Effects of drying conditions on some physical properties of soy protein films

By G. Denavi, D. Tapia‐Blácido, M. Añón, P. Sobral, A. Mauri, F. Menegalli. 2009

212 citations recorded by the source corpus.

Abstract The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 °C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS–Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (∼50%) for films obtained at high RH and temperatures ranging from 45 to 76 °C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (∼40%). The optimal drying conditions determined by RSM were: 70 °C and 30% RH for CSPI films and 60 °C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.

Subfields: Biomaterials, Mechanics of Materials, Plant Science

View Paper: https://www.semanticscholar.org/paper/223d1987118d927ee703ed5821be46d9fdf2f9e5

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In Biomaterials

Citations in the corpus

Protein-Based Edible Films: Characteristics and Improvement of Properties (2012, background): “The interaction between the physicochemical nature of biopolymers and the drying conditions is very important (Devani et al., 2009).”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “[251] have produced amaranth flour films with interesting mechanical and water vapor barrier features.”
Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles (2009, background): “For the past 10 years, many research programs have focused on developing more and more sophisticated edible films and coatings (Denavi et al., 2009; Sebti et al., 2007).”
Cross-linked soy protein as material for biodegradable films: Synthesis, characterization and biodegradation (2011, background): “, 1999; Rhim, 2004); changing drying conditions (Denavi et al., 2009); enzymatic treatment with horseradish peroxidase (Stuchell and Krochta, 1994); heat curing (Gennadios et al.”
Mechanical and thermal properties of soy protein films processed by casting and compression (2010, background): “Temperature, pressure and time are the main parameters in soy protein processing in order to denature the protein, unfold globular structure, and permit interaction and entanglement between protein chains to modify material properties (Denavi et al., 2009; Ghanbarzadeh and Oromiehi, 2009; Hermansson”