title: Properties of cast films from hemp (Cannabis sativa L.) and soy protein isolates. A comparative study.
abstract: The properties of cast films from hemp protein isolate (HPI) including moisture content (MC) and total soluble mass (TSM), tensile strength (TS) and elongation at the break (EAB), and surface hydrophobicity were investigated and compared to those from soy protein isolate (SPI). The plasticizer (glycerol) level effect on these properties and the interactive force pattern for the film network formation were also evaluated. At some specific glycerol levels, HPI films had similar MC, much less TSM and EAB, and higher TS and surface hydrophobicity (support matrix side), as compared to SPI films. The TS of HPI and SPI films as a function of plasticizer level (in the range of 0.3-0.6 g/g of protein) were well fitted with the exponential equation with coefficient factors of 0.991 and 0.969, respectively. Unexpectedly, the surface hydrophobicity of HPI films (including air and support matrix sides) increased with increasing the glycerol level (from 0.3 to 0.6 g/g of protein). The analyses of protein solubility of film in various solvents and free sulfydryl group content showed that the disulfide bonds are the prominent interactive force in the HPI film network formation, while in the SPI case, besides the disulfide bonds, hydrogen bonds and hydrophobic interactions are also to a similar extent involved. The results suggest that hemp protein isolates have good potential to be applied to prepare protein film with some superior characteristics, e.g., low solubility and high surface hydrophobicity.
authors: Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, P. R. China.
authors: Shou-Wei
authors: SW
authors: Yin
authors: Chuan-He
authors: CH
authors: Tang
authors: Qi-Biao
authors: QB
authors: Wen
authors: Xiao-Quan
authors: XQ
authors: Yang
mesh_terms: D002188:Cannabis / Q000737:chemistry*; D018857:Food Packaging / Q000295:instrumentation*; D057927:Hydrophobic and Hydrophilic Interactions; D019563:Mechanics; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry*; D013438:Sulfhydryl Compounds / Q000032:analysis; D013718:Tensile Strength
chemical_list: D030262:Soybean Proteins; D013438:Sulfhydryl Compounds