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%).     

Effects of pH and Ionic Salts on the Emulsifying and Rheological Properties of Acorn Protein Isolate

This study was designed to evaluate the emulsifying and rheological properties of acorn protein isolate (API) in different pH mediums (pH 3, 7 and 9) and in the presence of ionic salts (1 M NaCl and 1 M CaCl₂). API shows higher solubility in distilled water at pH 7, while at the same pH, a decrease in solubility was observed for API in the presence of CaCl₂ (61.30%). A lower emulsifying activity index (EAI), lower stability index (ESI), larger droplet sizes and slight flocculation were observed for API in the presence of salts at different pHs. Importantly, CaCl₂ treated samples showed relevantly higher EAI (252.67 m²/g) and ESI (152.67 min) values at all pH as compared to NaCl (221.76 m²/g), (111.82 min), respectively. A significant increase in interfacial protein concentration (4.61 mg/m²) was observed for emulsion at pH 9 with CaCl₂, while the major fractions of API were observed in an interfacial layer after SDS-PAGE analysis. All of the emulsion shows shear thinning behavior (τ_c > 0 and n < 1), while the highest viscosity was observed for emulsion prepared with CaCl₂ at pH 3 (11.03 ± 1.62). In conclusion, API, in the presence of ionic salts at acidic, neutral and basic pH, can produce natural emulsions, which could be substitutes for synthetic surfactants for such formulations.     

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。     

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.     

Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours

The possibility of using oilseed flours as a waste source for film-forming materials with a combination of soy protein isolate in preparation of edible films was evaluated. Physical, mechanical and barrier properties were determined as a function of the oilseed type: hemp, evening primrose, flax, pumpkin, sesame and sunflower. It was observed that the addition of oilseed flours increased the refraction and thus the opacity of the obtained films from 1.27 to 9.57 A mm⁻¹. Depending on the type of flours used, the edible films took on various colors. Lightness (L*) was lowest for the evening primrose film (L* = 34.91) and highest for the soy protein film (L* = 91.84). Parameter a* was lowest for the sunflower film (a* = −5.13) and highest for the flax film (a* = 13.62). Edible films made of pumpkin seed flour had the highest value of the b* color parameter (b* = 34.40), while films made of evening primrose flour had the lowest value (b* = 1.35). All analyzed films had relatively low mechanical resistance, with tensile strength from 0.60 to 3.09 MPa. Films made of flour containing the highest amount of protein, pumpkin and sesame, had the highest water vapor permeability, 2.41 and 2.70 × 10⁻⁹ g·m⁻¹ s⁻¹ Pa⁻¹, respectively. All the edible films obtained had high water swelling values from 131.10 to 362.16%, and the microstructure of the films changed after adding the flour, from homogeneous and smooth to rough. All blended soy protein isolate–oilseed flour films showed lower thermal stability which was better observed at the first and second stages of thermogravimetric analysis when degradation occurred at lower temperatures. The oilseed flours blended with soy protein isolate show the possibility of using them in the development of biodegradable films which can find practical application in the food industry.     

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.     

大豆蛋白的中红外和近红外光谱研究*

大豆蛋白在各领域的应用已得到广泛的关注,因此大豆蛋白及其改性材料在结构性能方面的研究显得越来越重要。中红外光谱(mid-infrared spectroscopy,MIR)和近红外光谱(near-infrared spectroscopy,NIR)正是对蛋白质进行定性定量分析的有力手段。中红外光谱可以有效地分析大豆蛋白在溶液和薄膜中的二级结构以及大豆衍生材料内蛋白质的结构变化情况。近红外光谱则在蛋白质定量分析方面有着独特的优势。本文介绍了运用这两种光谱技术进行研究的一些工作,这些实例表明了中红外和近红外光谱在大豆蛋白研究领域的重要应用价值。     

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.     

Effects of Hexane on Protein Profile,Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae

Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (Tenebrio molitor) meals and protein extracts, and evaluates the impact of hexane on protein solubility and foaming properties. Results showed that profiles for major proteins were similar between hexane-defatted and non-defatted samples, however some specific content differences (e.g., hexamerin 2) were observed and characterized using proteomic tools. Protein solubility was markedly lower for T. molitor meals compared to protein extracts. A large increase in the foaming capacity was observed for defatted fractions, whereas foam stability decreased similarly in all fractions. Consequently, although the hexane-defatting step was largely studied to produce edible insect protein ingredients, it is necessary to precisely understand its impact on their techno-functional properties for the development of food formulations.     

大豆分离蛋白/聚乙烯醇的电纺研究

对大豆分离蛋白(SPI)/聚乙烯醇(PVA)的电纺进行了研究, 讨论了溶液性质和甘油的加入对SPI/PVA电纺纤维形貌的影响, 并对SPI/PVA电纺膜进行了成分分析和力学性能表征. 结果表明, 加入甘油可以提高SPI/PVA的可电纺性, 同时使SPI/PVA电纺膜的拉伸强度从不含甘油的(5.17±0.62) MPa下降到含有甘油的(1.67±0.21) MPa, 而伸长率呈增加趋势.     

毛细管电泳检测奶粉中添加的大豆分离蛋白

采用毛细管电泳方法对乳蛋白和大豆分离蛋白进行检测。选择聚丙烯酰胺涂层毛细管,在紫外检测波长214 nm、分离电压25 kV条件下测出五种乳蛋白在不同线性范围内的线性相关系数均大于0.998,各乳蛋白的迁移时间和峰面积的相对标准偏差(RSD)分别小于0.34%和4.50%,奶粉样品加标回收率范围为88.07%~102%;通过对比大豆7S和11S组分、大豆分离蛋白及乳蛋白的电泳图谱,定性确定出大豆分离蛋白8个特征峰,各特征峰的迁移时间和峰面积的RSD分别小于0.36%和4.87%,方法重现性较好。建立了奶粉中添加大豆分离蛋白的半定量检测方法。     

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.     

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.     

Effect of pH and Salt on Rheological Properties of Aerosil Suspensions

Ionic strength and pH will influence the zeta potential of suspended particles, and consequently particle interactions and rheological properties as well. In this study the rheological properties and aggregation behaviour of Aerosil particles dispersed in aqueous solutions with various pH and salt concentration were studied. The potential energy was estimated by the DLVO theory and short range hydration forces and compared to the experimentally determined zeta potential. The strongest attraction between particles occurs at the isoelectric point (pH 4) and resulted in large aggregates, which gave relatively higher values of viscosity, yield stress, moduli, and shear thinning effects. The relative viscosity as a function of volume fraction was fitted to the Krieger and Dougherty model for all the suspensions. Oscillation measurements showed that the suspensions display elastic behaviour at low pH and viscous behavior at high pH. Furthermore, suspensions with high salt content had higher storage moduli. A power law dependency of storage moduli with volume fraction could be used to indicate the interaction strength between particles.     

Enzymatic Hydrolysis of Soy Protein Isolates. DSC study

The aim of this work was to analyze the possible use of differential scanning calorimetry (DSC) as a method to study the process of protein modifications during enzymatic hydrolysis. Results of the enzymatic hydrolysis of soy protein showed significant differences in the values of maximum deflection temperature (T _p), heat of reaction (ΔH), and width at half peak height (ΔT _1/2), between DSC curves corresponding to the substrate, or zerotime of hydrolysis, and those of the hydrolysates obtained by the action of cucurbita and pomiferin enzymes. DSC curve changes mentioned were explained by the use of gel-filtration chromatography, denaturing electrophoresis and surface hydrophobicity of the hydrolysis products obtained at 30 min of reaction. This revised version was published online in August 2006 with corrections to the Cover Date.     

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%.     

Rheological Properties of Particle-Stabilized Emulsions

We have studied the rheological properties of fumed silica particle-stabilized emulsions. Two particles of different polarity were considered, the first more hydrophilic “Aerosil R7200,” the second more hydrophobic “Aerosil R972.” These particles flocculate and probably form a network at the investigated concentration. The flow curves of emulsions stabilized by a single type of particles exhibit yield stress, shear-thinning behavior and thixotropy. Moreover they display rheological features typical of gels. These features are attributed to strengthening of the particle network by droplets. Moreover the rheological properties of w/o emulsions stabilized by hydrophobic are similar to the ones of o/w emulsions stabilized by hydrophilic particles. The rheological properties of o/w emulsions stabilized by mixtures of hydrophilic and hydrophobic particles have then been studied by keeping the total particle concentration constant and varying the mass ratio between particles. The results show that when the hydrophobic particle concentration increases, the viscosity and stability of emulsions decrease establishing evidence that the network is weakened due to preferential orientation of hydrophobic particles towards the oil phase.     

An Experimental Study of Influence of Salt Concentration,Mixing Time,and pH on the Rheological Properties of Pre-Hydrated Bentonite Slurries Treated by Polymers

The aim of this study is to investigate the influence of pH between 8.5 and 12.5, mixing time, and of NaCl, KCl, and CaCl₂ concentration over the range of 0% to 20% on the rheological properties of pre-hydrated bentonite slurry following by treatments with different polymers. Viscometric data gathered by viscometer described well by the Herschel-Bulkley rheological model for all fluids tested. Increasing salt concentration and pH led to some significant changes in the rheological properties. Moreover, adding saturated salt to pre-hydrated slurry resulted in increasing shear stress and plastic viscosity for all fluids.     

表面活性剂溶致液晶的流变学性质

系统阐述了三种溶致液晶(六角状、立方状和层状液晶)的流变性质,概括了各自的流变性特点并给出了其理论模型,特别对立方相的流变学模型和层状相的剪切诱导转变作用进行了较详细的说明.讨论了因为这种转变而导致的囊泡的形成,并且在表面活性剂和嵌段共聚物中均可观察到剪切诱导的结构转变.     

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.