Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films

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dc.contributor.authorAmado, Laís Ravazzi [UNESP]
dc.contributor.authorSilva, Keila de Souza
dc.contributor.authorMauro, Maria Aparecida [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Maringá (UEM)
dc.date.accessioned2020-12-12T02:30:28Z
dc.date.available2020-12-12T02:30:28Z
dc.date.issued2019-01-01
dc.description.abstractComposite 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. 2019, 137, 48732.en
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences, Street Cristóvão Colombo, 2265
dc.description.affiliationDepartment of Technology Maringá State University (UEM), Avenue Ângelo Moreira da Fonseca, 1800
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences, Street Cristóvão Colombo, 2265
dc.identifierhttp://dx.doi.org/10.1002/app.48732
dc.identifier.citationJournal of Applied Polymer Science.
dc.identifier.doi10.1002/app.48732
dc.identifier.issn1097-4628
dc.identifier.issn0021-8995
dc.identifier.scopus2-s2.0-85075729227
dc.identifier.urihttp://hdl.handle.net/11449/201358
dc.language.isoeng
dc.relation.ispartofJournal of Applied Polymer Science
dc.sourceScopus
dc.subjectfilms
dc.subjectmechanical properties
dc.subjectmicroscopy
dc.subjectpolysaccharides
dc.subjectproteins
dc.titleEffects of interactions between soy protein isolate and pectin on properties of soy protein-based filmsen
dc.typeArtigo
unesp.author.orcid0000-0002-0069-102X[1]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE