Soy protein biopolymers cross-linked with glutaraldehyde |
| |
| Authors: | S. K. Park D. H. Bae K. C. Rhee |
| |
| Affiliation: | (1) Food Protein R&D Center, Texas A&M University, 77843-2476 Texas, College Station;(2) Department of Applied Biology and Chemistry, Konkuk University, 133-701 Seoul, Korea;(3) Center for Biomaterials and Biotechnology, Department of Materials Science and Engineering, Kwangju Institute of Science and Technology, 500-712 Kwangju, Korea |
| |
| Abstract: | Biopolymers from soy protein isolate (SPI) crosslinked with glutaraldehyde (GA) were prepared. Surface hydrophobicities of SPI-GA biopolymers and SPI were 4.4 and 11.5, respectively. The solubility profile of SPI was slightly higher than that of SPI-GA biopolymers. Foaming capacities of SPI-GA biopolymers (23 mL) were higher than that of SPI (19 mL), but similar to egg white (22 mL). Foaming stabilities of SPI-GA biopolymers (120 min) were significantly higher than those of SPI (40 min) and egg white (98 min). The emulsifying properties of SPI-GA biopolymers were lower than those of SPI and bovine serum albumin (P>0.05). Tensile strength (TS) and elongation at break (ETB) of SPI-GA biopolymer films were significantly higher than those of glycerol-plasticized soy protein films. TS and ETB of SPI-GA biopolymer films increased with increasing GA concentrations. GA treatment intensified yellowness of SPI-GA biopolymer films. SPI-GA biopolymers may have potential use for biodegradable packaging materials. |
| |
| Keywords: | Biopolymers cross-linking glutaraldehyde protein films soy protein isolate tensile strength |
| 本文献已被 SpringerLink 等数据库收录！ |
|
