Effect of Ferulic Acid and its Oxide on Qualities of Soy Protein-Isolate/Chitosan Composite Films

Abstract:

The effect of ferulic acid (FA) and oxidized ferulic acid (OFA) on performances of the soybean protein-isolate/chitosan composite films was evaluated. The FA and OFA showed an excellent compatibility and miscibility of in the composite films, and leaded the surface more compact and smooth. The FA and OFA also enhanced the thermal stability of the composite films. The FA and OFA enhanced the performance of the composite films by raising the band energy of the crosslinked molecules.

• Periodical: Applied Mechanics and Materials (Volumes 716-717)
• Pages: 24-27
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.716-717.24
• Online since: December 2014
• Authors: Chao Zhang*, Xiao Fei Guo, Yue Ma, Xiao Yan Zhao
• Keywords: Crosslinking, Edible Film, Ferulic Acid, Soy Protein-Isolate

References

[1] Marquie C, Aymard C, Cuq JL, Guilbert S. Biodegradable packaging made from cotton seed flour: formation and improvement by chemical treatments with gossypol, formaldehyde, and glutaraldehyde[J]. Journal of Agricultural and Food Chemistry, 1995, 43 2762-2767.

DOI: 10.1021/jf00058a040

[2] Anker M, Berntsen J, Hermansson A-M, Stading M. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride[J]. Innovative Food Science & Emerging Technologies, 2002, 3(1) 81-92.

DOI: 10.1016/s1466-8564(01)00051-0

[3] Figueroa-Espinoza MC, Morel MH, Surget A, Asther M, Moukha S, Sigoillot JC, Rouau X. Attempt to crosslink feruloylated arabinoxylans and proteins with a fungal laccase[J]. Food Hydrocolloids, 1999, 13 65-71.

DOI: 10.1016/s0268-005x(98)00072-1

[4] Ou S, Wang Y, Tang S, Huang C, Jackson MG. Role of ferulic acid in preparing edible films from soy protein isolate[J]. Journal of Food Engineering, 2005, 70(2) 205-210.

DOI: 10.1016/j.jfoodeng.2004.09.025

[5] Mathew S, Abraham TE. Characterisation of ferulic acid incorporated starch–chitosan blend films[J]. Food Hydrocolloids, 2008, 22(5) 826-835.

DOI: 10.1016/j.foodhyd.2007.03.012

[6] Lefévre T, Subirade M. Molecular structure and interaction of biopolymers as viewed by fourier transform infrared spectroscopy: model studies on β-lactoglobulin[J]. Food Hydrocolloids, 2001, 15(4-6) 365-376.

DOI: 10.1016/s0268-005x(01)00056-x

[7] Zhang C, Zhang H, Wang L, Zhang J, Yao H. Purification of antifreeze protein from wheat bran (Triticum aestivum L. ) based on its hydrophilicity and ice-binding capacity[J]. Journal of Agricultural and Food Chemistry, 2007, 55(19) 7654-7658.

DOI: 10.1021/jf0715065

[8] Cao N, Fu Y, He J. Mechanical properties of gelatin films cross-linked, respectively, by ferulic acid and tannin acid[J]. Food Hydrocolloids, 2007, 21(4) 575-584.

DOI: 10.1016/j.foodhyd.2006.07.001

[9] Schmidt V, Soldi V. Influence of polycaprolactone-triol addition on thermal stability of soy protein isolate based films[J]. Polymer degradation and stability, 2006, 91(12) 3124-3130.

DOI: 10.1016/j.polymdegradstab.2006.07.016

[10] Oudgenoeg G, Hilhorst R, Piersma SR, Boeriu CG, Gruppen H, Hessing M, Voragen AG, Laane C. Peroxidasemediated cross-linking of a tyrosine-containing peptide with ferulic acid[J]. Journal of Agricultural and Food Chemistry, 2001, 49 2503-2510.

DOI: 10.1021/jf000906o

[11] Dangaran KL, Cooke P, Tomasula PM. The effect of protein particle size reduction on the physical properties of CO2-precipitated casein films[J]. Journal of Food Science, 2006, 71(4) E196-E201.

DOI: 10.1111/j.1750-3841.2006.00012.x

[12] Snis A, Panas I. Surface complexes of nitric oxide: adsorption of anionic NO and N2O2 on CaO[J]. Surface Science, 1998, 412 477-488.

DOI: 10.1016/s0039-6028(98)00469-5