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

Gao, Zhenhua; Zhang, Yuehong; Fang, Bo; Zhang, Leipeng; Shi, Junyou

doi:10.1016/j.indcrop.2015.04.026

Cited by 75 publications

(35 citation statements)

References 38 publications

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“…; Gao et al . ). Solubility, aggregates, structure, surface hydrophobicity, and foaming and emulsifying properties of native soy proteins (i.e., β‐conglycinin and glycinin) may be affected by heat treatments.…”

Section: Resultsmentioning

confidence: 97%

“…However, heat treatment of almost completely denatured soy proteins also affected some of their physical and functional properties Native soybean protein has a highly ordered, compact and collapsed globular structure, and most functional groups (such as amides, hydroxyls and carboxyls) are buried within globular particles (Van der Leeden et al 2000), resulting in low solubility. 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 2010;Gao et al 2015). Solubility, aggregates, structure, surface hydrophobicity, and foaming and emulsifying properties of native soy proteins (i.e., b-conglycinin and glycinin) may be affected by heat treatments.…”

Section: Foaming Propertiesmentioning

confidence: 99%

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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: 97%

Section: Foaming Propertiesmentioning

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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“…The addition of this powder could also conveniently and effectively increase the solid content of the soybean protein adhesive to 60 wt %, which was comparable to that of commercial UF adhesive (commonly 50–65 wt %). The test results in Table confirmed that TSP could apparently improve the water resistance of crosslinker‐modified soybean protein adhesive because the soybean protein post‐thermal acid treatment had an increased boiling water‐insoluble network structure …”

Section: Resultsmentioning

confidence: 99%

“…Our previous study showed that thermal acid treatment could improve the water resistance of soybean proteins due to the formation of the water‐resistant intermolecular network during treatment . Literature review also indicated that crosslinking could significantly improve the water resistance of soybean protein adhesive due to the formation of chemical network between proteins . Therefore, the current study attempts to develop a novel soybean protein adhesive with good water resistance and technological applicability through the combination of thermal alkali degradation, thermal acid treatment, and crosslinking modification.…”

Section: Introductionmentioning

confidence: 99%

Formulation of a novel soybean protein‐based wood adhesive with desired water resistance and technological applicability

Fan

Zhang

Gao

et al. 2016

J of Applied Polymer Sci

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A novel soybean protein‐based wood adhesive with good bond strength, excellent water resistance, and the desired technological applicability was formulated by combining thermal alkali degradation, thermal acid treatment, and crosslinking. The characterization results indicated that thermal alkali degradation could effectively improve the technological applicability, thermal acid treatment could positively improve the water resistance, and appropriate crosslinking modification could significantly enhance the bond strength and water resistance of the soybean protein adhesive. The crosslinker species, crosslinker level, and ratio of thermal alkali‐degraded soybean protein (DSP) to thermal acid‐treated soybean protein (TSP) had important effects on the primary properties of the soybean protein adhesives. The modified polyamide aqueous solution was the most preferable crosslinker because of its low viscosity, good crosslinking efficiency, and excellent miscibility with soybean protein solution. The optimal soybean protein adhesive that was formulated from 20 wt % modified polyamide as the crosslinker and a DSP/TSP ratio of 1:3 had a solid content of more than 35 wt %, suitable viscosity (∼2180 mPa s), a long work life (>16 h), good dry bond strength (2.94 MPa), and 28 h of boiling–dry–boiling cycled wet strength (1.29 MPa) that met the required values for structural use according to JIS K6806‐2003 commercial standards. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43586.

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“…Xu et al reported that the water resistance of soy protein adhesives was improved by appropriate succinylation or PAE cross‐linking. Gao et al showed the positive effect of cross linker species on the water resistance of soy adhesive. In addition, Liu and Li found maleic anhydride to have negative effects on adhesion performance of soy protein.…”

Section: Introductionmentioning

confidence: 99%

Chemical modification of soybean flour‐based adhesives using acetylated cellulose nanocrystals

et al. 2017

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In this study, two types of new bioadhesives formulated from abundant and renewable soybean flour (SF), acetylated soybean flour based adhesive (ASF), and soybean flour‐based adhesive, were modified with acetylated cellulose nanocrystal (ACNC). The apparent viscosity and morphology of the adhesive formulations were characterized. The chemical composition of the formulations was evaluated by FT‐IR spectroscopy and the effect of polyethilenimine (PEI) on the formulations was investigated using the proton nuclear magnetic resonance (1H NMR) spectra. Moreover, water resistance of produced plywood composites bonded with the bioadhesives was measured. The results of FT‐IR and 1H NMR confirmed that chemical modifications of the SF occurred. The scanning electron microscopy (SEM) images showed less holes and cracks on the cross section of the ASF/PEI/NaOH and SF/PEI/NaOH/ACNC formulations. The results showed that the plywood specimens bonded with formulations of the ASF/PEI/NaOH (with a dry weight ratio of ASF/PEI: 5/1 and 6/1), and SF/PEI/NaOH/ACNC had good resistance to water. POLYM. COMPOS., 39:3618–3625, 2018. © 2017 Society of Plastics Engineers

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

Cited by 75 publications

References 38 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

Formulation of a novel soybean protein‐based wood adhesive with desired water resistance and technological applicability

Chemical modification of soybean flour‐based adhesives using acetylated cellulose nanocrystals

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