The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film

Wang, Zhe; Sun, Xiuxiu; Lian, Zixuan; Wang, Xiaoxuan; Zhou, Jing; Ma, Zhongsu

doi:10.1016/j.jfoodeng.2012.08.004

Cited by 80 publications

(41 citation statements)

References 36 publications

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“…Elongation was defined as the percent change in specimen length compared to the initial length between the grips. For each film, at least five replicate measurements were performed [30].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…The water vapor transmission rate and transmission coefficient were determined by measuring the decreasing weight of distilled water over time. For each film, at least five replicates were performed [30].…”

Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

“…One chamber contained O 2 at a specific high pressure and the other lower pressure chamber received the permeating O 2 . The lower pressure chamber was initially evacuated Journal of Food Quality and the transmission of the gas through the test specimen was indicated by an increase in pressure [30]. The O 2 stream was set to 100 mL/min and the oxygen transmission rate (OTR) was recorded.…”

Section: Oxygen Permeability (Op)mentioning

confidence: 99%

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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“…Elongation was defined as the percent change in specimen length compared to the initial length between the grips. For each film, at least five replicate measurements were performed [30].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

Section: Water Vapor Permeability (Wvp)mentioning

confidence: 99%

Section: Oxygen Permeability (Op)mentioning

confidence: 99%

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…It could therefore be considered that the smoothness and the pinhole number were responsible for the mechanical properties of the film, as a homogeneous and smooth surface is usually preferred (Shi et al 2011). This might be because the intermolecular forces increased with the decreasing number of holes and the change in the protein secondary structure Wang et al 2013). Thermal properties.…”

Section: Resultsmentioning

confidence: 99%

Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

Wang¹,

Gao²,

Wang³

et al. 2016

Czech J. Food Sci.

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Wang N., Gao Y.Z., Wang P., Yang S., Xie T.M., Xiao Z.G. (2016): Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film. Czech J. Food Sci., 34: 180-188.Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the microwave modification on the mechanical properties and structural characteristics of the SPI and zein blended films was investigated. The results show that the microwave-modified blended film of 3 : 1 SPI-zein demonstrated the best mechanical properties: the highest breaking strength (2900 g) and the highest fracturing distance (16.08 mm). The morphology of the microwave-modified film was more homogeneous and had fewer pinholes than the zein-only film. In addition, the glass transition temperature of the microwave-modified film rose by nearly half compared to the zein-only film, while the melting temperature increased by almost 2.5%. The secondary structure analysis indicates that a moderate amount of microwave treatment will promote a decrease in α-helix, β-turn, and random coil content and an increase in β-sheet content. This study provides an edible material with better flexibility for food packaging.

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“…Due to its renewable nature, large specific surface area, and unique physicochemical properties, MCC has great promising applications in biocomposites, protein immobilization, drug delivery, and metallic reaction template [19]. Recently, the modification of MCC in polymer composites has been a subject of intense research, such as protein, chitosan, wheat bran, and corn starch [20][21][22]. Unfortunately, MCC/SPI composite films still exhibit relatively poor performances in mechanical and permeability properties, which need further research.…”

Section: Introductionmentioning

confidence: 99%

High-Performance Microcrystalline Cellulose/Soy Protein Isolate-Based Nanocomposite Film via Cu and Zn Nanoclusters Modification

Kuang¹,

Jin²,

Chen³

et al. 2017

Preprint

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Soy protein isolate (SPI) based materials are abundant, biocompatible, renewable, and biodegradable. In order to improve the tensile strength (TS) of SPI films, we prepared a novel composite film modified with microcrystalline cellulose (MCC) and metal nanoclusters (NCs) in this research. The effects of the modification of MCC on the properties of SPI-Cu NCs and Zn NCs films were investigated. Attenuated total reflectance-Fourier transformed infrared spectroscopy analyses and X-ray diffraction patterns characterized the strong interactions and reduction of the crystalline structure of the composite films. Scanning electron microscope showed the enhanced cross-linked and entangled structure of modified films. Compared with untreated SPI film, the tensile strength of the SPI-MCC-Cu and SPI-MCC-Zn films increased from 2.91 MPa to 13.95 and 6.52 MPa, respectively. Moreover, the results also indicated their favorable water resistance with higher water contact angle. Meanwhile, the composite films exhibited increased initial degradation temperatures, demonstrating their higher thermostability. The results suggested that MCC could effectively improve the performance of SPI-NCs films, which would provide a novel preparation method for environmentally friendly SPI-based films in the applications of packaging materials.

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The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film

Cited by 80 publications

References 36 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

High-Performance Microcrystalline Cellulose/Soy Protein Isolate-Based Nanocomposite Film via Cu and Zn Nanoclusters Modification

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