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Plastic performance of soybean protein components

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Journal of the American Oil Chemists' Society : Volume 75

Journal of the American Oil Chemists' Society : Volume 74

Plastic performance of soybean protein components

Content Provider	Springer Nature Link
Author	Sun, Xiuzhi Susan Kim, Hak Ryang Mo, Xiaoqun
Copyright Year	1999
Abstract	Soybean proteins recently have been considered as petroleum polymer alternatives in the manufacture of adhesives, plastics, and various binders. The objective of this work was to characterize the plastic performance of soybean protein components during molding processes. Two major soybean protein fractions, 7S-rich globulin (7S-RG) and 11S-rich globulin (11S-RG) were separated from defatted soybean flour, and their purity was examined by sodium dodecyl sulfate-polyacrylamide gel eletrophoresis and high-performance liquid chromatography. The thermal transition properties of the two fractions at 10% moisture content were 137.6°C for 7S and 163°C for 11S, as analyzed using differential scanning calorimetry (DSC). Plastics were prepared using a hot press at various molding temperatures that were selected based on the proteins’ thermal transition temperatures obtained by DSC. The plastics were evaluated for mechanical properties, water absorption, and microstructure. The plastics prepared with temperatures at or close to the thermal transition temperature showed a smooth, uniform, and complex structure. Results showed that the plastics made from 11S-RG at its thermal transition temperature were stronger (35 MPa) and had lower water absorption than those made from 7S-RG at 145°C (26 MPa). The plastics made from the 7S- and 11S-RG mixture had the highest tensile strength (39 MPa) and medium water absorption compared to those made from 7S- and 11S-RG alone. These mechanical properties and water absorption behaviors were significantly affected by molding temperatures. The results obtained from this research indicated that interaction between 7S- and 11S-RG could occur during molding and that thermal transition temperature played an important role in thermal processing of soybean proteins.
Starting Page	117
Ending Page	123
Page Count	7
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	76
Issue Number	1
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	1999-01-01
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	7S and 11S globulins biodegradable plastics DSC HPLC mechanical properties molding SDS-PAGE soy protein thermal transition water absorption Industrial Chemistry/Chemical Engineering Analytical Chemistry Chemistry/Food Science Biotechnology Biomaterials Agriculture
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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A Study on Subunit Groups of Soybean Protein Extracts under SDS-PAGE

Urea-Modified Soy Globulin Proteins (7S and 11S): Effect of Wettability and Secondary Structure on Adhesion

Thermal properties and adhesion strength of modified soybean storage proteins

The influences of coagulation conditions and storage proteins on the textural properties of soy-curd (tofu)

Fractionation of Soybean Globulins Using Ca$^{2+}$ and Mg$^{2+}$: A Comparative Analysis

Interactions During Heat-induced Gelation in a Mixed System of Soybean 7S and 11S Globulins

Quantitative trait loci for β-conglycinin (7S) and glycinin (11S) fractions of soybean storage protein

A new approach to genetic alteration of soybean protein composition and quality

Effect of ratio of 7S and 11S globulin on the properties of the mixture for molded soybean protein materials

Plastic performance of soybean protein components

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