Plant proteins as binders in cellulosic paper composites

Fahmy, Yehia; El-Wakil, Nahla A.; El-Gendy, Ahmed A.; Abou-Zeid, Ragab E.; Youssef, Mai M.

doi:10.1016/j.ijbiomac.2010.03.012

Cited by 29 publications

(23 citation statements)

References 6 publications

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“…In addition, soybean proteins have complicated and diverse primary, secondary, tertiary and quaternary structures, which are mainly built by weak intermolecular interactions including hydrogen bonds, electrostatic bonds, Van der Waals forces, disulfide bonds and hydrophobic interactions, which lead to low reactivity (Fahmy et al . ; Gao et al . ).…”

Section: Resultsmentioning

confidence: 99%

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Shao

Lin

Kao

2016

Journal of Food Quality

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Commercial soy protein isolates (SPIs; China 980A, China 880, ISP 974 and ADM 974) and soy protein concentrates (SPCs; SPC 700 and ARCON S) were used for comparing the effects of heat treatment (55C and 85C for 10–30 min) on the surface tension, surface hydrophobicity, viscosity, solubility at pH 3–8 and foaming properties. The foam capacity was highly positively correlated with the surface hydrophobicity, but negatively related to the surface tension, liquid percentage and foam maximum density. Heating commercial SPIs and SPCs improved the foam capacity, changed the surface hydrophobicity, solubility, foam maximum density and foam stability, and decreased the surface tension and viscosity. The heating temperatures had a greater influence on protein properties than did the heating time. Among soy protein products, heat‐modified China 980A had the best foam capacity and foam stability. Practical Applications Simple heating treatments improved foaming properties of commercial soy products with low level of surface tension and high level of surface hydrophobicity and solubility. In particular, heating improved surface tension, foaming capacity, liquid percentage, foam maximum density and not damaged foaming stability in most of samples. These results indicate that a relatively inexpensive, high quality foaming properties was obtained by the action of heating process that benefits the application of using commercial soy proteins as foaming agents in aerated food systems. Therefore, the foaming properties of heated soy proteins were dramatically different, showing great potential for improving tailor‐made proteins for various applications.

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Section: Resultsmentioning

confidence: 99%

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Shao

Lin

Kao

2016

Journal of Food Quality

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“…Soda-anthraquinone cooking is considered the most suitable process for pulping of non-wood raw materials with good results [6][7][8][9], if considering the advantages, they provide, such as: (i) high throughput resulting from the use of relatively short pulping times; (ii) good yields; (iii) applicability to both wood and non-wood raw materials; (iv) reusability of cooking liquors. The monosaccharide composition analysis of polysaccharides is the most important parameter for the discovery of its physicochemical properties and structure [10][11][12][13][14][15][16]. The aim of the present study was to develop a simple and rapid ion chromatography method for the quantification of the monosaccharide composition without sample derivatization.…”

Section: Introductionmentioning

confidence: 99%

Variation of Chemical and Morphological Properties of Different Parts of Prunus Amygdalus L. and Their Effects on Pulping

Mοussa

Khiari²,

Moussa

et al. 2018

Egypt. J. Chem.

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C HEMICAL and morphological of Prunus amygdalus L. characterization (shells and stems) were studied in order to assess their potentiality for chemical pulp. In this work, a simple, rapid and sensitive analytical method for the determination of monosaccharide composition in almond shells and stems polysaccharide was developed and validated. The soda-anthraquinone process was also applied in order to evaluate pulp properties. The effects of delignification and bleaching process were statistically investigated by employing response surface methodology. The isolated fibers were investigated and characterized using several techniques such as gel permeation chromatography, X-ray diffraction, morfi analyzer and scanning electron microscope. The obtained results can be considered as a potential source of cellulose for the production of cellulose derivatives, cellulose pulp for papermaking applications and natural fibres reinforced polymer composite.

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“…interactions including hydrogen bonds, electrostatic bonds, Van der Waals forces, disulfide bonds and hydrophobic interactions, which lead to low reactivity, low mechanical properties, high brittleness, poor water resistance, poor processability and short durability (Fahmy et al, 2010). Therefore, soybean protein is difficult to efficiently utilize in commercial biocomposite production.…”

Section: Introductionmentioning

confidence: 99%

The effects of thermal-acid treatment and crosslinking on the water resistance of soybean protein

Gao

Zhang

Fang

et al. 2015

Industrial Crops and Products

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Plant proteins as binders in cellulosic paper composites

Cited by 29 publications

References 6 publications

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Modification of Foaming Properties of Commercial Soy Protein Isolates and Concentrates by Heat Treatments

Variation of Chemical and Morphological Properties of Different Parts of Prunus Amygdalus L. and Their Effects on Pulping

The effects of thermal-acid treatment and crosslinking on the water resistance of soybean protein

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