Properties of formaldehyde adsorbed soy protein isolate films

2000 ASAE Annual Intenational Meeting, Technical Papers: Engineering Solutions for a New Century

Volumn 2, Issue , 2000, Pages 1413-1423

  Rhim, Jong Whan ^a   Weller, Curtis L ^b  

^a Mokpo National University   (South Korea)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Cross linking; Formaldehyde adsorption; Soy protein isolate film

Indexed keywords

ADSORPTION; BLEACHING; DEGRADATION; HARDENING; HYDROPHILICITY; MOISTURE; PACKAGING; PROTEINS; SOLUBILITY; STRENGTH OF MATERIALS; TENSILE STRENGTH; TRANSPARENCY; ULTRAVIOLET RADIATION; VAPORS;

FORMALDEHYDE ADSORPTION; SOY PROTEIN ISOLATE (SPI) FILMS; WATER VAPOR PERMEABILITY (WVP);

FORMALDEHYDE;

EID: 2342562390     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (46)

1. Anonymous. 1992. North American demand for degradable plastics. Polym. News 17: 150
2. ASTM. 1995a. Standard test methods for tensile properties of thin plastic. In Annual Book of ASTM Standards. Vol. 8.01, pp.182-190, American Society for Testing and Materials. Philadelphia, PA.
3. ASTM. 1995b. Standard test methods for water vapor transmission of materials (E96-95). In Annual Book of ASTM Standards. Vol. 4.06, pp. 697-704, American Society for Testing and Materials. Philadelphia, PA.
4. Aydt, T.P., Weller, C.L. and Testin, R.F. 1991. Mechanical and barrier properties of edible corn and wheat protein films. Trans ASAE 34(1):207-211.
5. Banerjee, R., Chen, H. and Wu, J. 1996. Milk protein-based edible film mechanical strength changes due to ultrasound process. J. Food Sci. 61(4):824-828.
6. Boldwell, C.E and Hopkins, D. T. 1985. Nutritional characteristics of oilseed proteins. In New Protein Foods., Vol 2. Altschul, A.M. and Wilke, H.L. (eds.), Academic Press, Inc., Orlando, EL.
7. Brandenburg, A.H., Weller, C.L. and Testin, R.F. 1993. Edible films and coatings from soy protein. J. Food Sci. 58(5): 1086-1089.
8. Clark, R.L. and Gralow, RC. 1949. Zein: Versatile packaging resin. Modern Packag. 22:122-21 125.
9. Davis, P. and Tabor, B.E. 1963. Kinetic study of the crosslinking of gelatin by formaldehyde and glyoxal. J. Polym. Sci. (Part A) 1:799-815.
10. Feeney, R.E., Blankenhorn, G. and Dixon, H.B.F. 1975. Carbobyl-amine reactions in protein chemistry. Adv. Protein Chem. 29:135-203.
11. Fraenkel-Conrat, H. and Olcot, H.S. 1948. The reaction of formalaldehyde with proteins. V. Cross-linking between amino and primary amide or guanidyl groups. J. Am. Chem. Soc. 70:2673-2684.
12. Frinault, A., Gallant, D.J., Bouchet, B. and Dumont, J.P.1997. Preparation of casein films by a modified wet spinning process. J. Food Sci. 62(4):744-747.
13. Gennadios, A. and Weller, C.L. 1992. Tensile strength increase of wheat gluten films. ASAE Paper No.92-6517, presented at the International Winter Meeting, December 15-18, Nashville, TN.
14. Gennadios, A., Brandenburg, A.H., Weller, C.L. and Testin, R.F. 1993a. Effect of pH on properties of wheat gluten and soy protein isolate films. J. of Agric. Food Chem. 41(11):1835-1839.
15. Gennadios, A., Ghorpade, V.M., Weller, C.L., and Hanna, M.A. 1996. Heat curing of soy protein films. Trans. ASAE 39:575-579.
16. Gennadios, A., J. Rhim, W., Handa, A., Weller, C.L. and Hanna, M.A. 1998. Ultraviolet radiation affects physical and molecular properties of soy protein films. J. Food Sci. 63(2):225-228.
17. Gennadios, A., Weller, C.L. and Testin, R.F. 1993b. Modification of physical and barrier properties of edible wheat-gluten based films. Cereal Chem. 70(4):426-429.
18. Gennadios, A., Weller, C.L., Gooding, C.H. 1994. Measurement errors in water vapor permeability of highly permeable, hydrophilic edible films. J. Food Eng. 2(4):395-409.
19. Ghorpade, V.M., Li, H., Gennadios, A. and Hanna, M.A. 1995. Chemically modified soy protein films. Trans. ASAE 38(6):1805-1808.
20. Gontard, N., Duchez, C., Cuq, J.L. and Guilbert, S. 1994. Edible composite films of wheat gluten and lipids water vapor permeability and other physical properties. J. Food Sci. 29:39-50.
21. Gontard, N. and Guilbert, S. 1994. Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin. In Food Packaging and Preservation, M. Mathlouthi, (Ed.), p.159-181. Blackie Academic & Professional, London.
22. Gontard, N., Guilbert, S. and Cuq, J.L. 1992. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci. 57:190-195,199.
23. Guilbert, S., Gontard, N. and Gorris, L.G.M. 1996. Prolonging the shelf-life of perishable food products using biodegradable films and coatings. Lebensm. -Wissu.-Technol. 29:10-17.
24. Habbeb, A.F.S.A. and Hiramoto, R. 1968. Reaction of proteins with glutaraldehyde. Arch. Biochem. Biophys. 126:16-26.
25. Hakata, T., Sato, H., Watanabe, Y. and Matsumoto, M. 1994. Effect of formaldehyde on the physicochemical properties of soft gelatin capsule shells. Chem. Pharm. Bull. 42(5): 1138-1142.
26. Kester, J.J..and Fennema, O.R. 1986. Edible films and coatings: A review. Food Technol. 40(12):47-59.
27. Krochta, J.M. 1992. Control of mass transfer in foods with edible coatings and films. In Advances in Food Engineering, R.P. Singh and M.A. Wirakaratakusumah, (Ed.), p. 517-538. CRC Press, Inc., New York.
28. Krochta, J.M. and Mulder-Johnston, C.D. 1997. Edible and biodegradable polymer films: Challenges and Opportunities. Food Technol. 51(2):61-74.
29. Lieberman, E.R. and Gilbert, S.G. 1973. Gas pernleation of collagen films as affected by cross-linkage, moisture, and plasticizer content. J. Polym. Sci.: Symposium 41: 33-43.
30. Marquie, C., Aymard, C., Cuq, J-L, and Guilbert, S. 1995. Biodegradable packaging made from cottonseed flour: formation and improvement by chemical treatments with gossypol, formaldehyde, and glutaraldehyde. J. Agric. Food Chem. 43:2762-2767.
31. Marquie, C., Tessier, A-M., Aymard, C. and Guilbert, S. 1997. HPLC determination of the reactive lysine content of cottonseed protein films to monitor the extent of cross-linking by formaldehyde, glutaraldehyde, and glyoxal. J. Agric. Food Chem. 45:922-926.
32. Maynes, J.R. and Krochta, J.M. 1994. Properties of edible films from total milk protein. J. Food Sci. 59(4):909-911.
33. McHugh, T.H. and Krochta, J.M. 1994. Milk-protein-based edible films and coatings. Food Technol. 48(1):97-103.
34. McHugh, T.H., Avena-Bustillos, R., and Krochta, J.M. 1993. Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects. J. Food Sci. 58(4):899-903.
35. Modern Plastics Encyclopedia, 1988. Modern Plastics Encyclopedia. R. Juran (Ed.), p. 550-559. McGraw Hill, Inc. New York.
36. Motoki, M., Aso, H., Seguro, K., and Nio, N. 1987. asl-casein film prepared using trans glutaminase. Agric. Biol. Chem. 51(4):993-996.
37. Rhim, J.W. 1998. Modification of soy protein film by formaldehyde. Korean J. Food Sci. Technol. 30(2):372-378.
38. Rhim, J.W., Gennadios, A., Weller, C.L., Cezeirat, C., and Hanna, M.A. 1998. Soy protein isolate-dialdehyde starch films. Ind. Crops Prod. 8:195-203.
39. Richards, F.M. and Knowles, J.R. 1968. Glutaraldehyde as a protein cross-linking reagent. J. Mol. Biol., 37:231-233.
40. SAS Institute. 1988. SAS/STAT User's Guide. Release 6.03. Cary, N.C.
41. Spence, K.E., Jane, J.L., and Pometto, A.L. 1995. Dialdehyde starch and zein plastic: Mechanical properties and biodegradability. J. Environ. Polym. Degrad. 3(2): 69-74.
42. Stuchell, Y.M. and Krochta, J.M. 1994. Enzymatic treatments and thermal effects on edible soy protein films. J. Food Sci. 59(6): 1332-1337.
43. Tabor, B.E. 1968. Crosslinking efficiency of gelatin hardeners. J. Appl. Polm. Sci. 12:1967-1979.
44. Tomihata, J.A., Burczak, K., Shiraki, K., and Ikada, Y. 1992. Cross-linking and biodegradation of native and denatured collagen. Polymer Reprints 33 :534-535.
45. Weadock, K., Olson, R.M., and Silver, F.H. 1984. Evaluation of collagen crosslinking techniques. Biomat. Med. Dev. Art. Org. 11:293-318.
46. Wold, F. 1967. Bifunctional reagents. Methods in Enzymol., 11:617-640.