标题:Bio-based films with improved water resistance derived from soy protein isolate and stearic acid via bioconjugation
作者:Ye, Qianqian; Han, Yufei; Zhang, Jizhi; Zhang, Wei; Xia, Changlei; Li, Jianzhang
作者机构:[Ye, Qianqian; Han, Yufei; Zhang, Wei; Li, Jianzhang] Beijing Forestry Univ, Minist Educ, Key Lab Wood Mat Sci & Utilizat, Beijing 100083, Peoples R C 更多
通讯作者:Li, Jianzhang;Li, JZ
通讯作者地址:[Li, JZ]Beijing Forestry Univ, Minist Educ, Key Lab Wood Mat Sci & Utilizat, Beijing 100083, Peoples R China.
来源:JOURNAL OF CLEANER PRODUCTION
出版年:2019
卷:214
页码:125-131
DOI:10.1016/j.clepro.2018.12.277
关键词:Soybean by-product; Stearic acid; Water resistance; Water barrier; properties
摘要:Consumed plastic packaging materials give rise to many severely negative environmental effects. As a coproduct from the soybean oil industry, soy protein isolate can be remanufactured into value-added products to replace plastics; however, the use of the soy protein isolate films developed to date has been hindered by their poor water resistance. In this work, stearic acid was applied to enhance the water resistance of the soy protein isolate films via the bioconjugation technique. The water resistance, water barrier properties, morphology, mechanical, thermal properties and mechanism of the modified films were evaluated. The successful grafting of stearic acid onto the protein via bioconjugation was confirmed by the attenuated total reflectance-Fourier transform infrared spectroscopy and X-ray diffraction measurements. As expected, stearic acid modification greatly improved the water resistance of the films. The addition of 10 wt% stearic acid contributed to a 35.3% (p < 0.05) water vapor permeability reduction, 35.8% (p < 0.05) moisture content reduction and 74.4% (p < 0.05) water absorption reduction relative to the unmodified film. Meanwhile, the water contact angle increased from 45.8 degrees for the unmodified film to 104.6 degrees for the modified film. Furthermore, the Young's modulus of the modified films increased, and their tensile strength and elongation at break decreased compared with those of the unmodified film. However, the decrease in the tensile strength of the obtained films was smaller than those of the physically modified soy protein isolate films. This research can help understand the effects of the chemical modification of fatty acids on soy protein isolate films, and the obtained films exhibit potential for utilization in the food packaging industry. (C) 2018 Published by Elsevier Ltd.
收录类别:EI;SCOPUS;SCIE
资源类型:期刊论文
原文链接:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85060876322&doi=10.1016%2fj.jclepro.2018.12.277&partnerID=40&md5=ee0bf63d104a52180fe397234c748971
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