Blending with shellac to improve water resistance of soybean protein isolate film,Journal of Food Process Engineering

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Blending with shellac to improve water resistance of soybean protein isolate film
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-06 , DOI: 10.1111/jfpe.13515
Yinglong Zhang ₁ , Tong Li ₁ , Hong Zhang ₁ , Huajiang Zhang ₁ , Yujie Chi ₁ , Xiaotong Zhao ₁ , Hanyu Li ₁ , Yue Wen ₁

Affiliation

The study aims to explore a new packaging film which is prepared with soybean protein isolate (SPI) and shellac (SHL) and research the effects of the amount of SHL on the water resistance and analyze the cause. Compared with the SPI film, the water resistance including water vapor permeability, moisture content, water absorption, contact angle, the resistance of mechanical strength and appearance to immersion water of SPI/SHL films were significantly improved. The films were characterized by Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and scanning electron microscope. The microstructure of films has been changed by the addition of SHL because the hydrogen bond was formed between SPI and SHL by the results of FTIR and XRD. All results showed that a dense reticular structure was formed with SPI after adding SHL, which improved the water resistance of the composite films.

中文翻译：

与虫胶混合可改善大豆分离蛋白膜的耐水性

本研究旨在探索一种用大豆分离蛋白（SPI）和紫胶（SHL）制备的新型包装膜，并研究SHL量对耐水性的影响并分析其原因。与SPI薄膜相比，SPI / SHL薄膜的耐水性包括水蒸气渗透率，水分含量，吸水率，接触角，机械强度和对浸水的外观都有显着提高。通过傅立叶变换红外光谱（FTIR），X射线衍射（XRD）和扫描电子显微镜对薄膜进行表征。由于FTIR和XRD结果表明SPI和SHL之间形成了氢键，因此通过添加SHL改变了薄膜的微观结构。所有结果表明，加入SHL后，SPI形成了致密的网状结构，

更新日期：2020-11-09

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