Formation and properties of soy protein films and coatings

Protein-Based Films and Coatings

Volumn , Issue , 2002, Pages 123-137

  Park, Sang K ^a   Hettiarachchy, Navam S ^b   Ju, Zhi Y ^b   Gennadios, Aristippos ^c  

^a Gwangju Institute of Science and Technology (GIST)   (South Korea)

^b UNIVERSITY OF ARKANSAS   (United States)

^c Banner Pharmacaps Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

INTERNATIONAL TRADE; PROTEINS;

CO-PRODUCTS; FOOD INDUSTRIES; OIL PROCESSING; PROTEIN SOURCES; SOY PROTEIN CONCENTRATES; SOYBEAN PRODUCTION; WORLD LEADERS; WORLD TRADE;

SOYBEAN OIL;

EID: 84978262392     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (86)

1. Alcantara, C.R., Rumsey, T.R. and Krochta, J.M. 1998. “Drying Rate Effect on the Properties of Whey Protein Films,” J. Food Process Engr., 21:387-405.
2. Ali, Y., Ghorpade, V.M. and Hanna, M.A. 1997. “Properties of Thermally-Treated Wheat Gluten Films,” Industr. Crops Prod., 6:177-184.
3. Arnold, L.K. 1968. Introduction to Plastics. Ames, IA: The Iowa State University Press.
4. Arntfield, S.D., Murray, E.D. and Ismond, M.A.H. 1991. “Role of Disulfide Bonds in Determining the Rheological and Microstructural Properties of Heat-Induced Protein Networks from Ovalbumin and Vicilin,” J. Agric. Food Chem., 39:1376-1385.
5. Banker, G.S. 1966. “Film Coating Theory and Practice,” J. Pharm. Sci., 55:81-89.
6. Brandenburg, A.H., Weller, C.L. and Testin, R.F. 1993. “Edible Films and Coatings from Soy Protein,” J. Food Sci., 58:1086-1089.
7. Cheftel, J.C., Cuq, J.L. and Lorient, D. 1985. “Amino Acids, Peptides, and Proteins” in Food Chemistry, 2nd edition, ed., O.R. Fennema, New York: Marcel Dekker, pp. 245-369.
8. Chen, H. 1995. “Functional Properties and Applications of Edible Films Made of Milk Proteins,” J. Dairy Sci., 78:2563-2583.
9. Chuah, E.C., Idrus, A.Z., Lim, C.L. and Seow, C.C. 1983. “Development of an Improved Soya Protein- Lipid Film,” J. Food Technol., 18:619-627.
10. Cunningham, P., Ogale, A.A., Dawson, P.L. and Acton, J.C. 2000. “Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique,” J. Food Sci., 65:668-671.
11. Farnum, C., Stanley, D.W. and Gray, J.I. 1976. “Protein-Lipid Interactions in Soy Films,” Can. Inst. Food Sci. Technol. J., 9:201-206.
12. Feeney, R.E., Blankenhorn, G. and Dixon, H.B.F. 1975. “Carbonyl-Amine Reactions in Protein Chemistry,” Adv. Protein Chem., 29:135-203.
13. Flint F.O. and Johnson R.F.P. 1981. “A Study of Film Formation by Soy Protein Isolate,” J. Food Sci., 46:1351-1353.
14. Forbes, W.F. and Sullivan, P.D. 1966. “The Effect of Radiation on Collagen. I. Electron-spin Resonance Spectra of 2537-Å-Irradiated Collagen,” Biochim. Biophys. Acta, 120:222-228.
15. Fujimori, E. 1965. “Ultraviolet Light-Induced Change in Collagen Macromolecules,” Biopolym., 3:115-119.
16. Gennadios, A. and Weller, C.L. 1991. “Edible Films and Coatings from Soymilk and Soy Protein,” Cereal Foods World, 36:1004-1009.
17. Gennadios, A., Weller, C.L. and Testin, R.F. 1993a. “Temperature Effect on Oxygen Permeability of Edible Protein-based Films,” J. Food Sci., 58:212-214, 219.
18. Gennadios, A., Brandenburg A.H., Weller C.L. and Testin, R.F. 1993b. “Effect of pH on Properties of Wheat Gluten and Soy Protein Isolate Films,” J. Agric. Food Chem., 41:1835-1839.
19. Gennadios, A., McHugh, T.H., Weller C.L. and Krochta, J.M. 1994. “Edible Coating and Films Based on Proteins” in Edible Coating and Films to Improve Food Quality, ed., J.M. Krochta, E.A. Baldwin and M.O. Nisperos-Carriedo, Lancaster, PA: Technomic Publishing Company, Inc., pp. 201-277.
20. Gennadios, A., Ghorpade, V.M., Weller, C.L. and Hanna, M.A. 1996. “Heat Curing of Soy Protein Films,” Trans. ASAE, 39:575-579.
21. Gennadios, A., Cezeirat, C., Weller, C.L. and Hanna, M.A. 1998a. “Emulsified Soy Protein-Lipid Films” in Paradigm for Successful Utilization of Renewable Resources, eds., D.J. Sessa and J.L. Willett, Champaign, IL: AOCS Press, pp. 213-226.
22. Gennadios, A., Rhim, J.W., Handa, A., Weller, C.L. and Hanna, M.A. 1998b. “Ultraviolet Radiation Affects Physical and Molecular Properties of Soy Protein Films,” J. Food Sci., 63:225-228.
23. Ghorpade, V.M. and Hanna, M.A. 1996. “Mechanical Properties of Soy Protein-Polyethylene Ribbon and Film Extrudates,” Trans. ASAE, 39:611-615.
24. Ghorpade, V.M., Gennadios, A., Hanna, M.A. and Weller, C.L. 1995a. “Soy Protein Isolate/Poly(ethylene oxide) Films,” Cereal Chem., 72:559-563.
25. Ghorpade, V.M., Li, H., Gennadios, A. and Hanna, M.A. 1995b. “Chemically Modified Soy Protein Films,” Trans. ASAE, 38:1805-1808.
26. Gontard, N., Guilbert, S. and Cuq, J.-L. 1993. “Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film,” J. Food Sci., 58:206-211.
27. Guilbert, S. 1986. “Technology and Application of Edible Protective Films” in Food Packaging and Preservation: Theory and Practice, ed., M. Mathlouthi, Essex, England: Elsevier, pp. 371-394.
28. Handa, A., Gennadios, A., Froning, G.W., Kuroda, N. and Hanna, M.A. 1999. “Tensile, Solubility, and Electrophoretic Properties of Egg White Films as Affected by Surface Sulfhydryl Groups,” J. Food Sci., 64:82-85.
29. Jangchud, A. and Chinnan, M.S. 1999. “Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution,” J. Food Sci., 64:153-157.
30. Julius, A. July 4, 1967. U.S. patent 3,329,509.
31. Kelley, J.J. and Pressey, R. 1966. “Studies with Soybean Protein and Fiber Formation,” Cereal Chem., 43:195-206.
32. Kester, J.J. and Fennema, O.R. 1986. “Edible Films and Coatings: A Review,” Food Technol., 40(12):47-59.
33. Ko, S., Janes, M.E., Hettiarachchy, N.S. and Johnson, M.G. 2000. “Effects of Hydrophobicity/Hydrophilicity of Edible Films on Control of Listeria monocytogenes by Nisin,” J. Food Sci., submitted.
34. Krochta, J.M and De Mulder-Johnston, C. 1997. “Edible and Biodegradable Polymer Films: Challenges and Opportunities,” Food Technol., 51(2):61-74.
35. Kunte, L.A., Gennadios, A., Cuppett, S.L., Hanna, M.A. and Weller, C.L. 1997. “Cast Films from Soy Protein Isolates and Fractions,” Cereal Chem., 74:115-118.
36. Lieberman, E.R. and Gilbert, S.G. 1973. “Gas Permeation of Collagen Films as Affected by Cross-Linkage, Moisture, and Plasticizer Content,” J. Polym. Sci., 41:33-43.
37. Liu, K. 1997. Soybeans: Chemistry, Technology, and Utilization. NewYork: Chapman and Hall, pp. 198-202.
38. Liu, K. 2000. “Expanding Soybean Food Utilization,” Food Technol., 54(7):46-48, 50, 52, 54, 56, 58.
39. McHugh, T.H., Aujard, J.-F. and Krochta, J.M. 1994. “Plasticized Whey Protein Edible Films:Water Vapor Permeability Properties,” J. Food Sci., 59:416-419, 423.
40. McKay, J.E., Stainsby, G. and Wilson, E.L. 1985. “A Comparison of the Reactivity of Alginate and Pectate Esters with Gelatin,” Carbohydr. Polym., 5:223-236.
41. Miller, K.S. and Krochta, J.M. 1997. “Oxygen and Aroma Barrier Properties of Edible Films: AReview,” Trends Food Sci. Technol., 8:228-237.
42. Miller, K.S., Chiang, M.T. and Krochta, J.M. 1997. “Heat Curing of Whey Protein Films,” J. Food Sci., 62:1189-1193.
43. Mohamed, S.B. and Stainsby, G. 1984. “Lysine Availability in Protein-Alginate Ester Gels,” Food Chem., 14:1-10.
44. Motoki, M., Nio, N. and Takinami, K. 1987. “Functional Properties of Heterologous Polymer Prepared by Transglutaminase between Milk Casein and Soybean Globulin,” Agric. Biol. Chem., 51:237-239.
45. Naga, M., Kirihara, S., Tokugawa, Y., Tsuda, F. and Hirotsuka, M. October 29, 1996. U.S. patent 5,569,482.
46. Nielsen, P.M. 1995. “Reactions and Potential Industrial Applications of Transglutaminase. Review of Literature and Patents,” Food Biotechnol., 9:119-156.
47. Ogale, A.A., Cunningham, P., Dawson, P.L. and Acton, J.C. 2000. “Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate Films,” J. Food Sci., 65:672-679.
48. Okamoto, S. 1978. “Factors Affecting Protein Film Formation,” Cereal FoodsWorld, 23:256-262.
49. Padgett, T., Han, I.Y. and Dawson, P.L. 1998. “Incorporation of Food-Grade Antimicrobial Compounds into Biodegradable Packaging Films,” J. Food Prot., 61:1330-1335.
50. Park, S.K. and Hettiarachchy, N.S. 2000. Unpublished data. University of Arkansas, Fayetteville, AR, USA.
51. Pérez-Gago, M.B., Nadaud, P. and Krochta, J.M. 1999. “Water Vapor Permeability, Solubility, and Tensile Properties of Heat-Denatured versus Native Whey Protein Films,” J. Food Sci., 64:1034-1037.
52. Petersen, K., Nielsen, V.P., Bertelsen, G., Lawther, M., Olsen, M.B., Nilsson, N.H. and Mortensen, G. 1999. “Potential of Biobased Materials for Food Packaging,” Trends Food Sci. Technol., 10:52-68.
53. Pfeifer, V.F., Sohns, V.E., Conway, H.F., Lancaster, E.B., Dabic, S. and Griffin, E.L. Jr. 1960. “Two-Stage Process for Dialdehyde Starch Using Electrolytic Regeneration of Periodic Acid,” Industr. Engr. Chem., 52:201-206.
54. Pszczola, D.E. 1998. “Addressing Functional Problems in Fortified Foods,” Food Technol., 52(7):38, 40-41, 44, 46.
55. Rampon, V., Robert, P., Nicolas, N. and Dufour, E. 1999. “Protein Structure and Network Orientation in Edible Films Prepared by Spinning Process,” J. Food Sci., 64:313-316.
56. Ranganayaki, M.D. and Stainsby, G. 1978. “Thermostable Gels from Proteins-Alginate Ester Complexes,” Leather Sci., 25:441-442.
57. Rangavajhyala, N., Ghorpade, V.M. and Hanna, M.A. 1997. “Solubility and Molecular Properties of Heat-Cured Soy Protein Films,” J. Agric. Food Chem., 45:4204-4208.
58. Rayner, M., Ciolfi, V., Maves, B., Stedman, P. and Mittal, G.S. 2000. “Development and Application of Soy-Protein Films to Reduce Fat Intake in Deep-Fried Foods,” J. Sci. Food Agric., 80:777-782.
59. Rhim, J.W. 1998. “Modification of Soy Protein Film by Formaldehyde,” Korean J. Food Sci. Technol., 30:372-378.
60. Rhim, J.W., Gennadios, A., Handa, A., Weller, C.L. and Hanna, M.A. 2000. “Solubility, Tensile, and Color Properties of Modified Soy Protein Isolate Films,” J. Agric. Food Chem., 48:4937-4941.
61. Rhim, J.W., Gennadios, A., Weller, C.L., Cezeirat, C. and Hanna, M.A. 1998. “Soy Protein Isolate- Dialdehyde Starch Films,” Industr. Crops Prod., 8:195-203.
62. Rhim, J.W., Wu, Y., Weller, C.L. and Schnepf, M. 1999. “Physical Characteristics of a Composite Film of Soy Protein Isolate and Propyleneglycol Alginate,” J. Food Sci., 64:149-152.
63. Roy, S., Weller, C.L., Gennadios, A., Zeece, M.G. and Testin, R.F. 1999. “Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film-Forming Solutions,” J. Food Sci., 64:57-60.
64. Shih, F.F. 1994. “Interaction of Soy Isolate with Polysaccharide and Its Effect on Film Properties,” JAOCS, 71:1281-1285.
65. Shimada, K. and Cheftel, J.C. 1988. “Determination of Sulfhydryl Groups and Disulfide Bonds in Heat-Induced Gels of Soy Protein Isolate,” J. Agric. Food Chem., 36:147-153.
66. Shirai, M., Watanabe, K. and Okamoto, S. 1974. “Contribution of 11S and 7S Globulins of Soybean Protein to the Formation and Properties of Yuba-Film,” Nippon Shokuhin Kogyo Gakkaishi, 21:324-328.
67. Sian, N.K. and Ishak, S. 1990a. “Effect of pH on Formation, Proximate Composition and Rehydration Capacity of Winged Bean and Soybean Protein-Lipid Film,” J. Food Sci., 55:261-262.
68. Sian, N.K. and Ishak, S. 1990b. “Effect of pH on Yield, Chemical Composition and Boiling Resistance of Soybean Protein-Lipid Film,” Cereal Foods World, 35:748, 750, 752.
69. Soy Protein Council. 1987. Soy Protein Products: Characteristics, Nutritional Aspects, and Utilization. Washington, DC.
70. Soya & Oilseed Bluebook. 1999. Bar Harbor, ME: Soyatech Inc., pp. 225-228.
71. Stuchell, Y.M. and Krochta, J.M. 1994. “Enzymatic Treatments and Thermal Effects on Edible Soy Protein Films,” J. Food Sci., 59:1332-1337.
72. Subirade, M., Kelly, I., Guéguen, J. and Pézolet, M. 1998. “Molecular Basis of Film Formation from a Soybean Protein: Comparison between the Conformation of Glycinin in Aqueous Solution and in Films,” Biol. Macromol., 23:241-249.
73. Tomihata, K., Burczak, K., Shiraki, K. and Ikada, Y. 1992. “Crosslinking and Biodegradation of Native and Denatured Collagen,” Polym. Preprints, 33:534-535.
74. Torres, J.A. 1994. “Edible Films and Coatings from Proteins” in Protein Functionality in Food Systems, eds., N.S. Hettiarachchy and G.R. Ziegler, New York: Marcel Dekker, pp. 467-507.
75. USB (United Soybean Board). 2000. http://www.unitedsoybean.org.
76. USDA (United States Department of Agriculture). 1999. http://www.usda.gov.
77. Weadock, K., Olson, R.M. and Siver, F.H. 1984. “Evaluation of Collagen Cross-Linking Techniques,” Biomater. Med. Dev. Art. Org., 11:293-318.
78. Were, L., Hettiarachchy, N.S. and Coleman, M. 1999. “Properties of Cysteine-Added Soy Protein- Wheat Gluten Films,” J. Food Sci., 64:514-518.
79. Witherly, S.A. 1990. “Soy Formulas Are Not Hypoallergenic,” Am. J. Clin. Nutr., 51:705-706.
80. Wolf, W.J. and Cowan, J.C. 1975. Soybeans as a Food Source. Boca Raton, FL: CRC Press.
81. Wu, L.C. and Bates, R.P. 1972a. “Soy Protein-Lipid Films. 1. Studies on the Film Formation Phenomenon,” J. Food Sci., 37:36-39.
82. Wu, L.C. and Bates, R.P. 1972b. “Soy Protein-Lipid Films. 2. Optimization of Film Formation,” J. Food Sci., 37:40-44.
83. Yannas, I.V. and Tobolsky, A.V. 1967. “Cross-Linking of Gelatine by Dehydration,” Nature, 215:509-510.
84. Yildirim, M. and Hettiarachchy, N.S. 1997. “Biopolymers Produced by Cross-Linking Soybean 11S Globulin with Whey Proteins Using Transglutaminase,” J. Food Sci., 62:270-275.
85. Yildirim, M. and Hettiarachchy, N.S. 1998. “Properties of Films Produced by Cross-Linking Whey Proteins and 11S Globulin Using Transglutaminase,” J. Food Sci., 63:248-252.
86. Yildirim, M., Hettiarachchy, N.S. and Kalapathy, U. 1996. “Properties of Biopolymers from Cross-Linking Whey Protein Isolate and Soybean 11S Globulin,” J. Food Sci., 61:1129-1131, 1164.