Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

Na Wang, Yu-Zhe Gao, Peng Wang, Shu Yang, Tie-Min Xie and Zhi-Gang Xiao
Additional contact information
Na Wang: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Yu-Zhe Gao: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Peng Wang: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Shu Yang: College of Food, Shenyang Agricultural University, Shenyang, Liaoning, P.R. China
Tie-Min Xie: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China
Zhi-Gang Xiao: College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, P.R. China

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 180-188

Abstract: Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the microwave modification on the mechanical properties and structural characteristics of the SPI and zein blended films was investigated. The results show that the microwave-modified blended film of 3 : 1 SPI-zein demonstrated the best mechanical properties: the highest breaking strength (2900 g) and the highest fracturing distance (16.08 mm). The morphology of the microwave-modified film was more homogeneous and had fewer pinholes than the zein-only film. In addition, the glass transition temperature of the microwave-modified film rose by nearly half compared to the zein-only film, while the melting temperature increased by almost 2.5%. The secondary structure analysis indicates that a moderate amount of microwave treatment will promote a decrease in α-helix, β-turn, and random coil content and an increase in β-sheet content. This study provides an edible material with better flexibility for food packaging.

Keywords: protein film; protein modification; breaking strength; fracturing distance; structural characteristics (search for similar items in EconPapers)
Date: 2016
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/artkey/cjf-2016 ... -protein-isolate.php (text/html)
http://cjfs.agriculturejournals.cz/pdfs/cjf/2016/02/13.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:442-2015-cjfs

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().