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Preparation and characterization of soy protein isolate/SiO 2 nanocomposite films and their walnut oil microcapsules
Author(s) -
Yang Zongling,
Luo Lin,
Fan Fangyu,
Su Jingcheng,
Zhou Chongyin,
Kan Huan
Publication year - 2021
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.50695
Subject(s) - differential scanning calorimetry , materials science , nanocomposite , ultimate tensile strength , soy protein , composite number , nano , thermal stability , composite material , elongation , chemical engineering , chemistry , food science , physics , engineering , thermodynamics
Abstract In this study, nano‐SiO 2 /soy protein isolate composite film was prepared by casting method. The effects of (adding 0%, 1%, 3%, 5%, 7%, and 9% w/w) nano‐SiO 2 on the properties of the resulting blend films were investigated. Results showed that the addition of 5% nano‐SiO 2 exhibited good barrier properties. The mechanical properties including tensile strength and elongation at break of the film with 7% nano‐SiO 2 is increased by 82.6% and 31.49% correspondingly. Differential scanning calorimetry indicated that the melting temperature of the composite film is increased by 56.6°C compared with the pure film. The wall material modified by nano‐SiO 2 (adding 1%, 3%, 5%, 7%, and 9% w/w) was used for encapsulating walnut oil by spray drying. After accelerating oxidation test at 63°C for 12 days, we found that the encapsulation efficiency value of walnut oil microcapsules with 0%, 1%, 3%, 5%, 7%, and 9% nano‐SiO 2 decreased by 64.23%, 48%, 21%, 22%, 21.00%, and 31% respectively. The results suggested that the stability of the core material was improved by adding nano‐SiO 2 to the wall material.