Fabrication, properties and applications of soy-protein-based materials: A review

International Journal of Biological Macromolecules
Huafeng TianAimin Xiang

Abstract

The environmental crisis caused by the use of petroleum-based nondegradable polymers and the impending petroleum finite resources have directly threatened human being's sustainable development. Therefore, ecofriendly polymers based on natural renewable resources are attracting more and more attention. As the byproducts of soy oil industries, soy protein, is regarded as a viable alternative for petroleum-based polymeric products. In order to improve the physical properties, especially the mechanical properties and water resistance that limit their extensive applications, different modifications were adopted. Among these efforts, incorporating nanoparticles and blending with other polymers are proved to be effective ways. The properties of the resulting materials are highly dependent on the processing methods, nature of the components, dispersion status and the compatibility. This review intends to provide a clear overview on preparation, properties, and applications of soy-protein-based materials. These biodegradable materials will find more and more potential applications in biodegradable foams, edible films, packaging materials, biomedical materials, etc.

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Citations

Feb 23, 2019·Materials·Alexandra Muñoz-BonillaMarta Fernández-García
Dec 1, 2020·Critical Reviews in Food Science and Nutrition·Indra Bhusan BasumatarySantosh Kumar
Jan 29, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Muhammad Umar Aslam KhanRashid Amin
Mar 12, 2021·International Journal of Biological Macromolecules·Zoha NoralianIsa Erfanian
Mar 18, 2021·Biochemical Society Transactions·H AgnierayL J Domigan
Nov 2, 2020·International Journal of Biological Macromolecules·Wanli ZhangWeibo Jiang
Jun 2, 2021·International Journal of Biological Macromolecules·Usman AminMuthu Thiruvengadam
Jul 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Magdalena MikusMonika Janowicz
Dec 9, 2020·Food Research International·Janani MuthukumarRamalingam Chidambaram

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