In this research, casting method was used to prepare novel polysaccharide-based bio-nanocomposite films with halloysite nanoclay (HNC). HNC was incorporated into soluble soybean polysaccharide (SSPS) at different concentrations (e.g., 1, 3, and 5%, w/w). Functional properties of SSPS films were evaluated following by ASTM standards. Incorporating HNC to SSPS matrix decreased water vapor permeability from 7.41 × 10(-11) to 3.27 × 10(-11) (gm(-1) s(-1) Pa(-1)) and oxygen permeability from 202 to 84 cm(3)(μm m(-2) day(-1) atm(-1)). By addition of HNC to SSPS films, glass transition temperature, tensile strength, and heat seal strength was increased and elongation at break was decreased. Uniform and smooth surface morphology revealed by scanning electron microscopy and shows no sign of phase separation among the film constitutes. In summary, HNC has the potential to be a filler in SSPS-based films for use in food and non-food packaging industries.
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http://dx.doi.org/10.1016/j.carbpol.2015.08.059 | DOI Listing |
Langmuir
January 2025
School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, P. R. China.
Highly efficient and durable electrocatalysts play a crucial role in promoting the hydrogen evolution reaction (HER). Among them, medium-entropy oxides (MEOs)-based electrocatalysts have attracted extensive attention due to the advantages of multiple principal components, lattice distortion, and a hysteresis diffusion effect. However, it is still challenging to design MEOs with rational structures and composition.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Chemistry and Life Sciences, Institute of Food Fermentation, Chengdu Normal University, Chengdu 611130, China; Key Laboratory of Functional Molecule Structure Optimisation and Application in Sichuan Province Colleges and Universities, Chengdu Normal University, Chengdu 611130, China. Electronic address:
The precise control of browning and enhancement of Maillard reaction kinetics to improve the surface functionality and nutrient encapsulation efficiency of soy proteins remains a significant challenge. This research presents an ultrasound-assisted cyclic reaction method (1-7 cycles) to synthesize soy protein isolate/dextran (SPI/D) conjugates with enhanced grafting degree and functionality during the Maillard reaction. The technique significantly increased the grafting degree to 65.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, China.
Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them a viable option for replacing animal proteins in the development of more sustainable and eco-friendly plant-based food products. Nevertheless, soy proteins are prone to denaturation and/or aggregation under conditions they encounter in some food and beverage products (including certain pH, ionic, and thermal conditions), which adversely impact their functional performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking the soy proteins to polysaccharides or polyphenols, thereby expanding their application scope.
View Article and Find Full Text PDFFood Chem
December 2024
School of Food and Biological Engineering, Key Laboratory of Modern Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China. Electronic address:
Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin (MD), trehalose anhydrous (TA), and inulin (IN) as wall materials. Robust intermolecular hydrogen bonds and an amorphous structure were formed using composite wall materials, reducing microcapsule surface fissures while improving encapsulation rate (92.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran.
Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards.
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