Interaction of soy isolate with polysaccharide and its effect on film properties

Abstract

When soy isolate was mixed with sodium alginate, the two polymers interacted to form electrostatic complexes. They also formed varying degrees of covalent bonding, depending on reaction time and the presence or absence of the reducing agent sodium cyanoborohydride. On the other hand, soy isolate and propyleneglycol alginate (PGA) formed mostly covalent complexes at alkaline pH. The interaction of soy protein with polysaccharide maintained or improved its solubility and emulsifying activity, particularly when covalent bonds were involved. The alkylated complexes also showed better film‐making properties. However, protein‐PGA films were more readily formed and had greater stability in water than the protein‐alginate films.

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

“…Reportedly, bicomponent protein-lipid films had lower water vapor permeability values than control films from caseinates (183), whey protein (184)(185)(186), wheat gluten (187)(188)(189)(190), and corn zein (106). Furthermore, recent studies have explored formation of bicomponent protein-polysaccharide films by combining corn zein with methylcellulose (106) or ethylcellulose (191,192); wheat gluten with ethylcellulose (193); protein isolate of Pistacia terebinthus with hydroxypropyl methylcellulose (194); soy protein with alginate or propylene glycol alginate (195); rice protein concentrate with pullulan lwt/vol. 30 (1997) No.…”

Heat Curing of Soy Protein Films at Selected Temperatures and Pressures

“…Numerous studies have concentrated on improving mechanical and barrier properties of soy protein films through physical, chemical, or enzymatic treatments. Such studies included alkali treatments (Brandenburg et al, 1993); sodium alginate or propylene glycol alginate alkylation (Shih, 1994;; aldehydes cross-linking Rhein et al, 2000); UV irradiation ; and enzymatic cross-linking (Motoki et al, 1987;Stuchell & Krochta, 1994;Yildirim & Hettiarachchy, 1997).…”

Heat Curing of Soy Protein Films

“…Several recent studies have concentrated on the development and property evaluation of soy protein isolate films in particular (Brandenburg etal., 1993;Gennadios et al, 1993aGennadios et al, , 1994bShih, 1994;Stuchell and Krochta, 1994;Ghorpade et al, 1995). A variety of methods have been employed to modify soy protein film properties including treatment with alkali (Brandenburg et al, 1993); alkylation with sodium alginate (Shih, 1994); treatment with propyleneglycol alginate (Shih, 1994); enzymatic treatment with horseradish peroxidase (Stuchell and Krochta, 1994); acylation with acetic and succinic anhydrides (Ghorpade et al, 1995); and treatment with formaldehyde (Ghorpade et al, 1995).…”