Heat Curing of Soy Protein Films

Gennadios, Aristippos; Ghorpade, V. M.; Weller, Curtis L.; Hanna, Milford A.

doi:10.13031/2013.27537

Cited by 121 publications

(122 citation statements)

References 12 publications

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“…In the case of protein films (Gennadios et al, 1996;Micard et al, 2000), the treatment is carried out at lower temperatures than those used in the present study (95-125°C), allowing the denaturation and the coagulation of proteins and the forming of new interactions (hydrophobic and cysteine bridges) in the loose network of films obtained by casting.…”

Section: Resultsmentioning

confidence: 99%

New natural injection-moldable composite material from sunflower oil cake

Rouilly

Orliac

Silvestre

et al. 2006

Bioresource Technology

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Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural properties and water absorption calculated. Their water resistance appeared to be particularly high, and could be enhanced further after a thermal treatment (N 2 , 200°C). The proteic matrix seemed to behave like a natural thermoset resin. Sunflower oil cake could be used without any additives to make biodegradable, water resistant and exceptionally cheap materials.

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Section: Resultsmentioning

confidence: 99%

New natural injection-moldable composite material from sunflower oil cake

Rouilly

Orliac

Silvestre

et al. 2006

Bioresource Technology

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“…However, films with large amounts (20, 30, or 40%) of SDS had greater (P < 0.05) + b color values (increased yellowness) (Table 3). Increased yellowness (greater b color values) of SPI films as a result of heat curing (Gennadios et al, 1996), UV radiation (Gennadios et al, 1998a), or cross-linking with dialdehyde starch has been reported. In general, edible/biodegradable films should be as close to colorless as possible to simulate the appearance of common polymeric films.…”

Section: Colormentioning

confidence: 99%

“…Proteins are susceptible to heat-induced cross-linking (Cheftel et al, 1985). Heat treatments have increased the water resistance of soy protein films (Gennadios et al, 1996;Rangavajhyala et al, 1997;Rhim et al, 2000). Therefore, to avoid heat curing, film specimens were not dried in an oven to determine their initial dry matter prior to solubility testing .…”

Section: Total Soluble Mattermentioning

confidence: 99%

“…Various physical (Gennadios et al, 1996(Gennadios et al, , 1998aRangavajhyala et al, 1997;Rhim et al, 1999aRhim et al, , 2000, chemical (Ghorpade et al, 1995;Rhim et al, 1998Rhim et al, , 1999bRhim et al, , 2000Were et al, 1999), or enzymatic (Motoki et al, 1987;Stuchell and Krochta, 1994;Yildirim and Hettiarachchy, 1997) treatments have been used to modify the properties of soy protein films. Such treatments mainly promote cross-linking within the protein film network.…”

Section: Introductionmentioning

confidence: 99%

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Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Rhim

Gennadios

Weller

et al. 2002

Industrial Crops and Products

105

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The manufacture of edible/biodegradable films or coatings can potentially add value to soy protein. This study was conducted to determine the effect of sodium dodecyl sulfate (SDS) on selected physical properties of glycerin-plasticized soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min), alkaline (pH 10) aqueous solutions of SPI (5 g/100 ml water), glycerin (50% w/w of SPI), and SDS (0, 5, 10, 20, 30, or 40% w/w of SPI). Tensile strength (TS), elongation at break (E), moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), and color values (L, a, and b) were determined after conditioning film specimens at 25 °C and 50% relative humidity (RH) for 2 days. SDS reduced (P < 0.05) film TS by as much as 43% for films with 40% SDS (6.2 vs. 10.9 MPa for control SPI films). In contrast, film E increased (P < 0.05) notably with addition of SDS even at 5%. Films with SDS had smaller (P < 0.05) MC and larger (P < 0.05) TSM values than control SPI films. Films containing 10% or more SDS had lower WVP values than control SPI films by as much as 50%. Increased yellowness, evidenced by greater (P < 0.05) + b color values, was noted for films with high amounts (20, 30, or 40%) of SDS. Changes in tensile, solubility, and water vapor barrier properties of SPI films due to the addition of SDS were largely attributed to disruption of hydrophobic associations among neighboring protein molecules as the non-polar portions of the SDS molecules attached onto hydrophobic amino acid residues within the film structure. It was demonstrated that adding anionic surfactant SDS to film-forming solutions prior to casting could greatly modify the properties of SPI films. In particular, SDS improved the water vapor barrier ability and the extendibility of SPI films, both desirable attributes when assessing the potential of such films for packaging applications.

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“…The water vapor transmission rate (WVTR; g/m 2 h) of films was analyzed according to the modified ASTM Method E 96-95 described by Gennadios et al 1996. Circular test cups made of poly methylmethacrylate with 3.0 cm internal diameter and 2.0 cm height containing 10 ml distilled water were sealed with the test specimen (starch films) using O rings.…”

Section: Characterization Of Starch-nanocellulose Compositesmentioning

confidence: 99%

Effect of Gum arabic on distribution behavior of nanocellulose fillers in starch film

Vigneshwaran

Ammayappan

2011

Appl Nanosci

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Uniform distribution of nanofillers in polymer matrix is posing a major challenge in exploiting the full potential of nanomaterials. Various fillers are being evaluated to improve the performance of biopolymer films like starch. In this work, nanocellulose is used as fillers to increase the performance characteristics of starch film. Due to high surface energy and hydrophilic nature of nanocellulose, they tend to aggregate during the film forming process. To circumvent this problem, Gum arabic (GA) was added to distribute the nanocellulose uniformly. GA helps in reduction of surface energy (as analyzed by contact angle) and thus facilitates the uniform distribution of nanocellulose (as demonstrated through polarized light microscopy). Nanocellulose as filler improved the tensile strength of starch film by 2.5 times while that of uniformly distributed nanocellulose by 3.5 times. Moreover, while nanocellulose as such could reduce the water vapor permeability of starch film by 1.4 times, uniformly distributed nanocellulose reduced it by 2 times proving the importance of GA. Starch film filled with nanocellulose and GA will be a 100% biopolymer-based system having potential demand in eco-friendly applications.

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Heat Curing of Soy Protein Films

Cited by 121 publications

References 12 publications

New natural injection-moldable composite material from sunflower oil cake

New natural injection-moldable composite material from sunflower oil cake

Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate

Effect of Gum arabic on distribution behavior of nanocellulose fillers in starch film

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