has been studied by solution casting using xylose as a crosslinker and cinnamaldehyde (CIN) as an antimicrobial agent to develop a novel antimicrobial edible packaging. In this paper, the effects of SPI, xylose, and CIN content on the properties of edible film were studied. The tensile test confirmed that 30% SPI incorporation content had the best blending effect with the mechanical properties and barrier properties improving obviously. After adding 10% xylose to form crosslinking network, the tensile strength and elongation at the break of the film showed the best state increasing to 3.4 Mpa and 38%, respectively. The 30% CIN enabled the film to be resistant to Escherichia coli and Staphylococcus aureus strongly and decreased the water vapor permeability to 1.8 × 1011 (g/cm·s·Pa) but had a negative effect on the mechanical properties. This is the first time that edible insects have been used to produce the natural edible antimicrobial packaging, proving edible insects, an excellent protein source, are tipped to be a potential source of raw materials for biomaterials.

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“…Soy protein isolates have been graft copolymerized with different vinyl monomers such as methyl methacrylate (MMA), ethyl methacrylate (EMA), butyl methacrylate (BMA), and hexyl methacrylate (HMA) to prepare for their potential applications in composites . To get the maximum percentage of grafting, a number of reaction conditions including concentration of monomers, grafting temperature, and grafting time were optimized.…”

Section: Grafting Of Soy Materials: Chemistry and Applicationsmentioning

confidence: 99%

“…63 Soy protein isolates have been graft copolymerized with different vinyl monomers such as methyl methacrylate (MMA), ethyl methacrylate (EMA), butyl methacrylate (BMA), and hexyl methacrylate (HMA) to prepare for their potential applications in composites. 64 To get the maximum percentage of grafting, a number of reaction conditions including concentration of monomers, grafting temperature, and grafting time were optimized. Synthesized graft copolymers were then characterized using different techniques such as nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA), differential scanning calorimeter (DSC), and Fourier transform infrared (FTIR).…”

Section: ■ Introductionmentioning

confidence: 99%

Synthesis and Applications of Biodegradable Soy Based Graft Copolymers: A Review

Thakur

Gupta

et al. 2015

ACS Sustainable Chem. Eng.

199

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Different kinds of biorenewable materials are rapidly emerging as potential alternatives to conventional petroleum-based synthetic materials. Among these materials, soy protein and its derivatives are of utmost interest and importance due to their advantages such as low cost, biodegradability, environmental friendliness, biocompatibility, renewability, and wide availability to name few. However, the poor physicochemical/mechanical properties as well as high moisture sensitivity of different soy based materials limit their successful applications in many fields. Different methodologies to produce new soy based materials with suitable functional groups are highly desired to increase their range of applications. So, in this Review, we have focused on the recent advances in the various graft copolymerization strategies involving soy and its applications. The synthesis, characterization, and methodology of graft-copolymer processing and resulting properties of the copolymers are fully covered. In this Review, we have attempted to provide a review of different soy protein based functional materials that will facilitate the development of a new generation of multifunctional biobased materials from biorenewable soy resources.

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Grafting soyprotein isolates with various methacrylates for thermoplastic applications

Cited by 9 publications

References 18 publications

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Characterization of the Antimicrobial Edible Film Based on Grasshopper Protein/Soy Protein Isolate/Cinnamaldehyde Blend Crosslinked With Xylose

Synthesis and Applications of Biodegradable Soy Based Graft Copolymers: A Review

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