Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films
Physical and mechanical properties of compression molded and solution casting soybean protein concentrate based films
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DOI：
10.1016/j.foodhyd.2013.12.013
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发表时间：
2014-07-01
影响因子：
10.7
通讯作者：
Ruseckaite, Roxana A.
中科院分区：
文献类型：
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作者：
Ciannamea, Emiliano M.;Stefani, Pablo M.;Ruseckaite, Roxana A.
用甘油增塑大豆浓缩蛋白薄膜，采用两种加工方法：密集混合、模压成型和溶液浇注。确定了成型温度、成型压力、干燥条件以及甘油用量等成膜条件。从颜色、透光率、拉伸性能、水溶性、水蒸气阻隔性和阻氧性等方面分析了成型方法对所得薄膜物理机械性能的影响。与相同增塑剂用量的溶液浇铸膜相比，热压大豆浓缩蛋白膜具有更高的透明度、更少的溶解性、更大的伸长性、更低的水蒸气渗透率和更大的氧气渗透系数。这些结果与薄膜形成过程中所涉及的分子间力有关。从薄膜在变性溶液中的溶解度和红外光谱可以看出，疏水相互作用和氢键在成膜过程中起主导作用，而二硫键在模压成膜过程中起着更重要的作用。本研究表明，成型工艺是决定大豆浓缩蛋白薄膜最终性能的主要因素，并揭示了大豆浓缩蛋白-甘油混合物通过热机械加工转化为生物可降解薄膜的可能性，具有潜在的食品包装应用前景。(C)2013爱思唯尔有限公司。保留所有权利。
Soybean protein concentrate-based films plasticized by glycerol were obtained by two processing methods: intensive mixing followed by compression molding and solution-casting. Film forming conditions such as molding temperature, molding pressure, drying conditions as well as glycerol level were determined. The effect of the forming method on the physical and mechanical properties of the resultant films was analyzed in terms of color, light transmission, tensile properties, water solubility and water vapor and oxygen barrier properties. Thermo-pressed soy protein concentrate films were significantly more transparent, less soluble, more stretchable and had lower water vapor permeability but greater oxygen permeability coefficient than solution casting films at the same plasticizer level. These results were associated with the intermolecular forces involved in the formation of the films. Hydrophobic interactions and hydrogen bonding dominated the formation solution-casting films, whereas disulphide bonding played a more important role in the formation of compression molded films, as revealed by solubility of obtained films in denaturing solutions and infrared spectroscopy. This study demonstrates that forming process plays a major role in determining the final properties of soy protein concentrate-based films and reveals the possibility of soy protein concentrate-glycerol mixtures to be transformed through thermo-mechanical processing into biodegradable films with potential application in food packaging. (C) 2013 Elsevier Ltd. All rights reserved.