Preparation and characterization of soy protein isolate films by pretreatment with cysteine
The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2–8 mmol/L cystein...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523001785 |
| _version_ | 1797798649447579648 |
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| author | Jialin Jiang Linfan Shi Zhongyang Ren Wuyin Weng |
| author_facet | Jialin Jiang Linfan Shi Zhongyang Ren Wuyin Weng |
| author_sort | Jialin Jiang |
| collection | DOAJ |
| description | The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2–8 mmol/L cysteine. After treatment with 1 mmol/L cysteine, the film solubility decreased from 70.40% to 57.60%, but the other physical properties did not change. The water vapor permeability and contact angle of SPI films increased as cysteine concentration increased from 4 mmol/L to 8 mmol/L, whereas the film elongation at break decreased. Based on scanning electron microscopy and X-ray diffraction results, cysteine crystallization could be aggregated on the surface of SPI films treated with 4 or 8 mmol/L cysteine. In conclusion, pretreatment with approximately 2 mmol/L cysteine could reduce the viscosity of SPI-based FFS, but did not change the physicochemical properties of SPI films. |
| first_indexed | 2024-03-13T04:07:00Z |
| format | Article |
| id | doaj.art-1816b80f4b6b4eb8b5ac09f8889ef288 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-13T04:07:00Z |
| publishDate | 2023-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-1816b80f4b6b4eb8b5ac09f8889ef2882023-06-21T06:59:42ZengElsevierFood Chemistry: X2590-15752023-06-0118100735Preparation and characterization of soy protein isolate films by pretreatment with cysteineJialin Jiang0Linfan Shi1Zhongyang Ren2Wuyin Weng3College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, ChinaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, China; Corresponding author at: College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.The effect of cysteine concentration on the viscosity of soy protein isolate (SPI)-based film-forming solution (FFS) and physicochemical properties of SPI films was investigated. The apparent viscosity of FFS decreased after adding 1 mmol/L cysteine but did not change after adding 2–8 mmol/L cysteine. After treatment with 1 mmol/L cysteine, the film solubility decreased from 70.40% to 57.60%, but the other physical properties did not change. The water vapor permeability and contact angle of SPI films increased as cysteine concentration increased from 4 mmol/L to 8 mmol/L, whereas the film elongation at break decreased. Based on scanning electron microscopy and X-ray diffraction results, cysteine crystallization could be aggregated on the surface of SPI films treated with 4 or 8 mmol/L cysteine. In conclusion, pretreatment with approximately 2 mmol/L cysteine could reduce the viscosity of SPI-based FFS, but did not change the physicochemical properties of SPI films.http://www.sciencedirect.com/science/article/pii/S2590157523001785Soy protein isolateCysteineViscosityPhysicochemical propertiesEdible films |
| spellingShingle | Jialin Jiang Linfan Shi Zhongyang Ren Wuyin Weng Preparation and characterization of soy protein isolate films by pretreatment with cysteine Food Chemistry: X Soy protein isolate Cysteine Viscosity Physicochemical properties Edible films |
| title | Preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| title_full | Preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| title_fullStr | Preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| title_full_unstemmed | Preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| title_short | Preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| title_sort | preparation and characterization of soy protein isolate films by pretreatment with cysteine |
| topic | Soy protein isolate Cysteine Viscosity Physicochemical properties Edible films |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523001785 |
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