Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films-Reference-Cited by-同舟云学术

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Published:2017 Issue:83 Volume:7 Page:52357-52365
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Li¹²³⁴⁵^ORCID,Lin Wei-Jing¹²³⁴⁵,Liu Hong-Zhi¹²³⁴⁵,Shi Ai-Min¹²³⁴⁵,Hu Hui¹²³⁴⁵,Nasir Mehmet Nail⁶⁷⁸⁹,Deleu Magali⁶⁷⁸⁹,Wang Qiang¹²³⁴⁵

Affiliation:

1. Institute of Food Science and Technology

2. Chinese Academy of Agricultural Sciences

3. Key Laboratory of Agro-Products Processing

4. Ministry of Agriculture

5. Beijing 100193

6. AgricultureisLife Plateform

7. Laboratoire de Biophysique Moléculaire aux Interfaces

8. Gembloux Agro-Bio Tech – University of Liege

9. Belgium

Abstract

PPI films incorporated with xylose were prepared. Addition of xylose increases tensile strength and elongation, and reduces solubility of the film. Films had more homogeneity and denser structure with the addition of xylose 10%.

Funder

FNRS

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA07381J

Reference36 articles.

1. Microstructure and mechanical properties of soy protein/agar blend films: Effect of composition and processing methods

2. Structure and Morphology of Wheat Gluten Films: From Polymeric Protein Aggregates toward Superstructure Arrangements

3. Thermoplastic films from peanut proteins extracted from peanut meal

4. Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder

5. Preparation and properties of peanut protein films crosslinked with citric acid

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study;Food Chemistry;2024-09

2. Recent processing of peanut protein in food industry: a molecular structure perspective;International Journal of Food Science & Technology;2024-02-25

3. Gallic acid crosslinked peanut protein‐corn starch composite edible films produced at alkaline pH with ultrasound application;Journal of Applied Polymer Science;2024-02-17

4. Advances of blend films based on natural food soft matter: Multi-scale structural analysis;International Journal of Biological Macromolecules;2024-02

5. A casein-based biodegradable and sustainable capacitive sensor;Materials Chemistry and Physics;2024-02