Material properties of ZnS nanoparticles incorporated soy protein isolate biopolymeric film

ABSTRACT

Glycerol plasticised soy protein isolate (SPI) films at different contents (1 to 5% w/w w.r.t SPI) of zinc sulphide (ZnS) nanoparticles were fabricated. Before the film formation, the ZnS nanoparticles incorporated SPI suspensions were subjected to molecular mass studies by SDS-PAGE and specific conductivity studies. SPI films and ZnS nanoparticles incorporated SPI films were structurally and mechanically characterised by Fourier transform infrared spectroscopy (FT-IR) and mechanical properties, respectively. Transmittance and water uptake studies were also carried out for ZnS nanoparticles incorporated SPI films. The results from transmittance, water uptake and FT-IR studies indicated a good compatibility between the ZnS nanoparticles and the SPI. With the increase in the contents of ZnS nanoparticles from 0 to 4%, the tensile modulus increased from 87.4 to 99?MPa. The water uptake decreased significantly from 159 to 10.76%. However, the results showed the absence of antibacterial effect in ZnS nanoparticles incorporated SPI film.     

Structure and mechanical properties of cellulose derivatives/soy protein isolate blends

Biodegradable and biocompatible composites based on soy protein isolate (SPI) and various cellulose derivatives have been prepared, and the dependence of structures and mechanical properties on the content and species of cellulose derivatives for the composites were investigated by X‐ray diffraction, differential scanning calorimetry, scanning electron microscope, and tensile test. The selected cellulose derivatives, such as methyl cellulose (MC), hydroxyethyl cellulose (HEC), and hydroxypropyl cellulose, were miscible with SPI when the content of cellulose derivatives was low, and then the isolated crystalline domains, shown as the structures of network and great aggregate, formed with an increase of cellulose derivative content. The miscible blends could produce the higher strength, and even result in the simultaneous enhancement of strength and elongation for the HEC/SPI and MC/SPI blends. Meanwhile, the moderate content of great MC domains also reinforced the materials. However, the damage of original ordered structure in SPI gave the decreased modulus. Since all the components, i.e., cellulose derivatives and soy protein, are biocompatible, the resultant composites are not only used as environment‐friendly material, but the biomedical application can be expected, especially for the tissue engineering scaffold. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Effect of lipids on soy protein isolate solubility

Reduced-lipid soy protein isolate (SPI), prepared from soy flour treated so that most of the polar lipids have been removed, exhibited an increase in protein solubility of 50% over that of the control SPI prepared from hexane-defatted flour. Adding lipids from a commercial SPI during processing of reduced-lipid SPI decreased SPI solubility by 46%. The 19% decreased solubility caused by the lipids (primarily phospholipids) was largely recovered by treating the protein with a reducing agent (2-mercaptoethanol). The balance of protein insolubility, caused by the lipids, was attributed to a smaller lipid fraction (approximately 5% of the total lipids). Adding lipids during SPI processing contributed to both the formation of oxidized protein sulfhydryls, incapable of being reduced by 2-mercaptoethanol, and to oxidative deterioration of protein as determined by protein carbonyl contents.     

Interaction of soy isolate with polysaccharide and its effect on film properties

When soy isolate was mixed with sodium alginate, the two polymers interacted to form electrostatic complexes. They also formed varying degrees of covalent bonding, depending on reaction time and the presence or absence of the reducing agent sodium cyanoborohydride. On the other hand, soy isolate and propyleneglycol alginate (PGA) formed mostly covalent complexes at alkaline pH. The interaction of soy protein with polysaccharide maintained or improved its solubility and emulsifying activity, particularly when covalent bonds were involved. The alkylated complexes also showed better film-making properties. However, protein-PGA films were more readily formed and had greater stability in water than the protein-alginate films.     

Effect of xanthan gum on enhancing the foaming properties of soy protein isolate

The foaming properties of soy protein isolate (SPI) in the presence of xanthan gum (XG) were investigated. The XG solution alone did not exhibit any foaming ability. The optimal foaming properties were obtained from the SPI-XG dispersion that contained 0.1% SPI and 0.2% XG. This SPI-XG dispersion gave higher foaming capacity than that of SPI or egg white (P<0.05). The foam stability of SPI-XG dispersion was nine times higher than that of SPI and egg white (P<0.05). The SPI-XG foams were stable over wide ranges of ionic strength (0.1 to 1.0 M NaCl) and pH (4.5 to 9.0), and when heated (85°C, 1 h).     

Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films

Composite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in foods. Maximum interactions between soy protein isolate (SPI) (5%) and high methoxyl pectin (PEC) (0.5, 1, 1.5, and 2%), by zeta potential analysis, are found at a pH of 3. The transparency of the SPI films is lost at this pH. When PEC is added to SPI films, the elasticity, solubility, and permeability to water vapor are not significantly altered, but the tensile strength increases. Permeabilities to oxygen are higher for low PEC contents, but as PEC is added, their values are typical of SPI films produced at a pH of 11. A homogeneous structure is found at the higher PEC concentrations. The interactions of PEC–SPI can be useful to tailor films and coatings for applications such as to carry and protect substances of interest. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137, 48732.     

Effect of uniaxial drawing on surface chain structure and surface tension of poly(trimethylene terephthalate) film

Changes in the surface chain structure and the critical surface tension of poly(trimethylene terephthalate) (PTT) film under uniaxial drawing were examined by polarized attenuated total reflection infrared (ATR-IR) spectroscopy and contact angle measurement. It was observed from the stress-draw ratio curve and density measurement that the strain-induced crystallization occurs at the draw ratio of 2.5. From the ATR-IR spectra, it was also realized that the surface chain structure changes with the draw ratio, showing a remarkable increase in the surface crystallinity at the draw ratio between two and three. The critical surface tension of uniaxially drawn films increases with the draw ratio due to an increase in the surface crystallinity developed by the strain-induced crystallization. It is concluded that the surface properties of PTT film such as the chain structure at the surface and the critical surface tension are very closely related to the condition of uniaxial drawing.     

Effects of hydrolysis degree of soy protein isolate on the structure and performance of hydrolyzed soy protein isolate/urea/formaldehyde copolymer resin

The hydrolyzed soy protein isolate (HSPI) with different hydrolysis degree was applied to modify urea‐formaldehyde resins (UF) via copolymerization process. The properties of HSPI were characterized by attenuated total reflection Fourier transform infrared spectroscopy (ATR‐FTIR) and TGA. The results show that HSPI with different hydrolysis degree is obtained. ¹H NMR and ATR‐FTIR spectra indicate that HSPI with different hydrolysis degree can incorporate into the structure of cured and uncured UF. The UF modified with higher hydrolysis degree of HSPI possess more stable units and contribute to the lower exothermic peak temperature in DSC curves. The bonding strength of HSPI modified UF increases as the hydrolysis degree of HSPI increases at the hot‐press temperature of 120°C and decreases at the hot‐press temperature of 150°C. The best bonding strength is 1.53 MPa at the hot‐press temperature of 135°C and improved 56.12% compared with UF. In addition, the formaldehyde emission is dramatically reduced. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41469.     

Water vapor barrier and mechanical properties of konjac glucomannan–chitosan–soy protein isolate edible films

The effects of polymer composition, glycerol concentration and pH of film-forming solution on water vapor permeability (WVP), tensile strength (TS) and percentage elongation at break (%E) of composite edible film based on konjac glucomannan (KGM), chitosan and soy protein isolate (SPI) were investigated. Of the plasticizers tested, glycerol was found to be a suitable plasticizer regarding mechanical properties and WVP. The WVPs of the films were determined to be (3.29–9.63) × 10^?11 g m^?1 s^?1 Pa^?1, TS between 16.77 and 51.07 MPa, and %E between 1.29% and 10.73%, depending on film composition. Incorporation of SPI to the polymer matrix decreased both WVP and mechanical properties. Increase in both glycerol concentration and the pH of film-forming solution decreased WVP and TS but increased %E. The results suggest that film composition and the pH of film-forming solution are the major factors influencing the film properties.     

Heat‐sealing properties of soy protein isolate/polyvinyl alcohol film made compatible by glycerol

Heat‐sealing properties are necessary for packaging materials. Soy protein isolate/polyvinyl alcohol (SPI/PVA) blend film is a biodegradable potential packaging material. We analyzed the effects of PVA content (0–20%), glycerol content (1–3%), and sealing temperature (180–230°C) on the heat‐sealing properties of SPI/PVA blend film. Results showed that SPI/PVA film obtained the desired sealing properties when the PVA content exceeded 15%. The sealing strength increased with the PVA content, reaching a maximum upon blending with 20% PVA and 1% glycerol at 220°C. The temperature at sealing strength was approximately twice that at 180°C. However, glycerol migrated to the surface and hindered the entanglement of macromolecular chains in the sealing interface, thereby resulting in reduction of seal strength. Glycerol vaporization at 204°C led to aesthetically unacceptable blistering in the sealing area. Therefore, the optimum sealing temperature of the blended film was ～200°C. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131, 40308.     

Effects of mechanical drawing on the structure and properties of peek

This study examines the effects of crystallinity and temperature on the mechanical properties of PEEK. Crystallinity in PEEK Increases with annealing temperature up to a maximum of 28 percent with a melting point at 335°C. A minor melting peak also occurs about 10°C above the annealing temperature. In cold drawing the samples exhibited a yield stress and necking followed by homogeneous drawing. The yield stress increases with crystallinity, but there is no change in the modulus. The extension in the necking process also increases with crystallinity, however there is only a slight increase in extension-to-break since necking is compensated by the final amount of homogeneous drawing. The yield stress of PEEK when drawn at T_g (145°C) is significantly lower than at room temperature indicating a reduction in mechanical properties at temperatures approaching T_g. After mechanical drawing the minor melting peak disappears and on heating the material undergoes cold crystallization near the onset of T_g. There is evidence that this minor crystalline component might contribute to the yield stress changes with annealing history. Cold drawing induces crystallization of amorphous PEEK but decreases crystallinity and generates microscopic voids in crystalline PEEK, The various effects of crystallinity on mechanical properties could be important in determining the stress response of PEEK as the matrix in composites.     

Effect of halloysite nanotubes on mechanical properties and flammability of soy protein based green composites

To address the growing emphasis on the use and development of sustainable materials, bio‐based polymers and fibers are processed to prepare entirely bio‐based fiber‐reinforced ‘green’ composites. To enable these new materials to perform in lightweight vehicle and infrastructural applications, they must be characterized both structurally and in terms of their various performance characteristics. The results of preparation and characterization of bio‐based composites comprising jute fabric and soy protein concentrate (SPC) modified with glycerol and/or halloysite nanotubes (HNT) are reported herein as a first look at the flammability of these bio‐based nanocomposites. The results reveal that SPC has lower flammability (heat release capacity) than petrochemical‐based resins, such as epoxies and vinyl esters. In addition, incorporating 5% mass fraction of HNT is found to reduce the composite flammability, while having no negative impact on the mechanical properties. Copyright © 2012 John Wiley & Sons, Ltd.     

Graft polymerization of styrene on soy protein isolate

The grafting of styrene on soy protein isolate (SPI) in an 8 moL/L urea aqueous solution initiated by ammonium cerous nitrate and potassium persulfate was studied. The grafted copolymers were characterized by IR spectroscopy and DSC. The results indicated that styrene was grafted on the SPI. The influence of the reaction conditions on the grafting and efficiency percentages was investigated. The grafting and efficiency percentages initially increased and then decreased with the increase of the initiator concentration, monomer concentration, and reaction temperature. With the increase of reaction time, the grafting and efficiency percentages increased. © 2005 Wiley Periodicals, Inc. J Appl Polym Sci 98: 1457–1461, 2005     

Miscibility,morphology, structure,and properties of porous cellulose–soy protein isolate hybrid hydrogels

Porous hybrid hydrogels were fabricated by mixing cellulose (CEL) and soy protein isolate (SPI) solutions, followed by crosslinking with epichlorohydrin. Their miscibility, morphology, structure, and properties were investigated by wide‐angle X‐ray diffraction, thermogravimetric analysis, scanning electron microscopy, dynamic mechanical analysis, rheological measurement, and swelling tests. The results show that CEL performed as a “scaffold” of pore walls and contributed to the good mechanical properties, while SPI performed the role of an “extender” of pore size and was responsible for the high water absorbency. The incorporation of CEL (stiff chains) and SPI (hydrophilic groups) in the hybrid hydrogel constructed the porous structure. This work provides a method for the fabrication of hydrogels with porous structure through the combination of a stiff material as a “scaffold” and a hydrophilic material as an “extender.” © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43853.     

Mechanical properties and biodegradability of crosslinked soy protein isolate/waterborne polyurethane composites

With anionic waterborne polyurethane (WPU) as a plasticizer and ethylene glycol diglycidyl ether (EGDE) as a crosslinker, we successfully prepared crosslinked soy protein isolate (SPI) plastics. Anionic WPU was mixed with SPI and EGDE in an aqueous dispersion at room temperature. The mixed aqueous dispersion was cast and cured, and the obtained material was pickled and hot‐pressed to produce the crosslinked SPI/WPU sheets. The resulting sheets containing about 60 wt % SPI were characterized with infrared spectroscopy, scanning electron microscopy, atomic force microscopy, dynamic mechanical analysis, and tensile testing, and biodegradation testing of the sheets was performed in a mineral salt medium containing microorganisms. The results revealed that the crosslinked SPI/WPU plastics with EGDE concentrations of 2–4 wt % possessed high miscibility, good mechanical properties, and water resistivity. In addition, the crosslinked sheets could be biodegraded, and the half‐life of the biodegradation for a sheet crosslinked with 3 wt % EGDE was calculated to be less than 1 month. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 95: 465–473, 2005     

Preparation,physical, and mechanical properties of soy protein isolate/guar gum composite films prepared by solution casting

Guar gum (GG) was incorporated into soy protein isolate (SPI) films using a blending solution casting method to form SPI/GG composite films. The effects of SPI and GG contents on the transparency, water susceptibility, mechanical, and gas‐barrier properties of SPI/GG composite films were analyzed. The results showed that SPI/GG composite films with added GG were much more tensile‐resistant, water‐resistant, gas‐barrier properties but less deformable property than SPI control film. The presence of GG also improved film barrier to the light. The analysis results of contact angle measurement, Fourier transform infrared spectroscopy, and scanning electron microscope indicated that GG induced increased network compactness of the composite films which resulted from strong intermolecular interactions, such as hydrogen bonding, that existed between SPI and GG. Findings indicate that GG may be used as a natural means to improve specific properties of SPI films. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43382.     

拉伸对聚芳砜酰胺(PSA)纤维力学性能的影响

研究了聚芳砜酰胺(PSA)纤维制备过程中各阶段拉伸倍数对纤维最终力学性能的影响,并制备出最高断裂强度达到3.62 cN/dtex的PSA纤维。要得到综合力学性能较高的PSA纤维,合适的表观喷头拉伸倍数为-50%～30%、塑化拉伸倍数为2、热拉伸倍数为2。PSA为较难结晶的高聚物,不论是聚合物粉末还是拉伸纤维,其结晶度都较低。PSA纤维的大分子取向与纤维的断裂强度关系十分密切,大分子取向因子与纤维的断裂强度呈线性关系,提高大分子取向程度是提高PSA纤维强度的重要途径。     

Properties of molded soy protein isolate plastics

Thermal property of soy protein isolates (SPI) was studied with differential scanning calorimetry and thermogravimetric analysis. The weight loss of pure SPI is about 300°C. The glass transition temperature (T_g) is above 200°C. The best molding temperature of glycerin plasticized SPI plastics were then given. It is between 125 and 140°C. Subsequently the special property of molded SPI plastics was investigated. Results show that the atmosphere humidity affects the mechanical property and thermal property of SPI plastics. With the increasing humidity, the tensile strength decreases. While the elongation at breakage and peak area of the differential scanning calorimetry curve increases. At high temperature even at 140°C the molding temperature SPI plastics still have tensile strength though it decreases with the increasing test temperature while elongation at breakage increases. Dynamic mechanic thermal analysis test show that the storage modulus decreases with the rising temperature. The mechanical loss peak appears at lower temperature with the increasing amount of glycerin content. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

甲基丙烯酸缩水甘油酯对大豆蛋白塑料改性作用研究

用模压的方法制备了甲基丙烯酸缩水甘油酯(GMA)改性大豆分离蛋白质(SPI)塑料。表征了GMA改性SPI塑料的力学性能、耐水性,并分析了GMA与SPI之间的相互作用。结果表明GMA在模压过程中,环氧基与蛋白质分子间发生接枝和交联反应,同时自聚,在GMA含量较低时可以同时对SPI塑料起到增强和增塑作用,但是随着GMA含量增加,交联作用增强,塑料的断裂伸长率下降。     

Characterization of texture and mechanical properties of heat-induced soy protein gels

Heat-set gels were prepared from acid-precipitated soybean proteins at various heating temperatures (80–100°C), protein concentrations (18–20%), and proportions of glycinin. The gels were evaluated for mechanical parameters by means of a compression-decompression test. Gels formed at higher heating temperature and protein concentration were firm, tough and unfracturable. The elasticities of the gels were similar at all protein concentrations and were lower when heated at higher temperature. Heating above 93°C was necessary for formation of rigid gels. The glycinin/β-conglycinin ratio affected the texture of the gels. Three-dimensional representation of the gels through factor analysis of instrumental data and calculation of factor scores was useful to evaluate the texture of the gels.