{"title":"Alginate and pH Improve Properties of Soy Protein-based Films","authors":"","doi":"10.1007/s11483-023-09823-5","DOIUrl":null,"url":null,"abstract":"<h3>Abstract</h3> <p>Soy protein isolate (SPI) and its mixture with other biopolymers, such as linear polysaccharides, have been considered as potential components to form biodegradable packaging. Films based on SPI (5% m/m film-forming solution) were prepared with the addition of sodium alginate (ALG) at different concentrations and pH values. The mechanical properties and oxygen permeability were studied and correlated with the crystallinity (X-ray), Fourier transform infrared (FT-IR) spectroscopy and the microstructure (scanning electron microscopy - SEM) of the films. The addition of ALG caused expressive changes in the structural arrangement of the SPI films, especially at pH 6 and 8. The FT-IR spectra of the films also showed the effects of the pH and ALG concentration on the relative intensity of the protein absorption bands, indicating stronger interaction between SPI and ALG at pH 11 than at pH 6 and 8. The resistance of the films was improved with the increasing addition of the polysaccharide, and with the highest alkalinity. Oxygen permeability evaluation of the films formed at pH 11 showed a significant decrease in permeability with increasing incorporation of ALG into the film matrix. The results indicate that the structure and the properties of the SPI-based films were modified and improved with ALG. It was concluded that alginate incorporation in SPI-based films with pH 11 improves mechanical and oxygen barrier properties.</p>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":null,"pages":null},"PeriodicalIF":2.8000,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11483-023-09823-5","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Soy protein isolate (SPI) and its mixture with other biopolymers, such as linear polysaccharides, have been considered as potential components to form biodegradable packaging. Films based on SPI (5% m/m film-forming solution) were prepared with the addition of sodium alginate (ALG) at different concentrations and pH values. The mechanical properties and oxygen permeability were studied and correlated with the crystallinity (X-ray), Fourier transform infrared (FT-IR) spectroscopy and the microstructure (scanning electron microscopy - SEM) of the films. The addition of ALG caused expressive changes in the structural arrangement of the SPI films, especially at pH 6 and 8. The FT-IR spectra of the films also showed the effects of the pH and ALG concentration on the relative intensity of the protein absorption bands, indicating stronger interaction between SPI and ALG at pH 11 than at pH 6 and 8. The resistance of the films was improved with the increasing addition of the polysaccharide, and with the highest alkalinity. Oxygen permeability evaluation of the films formed at pH 11 showed a significant decrease in permeability with increasing incorporation of ALG into the film matrix. The results indicate that the structure and the properties of the SPI-based films were modified and improved with ALG. It was concluded that alginate incorporation in SPI-based films with pH 11 improves mechanical and oxygen barrier properties.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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