Effect of the extent and morphology of phase separation on the thermal behavior of co-blending systems based on soy protein isolate/alginate

摘要: A series of soy protein isolate (SPI)-based film-forming solutions were prepared by a co-drying process or direct addition alginate (ALG), with different degrees phase separation and morphologies. For non-phase system, single Tg the data was well fit calculation results Couchman–Karasz quotation; moreover, initial state SPI/ALG (20:1) (10:1) after homogenization deposition for 30 min exhibited good uniformity; thus, value also measured in these cases (96.28 °C, 85.37 °C 112.03 °C respectively). Two values 74.11 °C 108.24 °C (20:1), 72.86 °C 110.11 °C determined 100% systems. The mixed interface, SPI-rich phase, ALG-rich co-blending system formed, resulting three 74.32 °C, 90.15 °C 125.17 °C. SPI/ALG-CO systems could significantly improve interface properties surface activity each component. understanding led to new insights defining limit between rubbery glassy states