Soy Protein Isolate Based Films: Influence of Sodium Dodecyl Sulfate and Polycaprolactone-triol on Their Properties

Summary: We report on the preparation and properties of soy protein isolate (SPI)-sodium dodecyl sulfate (SDS)-polycaprolactone-triol (PCL-T) films obtained by solvent casting from solutions containing variable amounts of SDS or SDS/PCL-T. It is shown that the mechanical and thermal properties, and the morphology of SPI-based biofilms can be easily controlled by changing SDS, PCL-T, and moisture contents, enabling the fabrication of rigid and flexible materials as pure SPI films [Young's modulus ∼ 1 400 MPa, elongation at break (E) ∼ 2%, and glass transition temperature (T_g) ∼ 150 °C] and SPI/SDS/PCL-T films with [PCL-T] ≥ 18% (Young's modulus ∼ 50 MPa, E ∼ 90%, and T_g ∼ 135 °C), respectively. Micrographs taken at the cross-section of biofilms whose [PCL-T] ≥ 18% revealed the occurrence of a porous matrix, whereas a dense bulk phase was otherwise observed (pure SPI, SPI/SDS, and SPI/SDS/PCL-T films with [PCL-T] < 18%).     

Rheological and Solubility Properties of Soy Protein Isolate

Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ > G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.     

液相色谱法测定大豆分离蛋白中的三聚氰胺

建立了大豆分离蛋白中三聚氰胺的液相色谱方法。大豆分离蛋白经过1%三氯乙酸和饱和乙酸铅溶液提取后,经过阳离子交换固相萃取柱净化处理,用5%氨化甲醇洗脱,洗脱液用高效液相色谱紫外检测器检测,外标法定量。三聚氢胺的质量浓度在0.4~40 mg/L范围内与色谱峰面积呈良好的线性关系,相关系数为0.9990。方法的检出限为0.6 mg/kg,定量限为2 mg/kg。2,4,20 mg/kg 3个浓度水平的加标回收率在78.82%~92.95%范围内。该方法分析成本低,测定结果准确,能满足常规检测及食品安全监控的需要。     

Effects of Paraffin Emulsion on the Structure and Properties of Soy Protein Films

In this work, the water-repellent capacity of the paraffin emulsion?covered soy flour (SF) substrate has been studied. Effect of paraffin emulsion content on the structure and properties of the resulting films were studied using laser particle size distribution analyzer, water absorption test, x-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and tensile testing. Study on the emulsion particle size and stability revealed that the particle size distribution and stability were strongly dependent on the pH of the system. And the optimum pH was 9.9. The incorporation of paraffin emulsion produced at pH 9.9 could markedly enhance the water resistance of films. However, the improvement was realized at the expense of decreased thermal stability and tensile strength of SF?paraffin emulsion films. The addition of paraffin emulsion could destroy the crystalline domains of soy protein and change the protein secondary structure.     

Influence of Interfacial Engineering on Stability of Emulsions Stabilized with Soy Protein Isolate

The objectives of this study were to examine the influence interfacial composition on environmental stresses stability of oil in water emulsions. An electrostatic layer-by-layer deposition method was used to create the multilayered interfacial membranes with different compositions: (i) primary emulsion (Soy protein Isolate); (ii) secondary emulsion (Soy protein Isolate – OSA-starch); (iii) tertiary emulsion (Soy protein isolate – OSA-starch – chitosan). Fourier transform-infrared (FTIR) and scanning electron microscopy (SEM) results confirmed the adsorption of charged polyelectrolyte onto oppositely charge polyelectrolyte-coated oil droplets. The stability of primary, secondary, and tertiary emulsions to thermal treatment (30 min at 30–90°C), pH (3–7) and NaCl (0–500 mM) were determined using ζ-potential, particle diameter, and microstructure analysis. Primary emulsions were unstable at pH 4–7, salt concentrations, and thermal treatments. Secondary emulsions were stable to creaming and droplet aggregation at pH 3–5, at ≤50 mM NaCl, and unstable at thermal treatments, whereas tertiary emulsions were stable at all salt concentrations, thermal treatments, and at pH 3–6. These results demonstrate that these polymers can be used to engineer oil in water emulsion systems and improve the emulsion stability to environmental stresses.     

Films on amorphous polyamide nanocomposites: structure and properties

The ability of a nanoclay to improve the transport and mechanical properties of amorphous polyamide (aPA)‐based films was studied as a function of the draw ratio (DR) and the nanoclay content. The presence of nanoclay did not hinder the drawing ability as the maximum DR of the nanocomposites (NCs) and of the aPA were almost the same (51 for the aPA and from 51 to 55 for the NCs). The high degree of exfoliation and orientation along the drawing direction led to a 30% reduction in the water diffusion coefficient compared with the aPA. Moreover, the already low permeability of the aPA to oxygen was halved. The modulus of elasticity presented unusual increases both in the machine and transverse directions. Both increases of properties were attributed to the planar geometry of the oriented nanoclay sheets. The effects of the presence of nanoclay on the modulus of elasticity in the draw direction in addition to the effects caused by drawing lead to a combined modulus increase of 65% in the highly drawn 6%NC films. The nanoclay also reduced the modulus anisotropy of the films. An increase in either the nanoclay content or the DR causes a decrease in ductility due to both the stress concentrations created by the nanoclay and to the increasing number of chain segments located parallel to the drawing direction. The dimensional stability of the films greatly increased as the addition of 6% nanoclay led to a 70% decrease in creep deformation after 120 h. Copyright © 2012 John Wiley & Sons, Ltd.     

Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage

Polysaccharide–protein conjugates can improve the functional properties and expand the application field. The emulsifying, thermal properties of WSG-PPI conjugates and WSG-SPI conjugates were improved, compared to WSG, PPI and SPI. The Maillard reaction was confirmed by Fourier transform infrared spectroscopy (FT-IR). Circular dichroism (CD) exhibited that the structure of the conjugates was more expanded. Cryo-SEM and AFM demonstrated that the WSG, WSG-PPI and WSG-SPI conjugates had a morphology of a chain. When the conjugates were added as fat substitutes to low-fat sausage, the cooking yield, hardness and chewiness increased. The objective of this research was to study the emulsifying property, thermal property and structural changes of β-glucan-peanut protein isolate (WSG-PPI) conjugates and β-glucan-soy protein isolate (WSG-SPI) conjugates prepared through wet-heated Maillard reaction, and their effect on the texture of low-fat sausage.     

大豆分离蛋白接枝改性与应用研究进展

随着人们对环保问题和新材料发展的日益重视,大豆分离蛋白由于其生物可降解性、营养价值高、对人体与环境无害、来源广泛等特点而倍受关注.本文介绍了大豆分离蛋白的接枝改性方法及在食品添加剂、包装膜和医用外敷膜材料的基料以及化妆品中的应用,并综述了国内外在改善膜的应用特性方面取得的研究进展.     

Thermal Stability of Biodegradable Films Based on Soy Protein and Corn Starch

Summary: In this paper, films were prepared from soy protein and corn starch in different proportions and thermal stability and kinetic parameters were determined through degradation reactions in an inert atmosphere. Solid residues and decomposition products were identified by infrared spectroscopy. Films from corn starch were less thermally stable than soy protein films. The films containing both components had lower thermal stabilities when compared to those of the pure biopolymers. The mechanism of starch thermal degradation seems to occur in a single step, which can be confirmed by the constant E-values during the thermal degradation reaction. For the pure protein and its mixtures an increase in the activation energy was observed during the reaction. Solid residues for protein at different temperatures showed mainly bands related to CO stretching, angular deformation of N H and C H groups. For starch, absorptions related to free and bound O H, CO stretching of CO₂, CO and carbonyl compounds were observed. For the 50/50 mixture bands related to soy protein and corn starch were observed. The gaseous products for soy protein showed absorptions related to CO₂, CO, CO, NH₃ and C H stretching. For pure starch absorptions related to O H stretching from alcohol, CO from CO₂, CO and carbonyl compounds. The 50/50 mixture had the same characteristics as pure soy protein and corn starch.     

Fabrication and Characterization of Chitosan–Pea Protein Isolate Nanoparticles

Chitosan (CS) and pea protein isolate (PPI) were used as raw materials to prepare nanoparticles. The structures and functional properties of the nanoparticles with three ratios (1:1, 1:2 1:3, CS:PPI) were evaluated. The particle sizes of chitosan–pea protein isolate (CS–PPI) nanoparticles with the ratios of 1:1, 1:2, and 1:3 were 802.95 ± 71.94, 807.10 ± 86.22, and 767.75 ± 110.10 nm, respectively, and there were no significant differences. Through the analysis of turbidity, endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy, the interaction between CS and PPI was mainly caused by electrostatic mutual attraction and hydrogen bonding. In terms of interface properties, the contact angles of nanoparticles with the ratio of 1:1, 1:2, and 1:3 were 119.2°, 112.3°, and 107.0°, respectively. The emulsifying activity (EAI) of the nanoparticles was related to the proportion of protein. The nanoparticle with the ratio of 1:1 had the highest potential and the best thermal stability. From the observation of their morphology by transmission electron microscopy, it could be seen that the nanoparticles with a ratio of 1:3 were the closest to spherical. This study provides a theoretical basis for the design of CS–PPI nanoparticles and their applications in promoting emulsion stabilization and the delivery of active substances using emulsions.     

纤维素超细纤维增强大豆分离蛋白透光复合膜性能研究

以醋酸纤维素为原料, 由静电纺丝方法得到平均直径为430 nm的纤维素超细纤维, 将该纤维与大豆分离蛋白复合制备了一种新型的超细纤维增强透光复合膜. 采用扫描电镜、拉伸、三点弯曲和透光率试验等对其结构、力学和透光性进行了分析和表征. 结果表明: 超细纤维与大豆分离蛋白基体具有良好的界面相互作用; 超细纤维对复合材料起到了增强增韧的效果. 而且, 复合膜具有良好的透光率. 即使超细纤维质量分数达到13%, 该膜在700 nm波长处的透光率仍然可以达到77%.     

纳米Au-TiO2复合薄膜的溶胶-凝胶法制备、表征和性能

用溶胶-凝胶法制备了纳米Au-TiO₂复合薄膜.X射线衍射、X射线光电子能谱、原子力显微镜、紫外-可见光谱及摩擦磨损实验研究表明,复合薄膜均匀致密,Au以纳米晶粒形式均匀、不连续分散镶嵌于TiO₂基体中,纳米Au粒径为14～25nm;复合薄膜在可见光区有较强的吸收,吸收峰位置和强度与烧结温度和金的添加量有关;复合薄膜具有良好的抗磨减摩性能,在1N负荷下,摩尔分数为5%的Au-TiO₂薄膜的摩擦系数仅为0.09～0.10,耐磨寿命多于2000滑动周次.     

Interaction of Soy Protein Isolate Hydrolysates with Cyanidin-3-O-Glucoside and Its Effect on the In Vitro Antioxidant Capacity of the Complexes under Neutral Condition

The interaction of soy protein isolate (SPI) and its hydrolysates (SPIHs) with cyanidin-3-O-glucoside (C3G) at pH 7.0 were investigated to clarify the changes in the antioxidant capacity of their complexes. The results of intrinsic fluorescence revealed that C3G binds to SPI/SPIHs mainly through hydrophobic interaction, and the binding affinity of SPI was stronger than that of SPIHs. Circular dichroism and Fourier-transform infrared spectroscopy analyses revealed that the interaction with C3G did not significantly change the secondary structures of SPI/SPIHs, while the surface hydrophobicity and average particle size of proteins decreased. Furthermore, the SPI/SPIHs-C3G interaction induced an antagonistic effect on the antioxidant capacity (ABTS and DPPH) of the complex system, with the masking effect on the ABTS scavenging capacity of the SPIHs-C3G complexes being lower than that of the SPI-C3G complexes. This study contributes to the design and development of functional beverages that are rich in hydrolysates and anthocyanins.     

Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations

Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.     

Inulin Hydrolysis by Immobilized Inulinase on Functionalized Magnetic Nanoparticles Using Soy Protein Isolate and Bovine Serum Albumin

Inulin hydrolysis was performed by inulinase from Aspergillus niger covalently immobilized on magnetite nanoparticles (Fe₃O₄) covered with soy protein isolate (Fe₃O₄/SPI) functionalized by bovine serum albumin (Fe₃O₄/SPI/BSA) nanoparticles as a new bio‐functional carrier. The specific activity and protein content of the immobilized enzyme were 25.99 U/mg and 3.52 mg/mL, respectively, with 80% enzyme loading. The immobilized inulinase showed maximum activity at 45 °C, which is 5 °C higher than the optimum temperature of the free enzyme. Also, the optimum pH of the immobilized enzyme shifted from 6 to 5.5, which is more acidic compared to that of the free enzyme. The K_m value of immobilized inulinase decreased to 2.03 mg/mL. Thermal stability increased considerably at 65 and 75 °C, and a 5.13‐fold rise was detected in the enzyme half‐life at 75 °C after immobilization. Moreover, 80% of initial activity of immobilized inulinase remained after 10 cycles of hydrolysis.     

Synthesis and Characterization of Novel Segmented Polyionenes Based on Polydimethylsiloxane Soft Segments

Novel polydimethylsiloxane (PDMS) based polyionenes were synthesized by a modified Menschutkin reaction involving reaction between bromo-terminated PDMS oligomers and various ditertiary amino compounds. In this study, the nature of the hard segment was varied by using various ditertiary amino compounds and in some cases by incorporating chain extenders, while the soft segment content was varied by changing the molecular weight of the PDMS oligomers. The mechanical properties of these materials were found to be dependent on both the nature and amount of the hard segments. These materials also showed distinct evidence of a microphase-separated morphology where under normal conditions, the hard segments formed in what are believed to be cylindrical ion-rich microdomains dispersed randomly in the soft PDMS matrix. When subjected to uniaxial deformation, the ionic cylinders were found to orient along their long axes in the stretch direction.     

基于糖基化反应及自组装法制备大豆分离蛋白-可溶性大豆多糖核壳结构纳米凝胶

结合大分子拥挤环境下的糖基化反应与自组装两步法,制备了安全而新型的具有核壳结构的纳米凝胶.首先,通过水相体系中的Maillard反应使亲水性大豆多糖(SSPS)共价连接到大豆分离蛋白(SPI)上形成两亲性嵌段共聚物;然后,在疏水聚集及静电吸引作用力的驱动下诱导接枝共聚物自组装形成SPI-SSPS纳米凝胶.原子力显微镜与透射电子显微镜分析表明,SPI-SSPS纳米凝胶为分布均匀、具有核壳结构的球形粒子,以亲水性的SPI为壳,以交联的SSPS为核;利用圆二色光谱法与荧光光谱法表征了SPI-SSPS纳米凝胶的结构,结果表明,SPI-SSPS纳米凝胶中蛋白的三级结构发生改变,疏水基团暴露于蛋白表面使纳米凝胶内部形成疏水微区,有利于荷载疏水性药物;稳定性实验结果表明,所制备的SPI-SSPS纳米凝胶具有环境稳定性,在一定的pH值与生理离子强度范围内粒子基本不变,于4℃能稳定储藏120 d以上.因此,SPI-SSPS纳米凝胶在生物医药领域具有广阔的应用前景.     

基于二氧化硅胶体晶体薄膜和反射干涉光谱的蛋白冠监测方法

生物分子与纳米材料作用形成的"蛋白冠"影响纳米材料的物理和化学性质,目前缺少有效的原位实时技术监测蛋白冠的形成过程.本研究基于二氧化硅胶体晶体薄膜和反射干涉光谱法,研究了三种代表性血液蛋白质在二氧化硅纳米粒子表面的蛋白冠形成过程,结果表明这三种蛋白具有不同的蛋白冠形成过程及参数;研究了人血清白蛋白在三种表面曲率的二氧化...     

Mechanical and barrier properties of ternary nanocomposite films based on polycarbonate/amorphous polyamide blends modified with a nanoclay

Ternary polycarbonate (PC)/amorphous polyamide–nanoclay (naPA) nanocomposite (PC/naPA) films were obtained by melt mixing and drawing, and the effects of the naPA content and the draw ratio (DR) on the structure, morphology and mechanical and barrier properties were studied. Despite the presence of nanoclay, the films exhibited a negligible roughness and the excellent optical properties of PC and amorphous polyamide (aPA). The dispersed naPA phase was pure and small, indicating compatibility. The naPA did not hinder the drawing ability of PC. At low DRs the dispersed phase was elongated and oriented along the machine direction (extrusion flow direction), but at high DRs, it fibrillated due to the higher non‐isothermal elongational flow induced by drawing. The laminar structure of the nanoclay allowed the films to be reinforced both in the machine and the transverse directions. The oxygen permeability of PC was reduced by 42% in the nanocomposite with 25% of naPA, and dropped further with the DR, which is attributed to the increased tortuosity of the oxygen path induced by fibrillation. Copyright © 2015 John Wiley & Sons, Ltd.