The effects of ultrasonic/microwave assisted treatment on the water vapor barrier properties of soybean protein isolate-based oleic acid/stearic acid blend edible films

被引：94
|
作者：
Wang, Zhe [1 ,2 ]
Zhou, Jing [1 ,2 ]
Wang, Xiao-xuan [1 ,2 ]
Zhang, Ning [1 ,2 ]
Sun, Xiu-xiu [3 ]
Ma, Zhong-su [1 ,2 ]
机构：
[1] Jilin Univ, Minist Educ, Key Lab Bion Engn, Changchun 130025, Jilin, Peoples R China
[2] Jilin Univ, Sch Biol & Agr Engn, Changchun 130025, Jilin, Peoples R China
[3] Wayne State Univ, Dept Nutr & Food Sci, Detroit, MI 48202 USA
来源：
FOOD HYDROCOLLOIDS | 2014年 / 35卷
关键词：
Oleic acid; Stearic acid; Soy protein isolate; Ultrasonic/microwave assisted treatment; HIGH-PRESSURE HOMOGENIZATION; SOY PROTEIN; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; SODIUM CASEINATE; STARCH; PERMEABILITY; GELATIN;
D O I：
10.1016/j.foodhyd.2013.07.006
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Edible films were prepared using soy protein isolate (4g/100 g), oleic acid (0-2 g/100 g) and stearic acid (0-2 g/100 g). Effects of the ratio of oleic acid to stearic acid and ultrasonic/microwave assisted treatment on the water vapor permeability (WVP) and contact angle of the prepared films were evaluated. Changes in the ratios of oleic acid to stearic acid had significant effects on WVP and contact angle (p < 0.05). It was found that the prepared films (oleic acid: stearic acid = 2:3) had the lowest WVP value (0.1 x 10(-12) g cm(-1) s(-1) Pa-1) and highest contact angle value (135 degrees), when the treatment temperature, time and power were 20 degrees C, 15 min, and 500 W respectively. Additionally, when OA and SA were added, the peak at 2920 cm(-1) appeared, indicating a certain degree of interaction between the lipid and SPI. (C) 2013 Published by Elsevier Ltd.
引用
收藏
页码：51 / 58
页数：8
相关论文
共 35 条
  • [1] Thermal stablity of Soybean Protein Isolate-based Oleic Acid/Stearic Acid Blend Edible Films
    Zhang Ning
    Sui Siyao
    Wang Zhe
    Ma Zhongsu
    RESEARCH ON FOOD PACKAGING TECHNOLOGY, 2014, 469 : 171 - 174
  • [2] Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films
    Chang, Chang
    Nickerson, Michael T.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2015, 21 (01) : 33 - 44
  • [3] Characterization of soybean protein concentrate-stearic acid/palmitic acid blend edible films
    de la Caba, K.
    Pena, C.
    Ciannamea, E. M.
    Stefani, P. M.
    Mondragon, I.
    Ruseckaite, R. A.
    JOURNAL OF APPLIED POLYMER SCIENCE, 2012, 124 (03) : 1796 - 1807
  • [4] Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films
    Chang Chang
    Michael T. Nickerson
    European Food Research and Technology, 2014, 238 : 35 - 46
  • [5] Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films
    Chang, Chang
    Nickerson, Michael T.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2014, 238 (01) : 35 - 46
  • [6] Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid
    Rhim, Jong-Whan
    Lee, Jun Ho
    Ng, Perry K. W.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (02) : 232 - 238
  • [7] Water vapor barrier properties of zein films plasticized with oleic acid
    Lai, HM
    Padua, GW
    CEREAL CHEMISTRY, 1998, 75 (02) : 194 - 199
  • [8] Water vapor barrier and mechanical properties of starch films containing stearic acid
    Reolon Schmidt, Vivian Consuelo
    Porto, Luismar Marques
    Laurindo, Joao Borges
    Menegalli, Florencia Cecilia
    INDUSTRIAL CROPS AND PRODUCTS, 2013, 41 : 227 - 234
  • [9] The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/titanium dioxide films
    Wang, Zhe
    Zhang, Ning
    Wang, Huai-yu
    Sui, Si-yao
    Sun, Xiu-xiu
    Ma, Zhong-su
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 57 (02) : 548 - 555
  • [10] Effect of oleic acid-beeswax mixtures on mechanical, optical and water barrier properties of soy protein isolate based films
    Maria Monedero, F.
    Jose Fabra, Maria
    Talens, Pau
    Chiralt, Arriparo
    JOURNAL OF FOOD ENGINEERING, 2009, 91 (04) : 509 - 515
1234