Dissolution and swelling of soy protein isolate hydrogels in alkali

Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels

Hydrogels, polymeric network materials, are capable of swelling and holding the bulk of water in their three-dimensional structures upon swelling. In recent years, hydrogels have witnessed increased attention in food and biomedical applications. In this paper, the available literature related to the design concepts, types, functionalities, and applications of hydrogels with special emphasis on food applications was reviewed. Hydrogels from natural polymers are preferred over synthetic hydrogels. They are predominantly used in diverse food applications for example in encapsulation, drug delivery, packaging, and more recently for the fabrication of structured foods. Natural polymeric hydrogels offer immense benefits due to their extraordinary biocompatible nature. Hydrogels based on natural/edible polymers, for example, those from polysaccharides and proteins, can serve as prospective alternatives to synthetic polymer-based hydrogels. The utilization of hydrogels has so far been limited, despite their prospects to address various issues in the food industries. More research is needed to develop biomimetic hydrogels, which can imitate the biological characteristics in addition to the physicochemical properties of natural materials for different food applications.

Accelerated skin wound healing by soy protein isolate-modified hydroxypropyl chitosan composite films

In this study, a series of hydroxypropyl chitosan (HPCS)/soy protein isolate (SPI) composite films (HCSFs) with different SPI contents were developed via crosslinking, solution casting, and evaporation process. Effects of the SPI content on the structure and physical properties of the HCSFs were characterized by Fourier transform infrared spectroscopy, X-ray diffraction patterns, scanning electron microscopy, swelling kinetics analysis, and mechanical testing. The HCSFs exhibited a lower swelling ratio with an increase in the SPI content. The tensile strength was in a tunable range from 7.88 ± 3.08 to 40.44 ± 2.31 MPa by adjusting the SPI content. Cytocompatibility and hemocompatibility of the HCSFs were evaluated by a series of in vitro assays, including MTT assay, live/dead assay, cell morphology observation, hemolysis ratio testing, and plasma recalcification time measurement. Results showed that the HCSFs support L929 cells attachment and proliferation without obvious hemolysis, indicating good cytocompatibility and hemocompatibility. The potential of resultant HCSFs as the wound dressings was investigated using a full-thickness skin wound model in rats. Results exhibited that the HCSFs with 50% SPI content had the fastest healing speed and the best skin regeneration efficiency and may be a potential candidate as the wound dressing.

A Comparative Study on Fouling and Cleaning Characteristics of Soy Protein Isolate (SPI)

Fouling on heat exchanger surface is a severe problem in food industry. This study investigated the fouling and cleaning behaviors of soy protein isolates (SPI) in heat exchangers, using a previously established real-time monitoring laboratory system. SPI fouling deposit was formed at different surface temperatures of 80, 85 and 90 °C. For cleaning, the effect of the NaOH concentration was investigated. The fouling and cleaning behaviors of whey protein concentrate (WPC) were studied for a qualitative comparison. The two solution concentrations were kept at 6 wt%. Under the constant heat flux condition applied in the experiments, increasing the surface temperature significantly increased the fouling rate of SPI. SPI deposit was much easier to remove compared to WPC deposit. Visualization showed that the cleaning behavior of SPI was different from that of WPC in that it swelled rather quickly followed by the species seeping out from the swollen structure.