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.
Abstract/Summary: “Proteins account for more than 50% of the dry weight of most cells, and they are instrumental in almost everything organisms do” (Campbell, 1999). The significance of proteins to the continuation of our biological systems is undeniable, and a study of how to quantify proteins seems an appropriate introduction to our studies of biology. In order to study proteins we must first know how to separate then quantify the amount using basic principles of experimental design such as a standard curve. In this experiment we wish to quantify the amount of previously extracted protein by measuring the absorbance of the unknown amount and determining its concentration by overlaying it against a standard curve of the absorbance of known concentrations of the protein. We used the dye agent Bradford Protein Assay to get an absorbance of 0.078, 0.143, 0.393, 0.473, and 0.527 at the protein’s respective concentrations of 0.28, 0.56, 0.84, 1.12, and 1.40 mg/mL. When a best-fit line was applied to the standard curve, and the absorbance of our unknown concentration (0.317 A) plotted, we estimated a concentration of around 0.84 mg/mL of protein. Our calculations indicated a quantity of 168 mg of protein, which was an approximately 8.96% yield of the projected 1875 mg that was expected. Errors that may have led to this small yield percentage may have stemmed from our previous lab and our initial attempts to extract the desired amount of protein.
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
Soy is becoming an increasingly popular food commodity in the United States. This plant serves as one of the food industry’s top cheapest products for food manufacturing processes. Soy derives from the soybean, a leguminous plant widely cultivated for its edible seeds. The soybean originated in China, where the plant was widely famed for being used in a variety of foods, especially when acting as an animal protein replacement. During the late 1700s, the soybeans were imported into the United States. At the time, soy’s main purpose was to serve as a cheaper way to feed farm animals. As time progressed, Americans began using soy for their own nutritional benefits. Although many studies prove positive health benefits from this plant, there are lingering concerns pertaining to the safety of soy consumption.
A Comparison of the Chemical Structures and Production Methods of Silk and Artificial Silk Abstract Despite their seemingly similar exteriors, the chemical structures and production methods of natural silk and the artificial silks, rayon and nylon are quite different. Silk yarn, extracted from the.. from the cocoon of the Bombyx mori moth, is made up of fibroin molecules with beta-pleated. sheet of secondary structures. The fibroin molecules consist of crystalline fibers constructed of regularly paralleled, unfolded polypeptide chains of polyglycylalanine mixed with an amorphous. part.
About 20% of the human body is made up of protein. Because your body doesn’t store protein, it’s important to get enough from your diet each day.
This method is usually carried out on ready to eat food and processed meat and poultry. This method is a proven way to extend shelf life by killing microorganisms and pathogens, which are the reason processed meat such as deli meats last so long. However, there are negative effects of this method. There is a change in nutritional value and sensory value in foods that have been used in this process. It can change the flavour and can cause vitamin and protein destruction. However, non-thermal methods offer an extension in shelf life without changing the sensory values or nutritional values. It is a low cost method of food processing also. Non thermal methods have a big place in the future of food processing as consumers are becoming more aware of the nutritional value of the food, as well as wanting to save money and enjoy the flavour of the
Tofu pudding is a popular jelly form snack in Hong Kong. Traditionally, people use gypsum powder(calcium sulfate), corn flour and hot soy milk to make tofu pudding. Calcium sulfate is one of the coagulants that use most in tofu making (Shurtleff and Aoyagi, 2000). But, why can it turns liquid soy milk to semi-solid form? This report is going to find out the answer and see if there is any way to improve the process.
In modern medicine industry, biological techniques are widely used in the production of pharmaceuticals. Pharmaceutical biotechnology products are the medical products extracted from native biological sources and used for therapeutic or in vivo diagnostic purposes. Normally, these biological products include proteins, such as antibodies, and nucleic acids, such as DNA and RNA. However, as the high sensitivity to external environment, the stability of biopharmaceutical products are easily affected by some physicochemical factors, biological factors, etc. As a result, during the process of manufacturing, packaging and storage, biopharmaceutical products have a high risk of degradation which could lead to significantly negative influences
The Factors that Affect the Rate of Breakdown of the Protein Gelatine by Trypsin Aim To investigate factors that affects the rate of breakdown of the protein gelatine by trypsin. Key Factors: Possible factors that I could change- pH- Different types of enzyme work best at different pH level. The best pH level for an enzyme to be effective depends on its site of action.
Demineralization (DM), deproteinization (DP), decoloration and deacetyation are the basic steps of producing chitosan; this process is costly, thus limiting wider applications of chitosan. Simplification of chitosan production by elimination of the DM or DP step, or reduction of reaction time required for DM and DP (No et al., 2003) would considerably reduce production cost due to reduction in chemical usage, process time, and voluminous wastewater discharge. However, chitosan can be prepared in simple method for some uses, such as coating of eggs. Because that does not require a pure chitosan (No et al., 2005). There are two types of chitosan such as α-chitosan and β- chitosan based on origin (Kim et al., 2007). Chitosan is not dissolved in water or organic solvents, but it soluble in diluted organic acids such as acetic acid, lactic acid and forms viscous solutions (Kim et al., 2006; Chen and Zhao, 2012). Sealing characteristics can be vary with molecular weight of chitosan (Bhale et al., 2003) and solvent type (Kim et al.,
Shree Balaji Guar Gum Industries is one of the leading manufacturers and suppliers of Guar Gum, which is an important ingredient in making food additives, food emulsifier, chemical and food thickener. The product is also used for making Guar Churi, Guar Korma and Guar Gum Splits, which is also offered by our company. The range is produced in different hydration rates, particle sizes and viscosities. Apart, it is sold as white to yellowish odorless powder. Our gamut is known for its better thickening property, easy solubility in cold and hot water, film forming property, good functioning at low temperatures, high viscosity and water binding capacity. Owing to such characteristics, the gamut is catering to the need of textile, paper, pharmaceutical, food and various other industries.
Figure. 2 gives a brief summary of the applications of biomass-derived degradable polymers. Nowadays, there are tremendous interest in research and using of biopolymers in packaging, civil engineering, biomedical and automotive mystery
Oilseeds occupy very important position in the Indian agricultural economy. The varieties of oilseeds grown in India are ground nut, soybean, sesame, sunflower, cotton, safflower, mustard, etc. Oilseed storage proteins are generally rich source of nitrogen. In oilseeds, large amount of proteins are present in protein bodies (Pernollet and Mosse, 1982). Utilization of protein from unconventional sources of vegetable origin, including oilseeds for edible purposes has been explored. The oilseed proteins are categorized into 2 group’s namely low and high molecular weight fractions and based on the sedimentation coefficient the protein fractions are designated as 11S, 7S, 2S protein (Prakash and Rao,
1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
Nanotechnology has found many potential applications in the area of functional foods by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development.