title: Blend-modification of soy protein/lauric acid edible films using polysaccharides.
abstract: Different types of polysaccharides (propyleneglycol alginate (PGA), pectin, carrageenan and aloe polysaccharide) were incorporated into soy protein isolate (SPI)/lauric acid (La) films using a co-drying process or by direct addition to form biodegradable composite films with modified water vapour permeability (WVP) and mechanical properties. The WVP of SPI/La/polysaccharide films decreased when polysaccharides were added using the co-drying process, regardless of the type of polysaccharide. The tensile strength of SPI/La film was increased by the addition of polysaccharides, and the percentage elongation at break was increased by incorporating PGA using the co-drying process. Regarding oxygen-barrier performance, no notable differences were observed between the SPI/La and SPI/La/polysaccharide films. The most significant improvement was observed by blending PGA, with the co-dried preparation exhibiting better properties than the direct-addition preparation. Scanning electron microscopy (SEM) revealed that the microstructures of the films are the basis for the differences in the barrier and mechanical properties of the modified blends of SPI, polysaccharides and La.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: rickypan@jiangnan.edu.cn.
authors.forename: Hongyang
authors.initials: H
authors.lastname: Pan
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Jie
authors.initials: J
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D005503:Food Additives / Q000737:chemistry*; D005504:Food Analysis; D007529:Isoflavones; D007850:Lauric Acids / Q000737:chemistry*; D008855:Microscopy, Electron, Scanning; D011134:Polysaccharides / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry
chemical_list: D005503:Food Additives; D007529:Isoflavones; D007850:Lauric Acids; D011134:Polysaccharides; D030262:Soybean Proteins; C030358:lauric acid
keywords: Co-dried preparation; Edible film; Mechanical property; Microstructures of the films; Moisture barrier property