Modification of Soy Protein Isolate-Polyethylene Glycol Composite Packaging Films with Ethylene Glycol

Pei Wang; Zhen Huang; Wei Zheng; Ma Dong Si

doi:10.4028/www.scientific.net/AMM.731.565

Paper Titles

Preparation and Characterization of Fluorinated Acrylate Copolymer Emulsion
p.541

Stability Effect of Silver Nanoparticle Colloid
p.547

Synthesis of Polyfunctional Castor Oil-Based Polyurethane Acrylate by the Auxiliary of Thiol-Ene Click Reaction
p.553

Studies on the Relations between Dispersivity and Covering Property of White Water-Based Ink
p.558

Modification of Soy Protein Isolate-Polyethylene Glycol Composite Packaging Films with Ethylene Glycol
p.565

Preparation and Characterization of Poly(Dimethyl Diallyl Ammonium Chloride)/Modified SiO₂ Spherical Brushes
p.569

Benzoylformamides as New Photocaged Bases for Free Radical Photopolymerization
p.573

Preparation and Properties of Poly(L-Lactid Acid)/Organo-Montmorillonite Composites by Solution Casting Method
p.578

Study on Aluminium Coating Process of Holographic Anti-Counterfeiting Cigarette Packet
p.584

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 731Modification of Soy Protein Isolate-Polyethylene...

Modification of Soy Protein Isolate-Polyethylene Glycol Composite Packaging Films with Ethylene Glycol

Abstract:

With soy protein isolate (SPI) as the main raw material, and ethylene glycol (EG) and polyethylene glycol (PEG) as two additives, a number of SPI-based films were prepared through the solution casting method. Results show that the film flexibility is obviously improved after adding EG and the film tensile strength and elongation at break could reach more than 10.5 MPa and 140%, respectively. The antimicrobial results exhibit EG has higher antibacterial effect against both bacteria of E. coli and S. aureus than PEG-400.

You might also be interested in these eBooks

Advanced Printing and Packaging Materials and Technologies

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volume 731)

Pages:

565-568

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.731.565

Citation:

Cite this paper

Online since:

January 2015

Authors:

Pei Wang, Zhen Huang*, Wei Zheng, Ma Dong Si

Keywords:

Antibacterial, Blending, Ethylene Glycol, Polyethylene Glycol, Soy Protein Isolate Film

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

* - Corresponding Author

References

[1] R. Kumar, V. Choudhary, S. Mishra, I.K. Varma and B. Mattiason: Ind. Crop Prod. Vol. 16(2002), p.155.

Google Scholar

[2] S.N. Swain, S.M. Biswal, P.K. Nanda and P.L. Nayak: J. Polym. Environ. Vol. 12(2004), p.35.

Google Scholar

[3] S.J. Huang, in: Degradable Polymers, Recycling, and Plastics Waste Management, edited by A.C. Albertsson and S.J. Huang, Marcel Dekker, New York(1995).

Google Scholar

[4] Z. Huang, S. –S. Liu, Y. –C. Han, J. –J. Song and Y. –R. Wang: China Printing & Packaging Study Vol. 4(2012), p.51 (In Chinese).

Google Scholar

[5] G. Denavi, D.R. Tapia-Blacido, M.C. Anon, P.J.A. Sobral, A.N. Mauri and F.C. Menegalli: J. Food Eng. Vol. 90(2009), p.341.

Google Scholar

[6] S.K. Park and N.S. Hettiarachchy: J. Agric. Food Chem. Vol. 48(2000), p.3027.

Google Scholar

[7] A. Orliac, A. Rouilly, F. Silvestr and L. Rigal: Ind. Crop Prod. Vol. 18(2003), p.91.

Google Scholar

[8] 8F.M. Vanin, P.J.A. Sobral, F.C. Menegalli, R.A. Carvalho and A.M.Q.B. Habitante: Food Hydrocolloids Vol. 19(2005), p.899.

DOI: 10.1016/j.foodhyd.2004.12.003

Google Scholar

[9] 9J. –L. Audic and B. Chaufer: Eur. Polym. J. Vol. 41(2005), p. (1934).

Google Scholar

[10] 10N. Cao, X. Yang and Y. Fu: Food Hydrocolloids Vol. 23 (2009), p.729.

Google Scholar

[11] 11R. Sothornvit and J.M. Krochta: J. Food Eng. Vol. 50 (2001), p.149.

Google Scholar

[12] 12A. Jongjareonrak, S. Benjakul, W. Visessanguan and M. Tanaka: Eur. Food Res. Techn. Vol. 222(2006), p.229.

Google Scholar

[13] 13N.V. Motlagh, M.T.H. Mosavian and S.A. Mortazavi: Packag. Technol. Sci. Vol. 26(2013), p.39.

Google Scholar