Alginate and pH Improve Properties of Soy Protein-based Films

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2023-12-23 DOI:10.1007/s11483-023-09823-5

Laís Ravazzi Amado, Keila de Souza Silva, Maria Aparecida Mauro

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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.

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海藻酸盐和 pH 值可改善大豆蛋白薄膜的性能

摘要大豆分离蛋白（SPI）及其与其他生物聚合物（如线性多糖）的混合物被认为是形成可生物降解包装的潜在成分。以 SPI（5% m/m 成膜溶液）为基础，添加不同浓度和 pH 值的海藻酸钠（ALG）制备了薄膜。研究了薄膜的机械性能和氧气渗透性，并将其与薄膜的结晶度（X 射线）、傅立叶变换红外光谱（FT-IR）和微观结构（扫描电子显微镜 - SEM）联系起来。加入 ALG 后，SPI 薄膜的结构排列发生了明显的变化，尤其是在 pH 值为 6 和 8 时。薄膜的傅立叶变换红外光谱也显示了 pH 值和 ALG 浓度对蛋白质吸收带相对强度的影响，表明在 pH 值为 11 时，SPI 和 ALG 之间的相互作用比 pH 值为 6 和 8 时更强。薄膜的抗性随着多糖添加量的增加而提高，碱度越高，抗性越好。对 pH 值为 11 时形成的薄膜进行的氧气渗透性评估显示，随着 ALG 加入薄膜基质的增加，渗透性显著降低。结果表明，加入 ALG 后，SPI 基薄膜的结构和性能都得到了改变和改善。结论是，在 pH 值为 11 的 SPI 基薄膜中加入海藻酸盐可改善机械性能和氧气阻隔性能。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

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.