Alginate and pH Improve Properties of Soy Protein-based Films

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.creatorAmado, Laís Ravazzi-
Autor(es): dc.creatorde Souza Silva, Keila-
Autor(es): dc.creatorMauro, Maria Aparecida-
Data de aceite: dc.date.accessioned2025-08-21T23:25:20Z-
Data de disponibilização: dc.date.available2025-08-21T23:25:20Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s11483-023-09823-5-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/298656-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/298656-
Descrição: dc.descriptionSoy protein isolate (SPI) and its mixture with other biopolymers, such as linear polysaccharides, have been considered as potential components to form biodegradable packaging. Films based on SPI (5% m/m film-forming solution) were prepared with the addition of sodium alginate (ALG) at different concentrations and pH values. The mechanical properties and oxygen permeability were studied and correlated with the crystallinity (X-ray), Fourier transform infrared (FT-IR) spectroscopy and the microstructure (scanning electron microscopy - SEM) of the films. The addition of ALG caused expressive changes in the structural arrangement of the SPI films, especially at pH 6 and 8. The FT-IR spectra of the films also showed the effects of the pH and ALG concentration on the relative intensity of the protein absorption bands, indicating stronger interaction between SPI and ALG at pH 11 than at pH 6 and 8. The resistance of the films was improved with the increasing addition of the polysaccharide, and with the highest alkalinity. Oxygen permeability evaluation of the films formed at pH 11 showed a significant decrease in permeability with increasing incorporation of ALG into the film matrix. The results indicate that the structure and the properties of the SPI-based films were modified and improved with ALG. It was concluded that alginate incorporation in SPI-based films with pH 11 improves mechanical and oxygen barrier properties.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), Rua Cristóvão Colombo, 2265-
Descrição: dc.descriptionDepartment of Food Engineering State University of Maringá (UEM), Av. Colombo, 5790-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology São Paulo State University (UNESP), Rua Cristóvão Colombo, 2265-
Descrição: dc.descriptionFAPESP: 2020/05254-4-
Formato: dc.format256-268-
Idioma: dc.languageen-
Relação: dc.relationFood Biophysics-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMechanical Properties-
Palavras-chave: dc.subjectOxygen Permeability-
Palavras-chave: dc.subjectSodium Alginate-
Palavras-chave: dc.subjectSoy Protein Isolate-
Título: dc.titleAlginate and pH Improve Properties of Soy Protein-based Films-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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