Mechanical and thermal properties of soy protein films processed by casting and compression

Guerrero, Pedro; Retegi, Aloña; Gabilondo, Nagore; Caba, Koro de la

doi:10.1016/j.jfoodeng.2010.03.039

Cited by 183 publications

(95 citation statements)

References 34 publications

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“…On the other hand, the band at 1400 cm −1 , corresponding to the vibrations of COO − group, appears due to the amphoteric character of proteins where the carboxyl group could be ionized since the film forming solution was adjusted at alkaline pH. Guerrero et al [14] and Guerrero and De La Caba [43] obtained similar FTIR spectral data for soy protein edible films with glycerol as a plasticizer.…”

mentioning

confidence: 81%

“…Journal of Food Quality The broad band of 3500-3000 cm −1 is attributable to free and bound OH and NH groups, which are able to form hydrogen bonds with the carbonyl group of the peptides in the proteins [14,43]. Protein concentrates from other studied bean varieties showed the same type of infrared spectra (data not shown).…”

mentioning

confidence: 85%

“…Until now, edible protein films have been made from sources including animal proteins (milk, collagen, gelatin, and myofibrillar proteins) as well as vegetable proteins (corn zein, wheat gluten, and soy proteins) [9][10][11]. Many authors have studied edible films made with soy protein [12][13][14], but the information available for the implementation of other legume proteins as raw material for edible films is still limited [5,15,16].…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

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Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045 ± 0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38 ± 2.24%) than the other tested EF. A low value of WVP (2.06 ± 0.25 × 10 −10 g m/Pa s m 2 ) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35 ± 0.82 MPa) and elongation (38.21 ± 0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.

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confidence: 81%

mentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Montalvo-Paquini

Avila‐Sosa

López‐Malo

et al. 2018

Journal of Food Quality

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“…1d) lacks of these peaks. Proteins presented as well a broad band above 3500 cm -1 range, related to free and bound O-H and N-H groups, which are able to form hydrogen bonding with the carbonyl group of the peptide linkage in the protein (Guerero et al, 2010). For carbohydrates, spectroscopic regions from 3550-3200 cm -1 and 3650-3580 cm -1 correspond to O−H stretching (Coimbra et al, 2010) as well.…”

Section: Tensile Strength and Percentage Of Elongationmentioning

confidence: 99%

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Téllez-Rangel¹,

Totosaus

2018

Emir J Food Agric

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Composite edible films properties depend on the functionality of the different components employed, like protein and/or polysaccharides, and/or lipids, in order to enhance mechanical properties. Collagen and egg white albumin edible films were elaborated with three different gums (locust bean gum, gellan gum or xanthan gum), with or without emulsified oil. Egg white albumin edible films were more opaque, less permeable and less soluble than collagen samples. Collagen edible films were tougher and ductile/extensible than egg white albumin samples. Emulsified oil increased opacity and decrease water vapor permeability. Although inherent differences related to protein type on water vapor permeability and mechanical properties, gellan and xanthan gums improved mechanical properties resulting in more resistant samples. Water vapor permeability was higher in samples with no-charged polysaccharide, locust bean gum, where other kind of interactions different to electrostatic ones occurred. Changes due to the presence of a lipid phase increased all tensile parameters of emulsified films based are due to strong interaction between the biopolymers and the lipid particles as a cross-linking effect.

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“…Proteins present a large variety of possible interactions and chemical reactions (Hernández Izquierdo and Krochta 2008); they may participle in chemical reactions through covalent (peptide and disulfide) linkages and noncovalent interactions (ionic hydrogen and van der Waals bonding). In addition, hydrophobic interactions occur between non-polar groups of amino acids chains (Guerrero et al 2010). Interlinkages between proteins participating in the formation of a film can lead to improve film properties.…”

Section: Edible Coatings As a Structural Matrixmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Mechanical and thermal properties of soy protein films processed by casting and compression

Cited by 183 publications

References 34 publications

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgarisL.)

Effect of gellan, xanthan or locust bean gum and/or emulsified maize oil on proteins edible films properties

Edible coatings as encapsulating matrices for bioactive compounds: a review

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