Soy protein biopolymers cross‐linked with glutaraldehyde

Abstract

Biopolymers from soy protein isolate (SPI) crosslinked with glutaraldehyde (GA) were prepared. Surface hydrophobicities of SPI-GA biopolymers and SPI were 4.4 and 11.5, respectively. The solubility profile of SPI was slightly higher than that of SPI-GA biopolymers. Foaming capacities of SPI-GA biopolymers (23 mL) were higher than that of SPI (19 mL), but similar to egg white (22 mL). Foaming stabilities of SPI-GA biopolymers (120 min) were significantly higher than those of SPI (40 min) and egg white (98 min). The emulsifying properties of SPI-GA biopolymers were lower than those of SPI and bovine serum albumin (P > 0.05). Tensile strength (TS) and elongation at break (ETB) of SPI-GA biopolymer films were significantly higher than those of glycerol-plasticized soy protein films. TS and ETB of SPI-GA biopolymer films increased with increasing GA concentrations. GA treatment intensified yellowness of SPI-GA biopolymer films. SPI-GA biopolymers may have potential use for biodegradable packaging materials.

Lactobacillus casei loaded Soy Protein-Alginate Microparticles prepared by Spray-Drying

“…The presence of proteins with molecular mass below 113 kDa was detected, dominantly 21 and 35 kDa, and protein sub-domain in a range of 53-100 kDa. This is in accordance with the literature data pointing that the principal polypeptides of glycinin can be detected in a range between 20 and 29 kDa, while the principal protein subunits of α-conglycinin are between 56 and 97 kDa (42). Due to the complexity and possibly the low content of the probiotic in the microparticles, the spectral data of the encapsulated probiotic were not clearly identified in the spectrum of microparticles.…”

Developing Water Stable Gliadin Films Without Using Crosslinking Agents

“…Gliadin films made using 7% gliadin, 4 M urea and 90% ethanol had a water vapor permeability of 26.6 ± 2.9 g h −1 m −2 , similar to those previously reported for crosslinked and non-crosslinked gliadin films [3,4,12,13].…”

“…However, films and fibers made from plant proteins have relatively poor mechanical properties and stability in water compared to similar materials made from synthetic polymers. Therefore, attempts have been made to improve the properties of plant protein based films and fibers using chemical and physical modifications [1,3,5,[10][11][12].…”

“…Among plant proteins, wheat proteins are preferred for making films due to their selective barrier properties to gases, high elasticity and other favorable film forming properties [4,11,12]. Gliadins are the low molecular weight wheat proteins that dissolve in aqueous ethanol.…”

Desenvolvimento de filmes à base de proteínas extraídas da torta de mamona (Ricinus communis L.) reticuladas com glutaraldeído e glioxal

“…Os valores de L*, a* e b* obtidos foram semellhantes, com isso, não é possível atribuir a coloração (ΔE*) a um parâmetro, ao contrário do obtido para filmes de proteínas de soja reticuladas com glutaraldeído, onde, com o aumento da concentração do agente reticulante obteve-se diminuição nos parâmetros L* e a* e aumento dos valores de b*, predominando a cor amarela (RAYAS; HERNANDEZ; NG, 1997;PARK;BAE;RHEE, 2000). Nesse estudo, a variação da concentração do glioxal não implicou em diferença significativa (p>0,05) para a diferença de cor total (ΔE*), o valor médio ficou a cerca de 43,5±3,2 (Tabela 21).…”