Effect of soybean peptides on structure and functional properties of soluble soybean polysaccharide edible films

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-11-01 Epub Date: 2025-04-01 DOI:10.1016/j.foodhyd.2025.111405

Tian Gao , Chao Yuan , Bo Cui , Pengfei Liu , Zhengzong Wu , Yishan Fang , Lu Lu

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Abstract

Edible films developed from food biopolymers have made significant progress in recent years. In this work, water-soluble edible packaging films formed by soluble soybean polysaccharide (SSPS) and soybean peptides (SPEs) with different molecular weights (500, 1000, and 3000 Da) were developed and characterized. The results demonstrated that the incorporation of SPEs markedly enhanced the performance of the SSPS film, improving its optical properties, mechanical strength, and thermal stability. As the molecular weight increased, both the tensile strength and the elongation at break of the composite film improved, reaching 7.9 ± 0.3 MPa and 41.4 ± 2.7 %, respectively. The FTIR results indicated that SPEs primarily interacted with SSPS through intermolecular hydrogen bonding. The incorporation of 3000 Da SPEs enhanced the internal orderliness, constructing a more compact network structure, which significantly improved the heat resistance of film networks. Additionally, the incorporation of SPEs enhanced the disintegration property and contact angle value of composite films. The composite film carrying clove essential oil had obvious inhibition activity to S. aureus and E. coli. The study could contribute to developing the novel type of instant edible films and provide a basis for the load of active substances.

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大豆多肽对可溶性大豆多糖食用膜结构和功能特性的影响

近年来，利用食品生物聚合物开发的可食用薄膜取得了重大进展。本研究开发了由可溶性大豆多糖（SSPS）和不同分子量（500、1000 和 3000 Da）的大豆肽（SPEs）形成的水溶性可食用包装膜，并对其进行了表征。结果表明，SPE 的加入明显提高了 SSPS 薄膜的性能，改善了其光学特性、机械强度和热稳定性。随着分子量的增加，复合薄膜的拉伸强度和断裂伸长率都有所提高，分别达到 7.9 ± 0.3 MPa 和 41.4 ± 2.7 %。傅立叶变换红外光谱结果表明，SPE 主要通过分子间氢键与 SSPS 相互作用。3000 Da SPEs 的加入增强了内部有序性，构建了更紧凑的网络结构，从而显著提高了薄膜网络的耐热性。此外，SPE 的加入还增强了复合薄膜的崩解性能和接触角值。含有丁香精油的复合薄膜对金黄色葡萄球菌和大肠杆菌具有明显的抑制活性。这项研究有助于开发新型速溶食用薄膜，并为活性物质的负载提供了基础。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.