Effects of drying conditions on some physical properties of soy protein films

Autores
Denavi, Gabriela Alejandra; Tapia Blacido, D. R.; Añon, Maria Cristina; Sobral, P. J. A.; Mauri, Adriana Noemi; Menegalli, F. C.
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 _C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS–Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (_50%) for films obtained at high RH and temperatures ranging from 45 to 76 _C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (_40%). The optimal drying conditions determined by RSM were: 70 _C and 30% RH for CSPI films and 60 _C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.
Fil: Denavi, Gabriela Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tapia Blacido, D. R.. Universidade Estadual de Campinas; Brasil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sobral, P. J. A.. Universidade de Sao Paulo; Brasil
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Menegalli, F. C.. Universidade Estadual de Campinas; Brasil
Materia
CASTING
DRYING CONDITIONS
EDIBLE FILMS
MECHANICAL PROPERTIES
SOLUBILITY
SOY PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/160890
Acceder
id CONICETDig_f8a6d829a5ebd4a61545f9e7bf1448e0
oai_identifier_str oai:ri.conicet.gov.ar:11336/160890
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effects of drying conditions on some physical properties of soy protein filmsDenavi, Gabriela AlejandraTapia Blacido, D. R.Añon, Maria CristinaSobral, P. J. A.Mauri, Adriana NoemiMenegalli, F. C.CASTINGDRYING CONDITIONSEDIBLE FILMSMECHANICAL PROPERTIESSOLUBILITYSOY PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 _C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS–Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (_50%) for films obtained at high RH and temperatures ranging from 45 to 76 _C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (_40%). The optimal drying conditions determined by RSM were: 70 _C and 30% RH for CSPI films and 60 _C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.Fil: Denavi, Gabriela Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Tapia Blacido, D. R.. Universidade Estadual de Campinas; BrasilFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sobral, P. J. A.. Universidade de Sao Paulo; BrasilFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Menegalli, F. C.. Universidade Estadual de Campinas; BrasilElsevier2009-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/160890Denavi, Gabriela Alejandra; Tapia Blacido, D. R.; Añon, Maria Cristina; Sobral, P. J. A.; Mauri, Adriana Noemi; et al.; Effects of drying conditions on some physical properties of soy protein films; Elsevier; Journal of Food Engineering; 90; 3; 2-2009; 341-3490260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877408003361info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.07.001info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:20Zoai:ri.conicet.gov.ar:11336/160890instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:20.982CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effects of drying conditions on some physical properties of soy protein films
title Effects of drying conditions on some physical properties of soy protein films
spellingShingle Effects of drying conditions on some physical properties of soy protein films
Denavi, Gabriela Alejandra
CASTING
DRYING CONDITIONS
EDIBLE FILMS
MECHANICAL PROPERTIES
SOLUBILITY
SOY PROTEINS
title_short Effects of drying conditions on some physical properties of soy protein films
title_full Effects of drying conditions on some physical properties of soy protein films
title_fullStr Effects of drying conditions on some physical properties of soy protein films
title_full_unstemmed Effects of drying conditions on some physical properties of soy protein films
title_sort Effects of drying conditions on some physical properties of soy protein films
dc.creator.none.fl_str_mv Denavi, Gabriela Alejandra
Tapia Blacido, D. R.
Añon, Maria Cristina
Sobral, P. J. A.
Mauri, Adriana Noemi
Menegalli, F. C.
author Denavi, Gabriela Alejandra
author_facet Denavi, Gabriela Alejandra
Tapia Blacido, D. R.
Añon, Maria Cristina
Sobral, P. J. A.
Mauri, Adriana Noemi
Menegalli, F. C.
author_role author
author2 Tapia Blacido, D. R.
Añon, Maria Cristina
Sobral, P. J. A.
Mauri, Adriana Noemi
Menegalli, F. C.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CASTING
DRYING CONDITIONS
EDIBLE FILMS
MECHANICAL PROPERTIES
SOLUBILITY
SOY PROTEINS
topic CASTING
DRYING CONDITIONS
EDIBLE FILMS
MECHANICAL PROPERTIES
SOLUBILITY
SOY PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 _C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS–Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (_50%) for films obtained at high RH and temperatures ranging from 45 to 76 _C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (_40%). The optimal drying conditions determined by RSM were: 70 _C and 30% RH for CSPI films and 60 _C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.
Fil: Denavi, Gabriela Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Tapia Blacido, D. R.. Universidade Estadual de Campinas; Brasil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Sobral, P. J. A.. Universidade de Sao Paulo; Brasil
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Menegalli, F. C.. Universidade Estadual de Campinas; Brasil
description The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained under laboratory conditions (LSPI) were evaluated using the response surface methodology (RSM). Soy protein films were prepared by casting using glycerol as plasticizer. The films were dried in a chamber with air circulation under controlled conditions of relative humidity (24%, 30%, 45%, 60%, 66%) and air temperature (34, 40, 55, 70, 76 _C). It was verified that mechanical properties of films made from LSPI and CSPI are influenced in a very different way by the drying conditions due to a diverse initial protein conformation in both materials, as was revealed by DSC and SDS–Page studies. The solubility of the LSPI film was affected by temperature and relative humidity, being lowest (_50%) for films obtained at high RH and temperatures ranging from 45 to 76 _C. For CSPI films, in contrast, solubility did not depend on the drying process and it remained relatively constant (_40%). The optimal drying conditions determined by RSM were: 70 _C and 30% RH for CSPI films and 60 _C and 60% RH for LSPI films. Dried under these conditions, CSPI films presented a higher tensile strength, lower elongation at break, lower solubility and better water and oxygen permeability than LSPI ones.
publishDate 2009
dc.date.none.fl_str_mv 2009-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/160890
Denavi, Gabriela Alejandra; Tapia Blacido, D. R.; Añon, Maria Cristina; Sobral, P. J. A.; Mauri, Adriana Noemi; et al.; Effects of drying conditions on some physical properties of soy protein films; Elsevier; Journal of Food Engineering; 90; 3; 2-2009; 341-349
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/160890
identifier_str_mv Denavi, Gabriela Alejandra; Tapia Blacido, D. R.; Añon, Maria Cristina; Sobral, P. J. A.; Mauri, Adriana Noemi; et al.; Effects of drying conditions on some physical properties of soy protein films; Elsevier; Journal of Food Engineering; 90; 3; 2-2009; 341-349
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877408003361
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2008.07.001
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613023308709888
score 13.070432

Publicaciones similares