The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film

► Wheat bran cellulose (WC) were prepared. ►Microcrystalline wheat bran cellulose (MWC) were prepared. ► Ultrasonic/microwave assisted treatment has been used to modify MWC to MMWC. ► WC, MWC, and MMWC content in the SPI films improved the properties of the films. ► The SPI/MMWC film showed the best...

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Bibliographic Details
Published in:Journal of food engineering 2013-01, Vol.114 (2), p.183-191
Main Authors: Wang, Zhe, Sun, Xiu-xiu, Lian, Zi-xuan, Wang, Xiao-xuan, Zhou, Jing, Ma, Zhong-su
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Cellulose
Edible
Edible film
edible films
Fillers
Food engineering
Food industries
Foods
Fundamental and applied biological sciences. Psychology
General aspects
hydrogen bonding
Hydrogen bonds
Microcrystalline wheat-bran cellulose
microwave treatment
Microwaves
Particle size
Proteins
Soy protein isolate
thermal properties
Ultrasonic/microwave assisted treatment
wheat bran
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Summary:► Wheat bran cellulose (WC) were prepared. ►Microcrystalline wheat bran cellulose (MWC) were prepared. ► Ultrasonic/microwave assisted treatment has been used to modify MWC to MMWC. ► WC, MWC, and MMWC content in the SPI films improved the properties of the films. ► The SPI/MMWC film showed the best properties. Wheat-bran cellulose (WC) and microcrystalline wheat-bran cellulose (MWC) were prepared, and edible films containing different ratios of soy protein isolate (SPI) with WC, MWC, and ultrasonic/microwave modified MWC (MMWC) were made by casting. The different proportions and particle size of the fillers (WC, MWC, and MMWC) affected the properties of each of the films. The SPI/MMWC film demonstrated the best properties: MMWC had a smaller particle size and more free hydroxyls on the surface, enabling the formation of stronger intra-molecular hydrogen bonds with SPI that yielded a blend film with a homogeneous, compact structure. The different thermal properties of the films were also mainly attributed to their structures. In addition, FT-IR showed the association between SPI and the fillers, while SEM showed that the surface morphology of the SPI/MMWC film was smoother and more homogeneous.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.08.004