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Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films
Author(s) -
Amado Laís Ravazzi,
Silva Keila de Souza,
Mauro Maria Aparecida
Publication year - 2020
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.48732
Subject(s) - soy protein , pectin , coacervate , ultimate tensile strength , oxygen permeability , chemical engineering , zeta potential , solubility , materials science , chemistry , oxygen , composite material , food science , chromatography , organic chemistry , nanoparticle , engineering
Composite films in coacervation condition offer an alternative to change properties of protein‐based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in foods. Maximum interactions between soy protein isolate (SPI) (5%) and high methoxyl pectin (PEC) (0.5, 1, 1.5, and 2%), by zeta potential analysis, are found at a pH of 3. The transparency of the SPI films is lost at this pH. When PEC is added to SPI films, the elasticity, solubility, and permeability to water vapor are not significantly altered, but the tensile strength increases. Permeabilities to oxygen are higher for low PEC contents, but as PEC is added, their values are typical of SPI films produced at a pH of 11. A homogeneous structure is found at the higher PEC concentrations. The interactions of PEC–SPI can be useful to tailor films and coatings for applications such as to carry and protect substances of interest. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137 , 48732.