Sorption Characteristics of Soy Protein Films and their Relation to Mechanical Properties

Cho, Seung Yong; Rhee, Chul

doi:10.1006/fstl.2001.0829

Cited by 136 publications

(107 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…An increase in water content in edible films with increased glycerol concentration has been previously observed. The increasing effect of glycerol concentration on the water content was demonstrated for whey (Oses et al 2009), soy (Cho & Rhee 2002), starch (Talja et al 2008), and carrageen (Karbowiak et al 2006) films as well for composite (alginate and pectin) films (da Silva et al 2009). Mali et al (2005) analysing the water vapour adsorption showed increasing water content values due to glycerol or sorbitol concentration.…”

Section: Water Vapour Sorption Kineticsmentioning

confidence: 91%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

View full text Add to dashboard Cite

Galus S., Turska A., Lenart A. (2012): Sorption and wetting properties of pectin edible films. Czech J. Food Sci., 30: 446-455.The water vapour sorption kinetics and isotherms of pectin films prepared by the casting method were determined. The measurement of water vapour sorption kinetics was conducted using a saturated sodium chloride solution to obtain constant relative humidity of the environment (75.3%). The measurement was carried out at the temperature of 25°C over a 24 h period. The water vapour adsorption rate was the highest in the first hours of the process. The exponential equation fitted well the experimental data of water vapour adsorption with time. Glycerol concentration in the analysed films affected the increasing water vapour adsorption. The water vapour sorption isotherms were analysed using the saturated salt solutions with water activity from 0.113 to 0.901 for 3 months at 25°C. The sorption isotherms curves had a sigmoidal shape for all films. Glycerol content affected water vapour adsorption during 3 months. Peleg's equation was appropriate for the mathematical description of the sorption isotherms. The microstructure of pectin films showed different internal arrangement as a function of the film composition.

show abstract

Section: Water Vapour Sorption Kineticsmentioning

confidence: 91%

Sorption and wetting properties of pectin edible films

Galus¹,

Turska²,

Lenart³

2012

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…It was caused by isolated soy protein as a raw material of the edible film. Cho and Rhee (2004) stated that all of the component of isolated soy protein was not contributed in the formation of the film.…”

Section: Tensile Strengthmentioning

confidence: 99%

The Properties of Edible Film Derived From Bovine Split Hide Gelatin With Isolated Soy Protein Using Various Levels of Glycerol in the Presence of Transglutaminase

et al. 2017

View full text Add to dashboard Cite

This study examined the characteristics of the edible film derived from a combination of bovine split hide gelatin and isolated soy protein, cross-linked using transglutaminase enzyme with various levels of glycerol as a plasticizer. The materials used in this research were bovine split hide gelatin, isolated soy protein, transglutaminase enzyme, and glycerol. Data were analyzed by using completely randomized design, and each treatment was replicated three times, and glycerol levels as a treatment were 10, 20, and 30%. The results showed that the glycerol levels significantly affected by the thickness, elongation, solubility, degree of cross-linking, and water vapor transmission rate (WVTR), but not on the tensile strength. The addition of glycerol made the film more elastic and the surface of the film was more homogeneous and compact. In conclusion, the increase of glycerol level up to 30% affected on the increase of mechanical properties of the edible film.

show abstract

“…The use of glycerol in film formulations, usually decrease the intermolecular attraction, increasing the polymeric mobility and also the migration of molecules of water vapor through the film [25,26] . However, the addition of substances with hydrophobic characteristics, such as the surfactants used in this study, allowed the reduction of WVP at intermediate concentration of glycerol (20 g plasticizer/100 g protein) indicating that when associated with surfactants, moderate amounts of glycerol can act as a barrier to water vapor.…”

Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

Effect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable films.

Dias¹,

Grosso²,

Andreuccetti³

et al. 2013

Polímeros

View full text Add to dashboard Cite

Gelatin-based films containing soy lecithin or Yucca schidigera extract and glycerol as plasticizer were produced by casting and characterized for their mechanical properties, water vapor permeability (WVP), water solubility, opacity and morphology. The addition of glycerol reduced the tensile strength, with a difference of ~ 68% between the values for the minimum and maximum concentrations evaluated, both for the plasticizer and the surfactant. Elongation values reached 52% and 40%, for films containing yucca extract and lecithin, respectively, when higher amounts of plasticizer and surfactant were added. Lower values of WVP were obtained when the intermediate concentration of glycerol (20 g plasticizer/100 g protein) was used, reaching 0.14 and 0.15 g mm/m 2 h kPa, respectively, for films containing yucca extract and lecithin. The solubility was not affected by adding plasticizer and / or surfactants. The morphologies of the inner sections of the films, regardless of type of surfactant used, were compact, without pores or phase separation, indicating efficient incorporation of the compounds added to the protein matrix.

show abstract

Sorption Characteristics of Soy Protein Films and their Relation to Mechanical Properties

Cited by 136 publications

References 17 publications

Sorption and wetting properties of pectin edible films

Sorption and wetting properties of pectin edible films

The Properties of Edible Film Derived From Bovine Split Hide Gelatin With Isolated Soy Protein Using Various Levels of Glycerol in the Presence of Transglutaminase

Effect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable films.

Contact Info

Product

Resources

About