Premium
Improving wet strength of soy protein films using oxidized sucrose
Author(s) -
Liu Linyun,
Chen Zhize,
Wang Bijia,
Yang Yiqi
Publication year - 2015
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.41473
Subject(s) - soy protein , sucrose , hydrolysis , chemical modification , materials science , chemical engineering , mechanical strength , chemical stability , chemistry , composite material , polymer chemistry , organic chemistry , food science , engineering
The chemical modification of soy protein isolate (SPI) with various amounts of oxidized sucrose was performed in this study. The poor mechanical properties and lack of hydrolysis resistance of SPI have limited its applications in various fields. Although chemical modification proved to be an effective method to enhance the properties of SPI films, current SPI modifiers are either expensive, toxic, or do not impart the satisfiable properties to the modified materials. In this research, the possibility of modification of SPI films using oxidized sucrose to improve their strength and stability was examined. At optimal conditions, oxidized sucrose‐modified SPI films showed about 50% higher wet strength than the control films. The melting temperature of modified SPI film was 26°C higher than the unmodified control. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132 , 41473.