Characteristics of Protein Based Biopolymer and Its Application

Characteristics of Protein Based Biopolymer and Its Application

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Soy Protein Films
Soy proteins are inexpensive, abundant, biodegradable and have nutritional value, they show the potential to be developed as biodegradable and edible films. Protein based edible films can form bonds at diverse positions and offer high potential for forming numerous linkages. However, soy protein films still have low moisture barrier properties because of their hydrophilic property and the considerable amount of hydrophilic plasticiser used in film preparation. One broadly used method to enhance the water vapor barrier of films has been the integration of hydrophobic compounds such as lipids into the film forming solution. In addition, another way to get better the properties of soy protein film is to alter the protein network arrangement through cross-linking of the protein chains. The occurrence of reactive functional groups in the amino acid side chain of protein makes this cross-linking process achievable through enzymatic, chemical or physical treatments. The exceptionally low O2 permeability values of soy protein isolates (SPI) films provide an opportunities for preserving foods from oxidative deterioration [45]. SPI film is used for delaying the oxidation and hydrolysis reaction of packaged lard [45]. Therefore, SPI films have potential as a packaging material which will preserve the qualities of stored food ingredients. A succession of SPI and agar blend films containing 33% glycerol as plasticiser have fabricated and its tentative results exposed that hydrogen bonding interactions existed among soy protein and agar [50]. The tensile strength of the blend films enhanced with the incorporation of agar at different concentration. With the increase of agar, the tensile strength of the blend films raised from 4.1 MP to 24.6 MPa [50]. In another study food grade carboxymethyl cellulose (CMC) and SPI blend fruitfully employed to fabricate novel edible cast films [3]. The XRD investigated reveals that SPI anc CMC are extremely compatible, and addition of glycerol reduces the crystallinity of CMC/SPI blends. Researchers have tried to advance the properties of soy protein films that have major potential applications in the food and packaging industry [105-107]. It is estimated that in the U.S., about 25000 to 50000 metric tons of soy proteins are used in paper coatings [108]. It is found that SPI coated paper act as gas and oil barrier as well as have adequate mechanical properties, for extending the shelf life of food products [109]. Rhim and colleagues [110] gives a statement that the water resistance of SPI coated paper boards is higher than that of alginate-coated paperboards.

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