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Anil N Netravali - One of the best experts on this subject based on the ideXlab platform.
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green composites ii environment friendly biodegradable composites using ramie fibers and Soy Protein Concentrate spc resin
Fibers and Polymers, 2006Co-Authors: Sunghyun Nam, Anil N NetravaliAbstract:Fully biodegradable and environment-friendly green composite specimens were made using ramie fibers and Soy Protein Concentrate (SPC) resin. SPC was used as continuous phase resin in green composites. The SPC resin was plasticized with glycerin. Precuring and curing processes for the resin were optimized to obtain required mechanical properties. Unidirectional green composites were prepared by combining 65 % (on weight basis) ramie fibers and SPC resin. The tensile strength and Young’s modulus of these composites were significantly higher compared to those of pure SPC resin. Tensile and flexural properties of the composite in the longitudinal direction were moderate and found to be significantly higher than those of three common wood varieties. In the transverse direction, however, their properties were comparable with those of wood specimens. Scanning electron microscope (SEM) micrographs of the tensile fracture surfaces of the green composite indicated good interfacial bonding between ramie fibers and SPC resin. Theoretical values for tensile strength and Young’s modulus, calculated using simple rule of mixture were higher than the experimentally obtained values. The main reasons for this discrepancy are loss of fiber alignment, voids and fiber compression due to resin shrinking during curing.
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Characterization of nano-clay reinforced phytagel-modified Soy Protein Concentrate resin.
Biomacromolecules, 2006Co-Authors: Xiaosong Huang, Anil N NetravaliAbstract:Phytagel and nano-clay particles were used to improve the mechanical and thermal properties and moisture resistance of Soy Protein Concentrate (SPC) resin successfully. SPC and Phytagel were mixed together to form a cross-linked structure. The Phytagel-modified SPC resin (PH-SPC) showed improved tensile strength, modulus, moisture resistance, and thermal stability as compared to the unmodified SPC resin. The incorporation of 40% Phytagel and 20% glycerol led to an overall 340% increase in the tensile strength (over 50 MPa) and approximately 360% increase in the Young's modulus (over 710 MPa) of the SPC resin. Nano-clay was uniformly dispersed into PH-SPC resin to further improve the properties. The PH-SPC (40% Phytagel) resin modified with 7% clay nanoparticles (CPH-SPC) had a modulus of 2.1 GPa and a strength of 72.5 MPa. The dynamic mechanical properties such as storage modulus together with the glass transition temperature of the modified resins were also increased by the addition of clay nanoparticles. The moisture resistance of the CPH-SPC resin was higher as compared to both SPC and PH-SPC resins. The thermal stability of the CPH-SPC resin was seen to be higher as compared to the unmodified SPC.
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green composites part 1 characterization of flax fabric and glutaraldehyde modified Soy Protein Concentrate composites
Journal of Materials Science, 2005Co-Authors: Shitij Chabba, Anil N NetravaliAbstract:Fully biodegradable, environment friendly ‘green’ composites were prepared using glutaraldehyde (GA) modified Soy Protein Concentrate (MSPC-G) and flax fabric. Soy Protein Concentrate (SPC) polymer has low tensile properties, poor moisture resistance and is brittle. SPC polymer with 15% glycerin, as an external plasticizer, exhibited fracture stress and Young's modulus of 17 and 368 MPa, respectively. SPC polymer was cross-linked with GA to increase its tensile properties and improve its processability as a resin to manufacture flax fabric-reinforced composites. GA reacts with the free amine groups in SPC to form crosslinks. MSPC-G showed 20% increase in fracture stress and 35% increase in Young's modulus as well as improved moisture resistance compared to SPC. Besides the mechanical properties, MSPC-G was also characterized for its thermal stability and dynamic mechanical properties.
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green composites part 2 characterization of flax yarn and glutaraldehyde poly vinyl alcohol modified Soy Protein Concentrate composites
Journal of Materials Science, 2005Co-Authors: Shitij Chabba, Anil N NetravaliAbstract:In the present research, Soy Protein Concentrate (SPC) was modified using glutaraldehyde (GA) and polyvinyl alcohol (PVA). The modified resin allowed to process Soy Protein polymer without any plasticizer. The modified resin also showed increased tensile properties, improved thermal stability and reduced moisture resistance as compared to SPC resin. Besides the tensile and thermal properties, modified SPC resin was also characterized for its dynamic mechanical properties.
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green composites using modified Soy Protein Concentrate resin and flax fabrics and yarns
Jsme International Journal Series A-solid Mechanics and Material Engineering, 2004Co-Authors: Shitij Chabba, Anil N NetravaliAbstract:Fully biodegradable, environment-friendly ‘green' composites were fabricated using glutaraldehyde (GA) modified (MSPC-1) and GA and poly(vinyl alcohol) modified (MSPC-2) Soy Protein Concentrate (SPC) resins. The SPC modifications resulted in better thermal and mechanical properties and lower moisture absorption due to the additional cross-linking provided by GA. Flax fabrics were used to reinforce MSPC-1 resin to produce composite sheets. Flax yarns were used to fabricate unidirectional composites using MSPC-2 resin. The fabric reinforced composites showed strength values of 50-55MPa and Young's modulus values around 1GPa. The yarn reinforced composites showed strength of over 125MPa and modulus values of about 2.25GPa in the longitudinal direction. These results indicate that green composites may be made with useful mechanical properties. The flax yarn reinforced composites may be used in secondary structural applications in automotive, housing and packaging whereas fabric reinforced composites may be used in packaging and indoor panels.
Masaharu Ukawa - One of the best experts on this subject based on the ideXlab platform.
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role of taurine deficiency in inducing green liver symptom and effect of dietary taurine supplementation in improving growth in juvenile red sea bream pagrus major fed non fishmeal diets based on Soy Protein Concentrate
Fisheries Science, 2011Co-Authors: Shusaku Takagi, Hisashi Murata, Takanobu Goto, Makoto Endo, Hirofumi Yamashita, Hideo Hatate, Hisashi Miyatake, Masaharu UkawaAbstract:This study was conducted to investigate the mechanism of green liver symptom induction and the effect of dietary taurine supplementation on growth performance in juvenile red sea bream fed non-fishmeal diets based on Soy Protein Concentrate (SPC). Juvenile fish (initial BW 72 g) were fed for 20 weeks on SPC diets supplemented with taurine at levels of 0, 1.0, and 2.0%. In the taurine-unsupplemented SPC diet group, specific growth rate (SGR) and feed conversion ratio (FCR) were significantly inferior (P < 0.001), and incidence of green liver was observed in 70% of fish. In this group, hepatopancreatic and plasma taurine concentrations were lowest (P < 0.05), hepatopancreatic content of bile pigments was highest (P < 0.05), and osmotic tolerance of erythrocytes was inferior (P < 0.05) among the dietary treatment groups. Serum osmolality of all treatment groups was at similar levels. These physiological abnormalities as well as SGR and FCR were improved by dietary taurine supplementation. These results indicate that the mechanism for induction of green liver symptom is bile pigment overproduction due to increased hemolysis because erythrocytes become osmotically fragile due to dietary taurine deficiency. Taurine supplementation of SPC diets is essential for maintaining normal physiological condition and growth performance in juvenile red sea bream.
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Necessity of dietary taurine supplementation for preventing green liver symptom and improving growth performance in yearling red sea bream Pagrus major fed nonfishmeal diets based on Soy Protein Concentrate
Fisheries Science, 2009Co-Authors: Shusaku Takagi, Hisashi Murata, Takanobu Goto, Makoto Endo, Hirofumi Yamashita, Hideo Hatate, Hisashi Miyatake, Masaharu UkawaAbstract:The necessity of dietary taurine supplementation for preventing green liver symptom and improving growth performance of red sea bream Pagrus major fed nonfishmeal (non-FM) diets was investigated. Yearling red sea bream (initial body weight, 580 g) were fed for 36 weeks on non-FM diets based on Soy Protein Concentrate (SPC) supplemented with taurine at levels of 0%, 0.5%, 1.0%, 1.5%, and 2.0%. Specific growth rate (SGR) and feed conversion ratio (FCR) of fish fed the taurine-unsupplemented SPC diet were markedly inferior. In these fish, incidence of green liver was markedly higher and was accompanied by a decrease of tissue taurine concentration and an increase of hepatopancreatic bile pigment content. The green liver symptom was mainly caused by an increase of hemolysis since the erythrocytes became osmotically fragile due to taurine deficiency. Physiological abnormality and growth performance (SGR and FCR) were markedly improved by taurine supplementation to the SPC diets. These results indicate that dietary taurine supplementation is necessary for yearling red sea bream fed non-FM diet based on SPC to maintain normal physiological condition and growth performance.
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taurine is an essential nutrient for yellowtail seriola quinqueradiata fed non fish meal diets based on Soy Protein Concentrate
Aquaculture, 2008Co-Authors: Shusaku Takagi, Hisashi Murata, Takanobu Goto, Makoto Endo, Hirofumi Yamashita, Masaharu UkawaAbstract:Abstract The requirement of dietary taurine in yellowtail fed a non-fish meal (FM) diet based on Soy Protein Concentrate (SPC) was examined by a feeding trial. A recovery test (RCT) was also conducted to confirm the requirement of dietary taurine in yellowtail fed the SPC diet. The non-FM diet including 58% SPC as the Protein source was supplemented with 0% (NTS) and 4.5% taurine (TS). A diet including 58% FM was also included as a reference. Juvenile fish (initial BW; 470 g) were fed one type of experimental diet for 39 weeks. The RCT group was fed the taurine un-supplemented SPC (NTS) diet for the first 23 weeks, and then fed the taurine supplemented SPC (TS) diet for 16 weeks. Tissue taurine concentration of the NTS group was significantly lower ( P P
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effect of lysine and methionine supplementation to a Soy Protein Concentrate diet for red sea bream pagrus major
Fisheries Science, 2001Co-Authors: Shusaku Takagi, Sadao Shimeno, Hidetsuyo Hosokawa, Masaharu UkawaAbstract:: The supplemental effect of amino acids (AAs) to a Soy Protein Concentrate (SPC) diet for red sea bream Pagrus major was evaluated for different-sized fish. The fish were fed artificial diets based on 52% SPC for 60 days in juvenile (mean weight 11.7 g) and for 153 days in yearling (mean weight 178 g). To these diets L-lysine hydrochloric acid (LS), DL-methionine (MS) and both L-lysine and DL-methionine (LMS) were supplemented. A control diet without AA supplementation (NOS) and a reference diet based on brown fish meal (BFM) were also tested. In the juvenile fish, the growth performance of the MS group was significantly higher than the NOS group. The growth performance was further improved by the dietary supplementation of both Lys and Met (LMS group). Lenticular opacity was not observed in these two dietary groups. On the other hand, the growth performance of the NOS and LS groups was lowest, and the incidence of lenticular opacity of the LS group was higher rather than the NOS group. In the yearling fish, feed conversion of the LMS group was slightly higher than the NOS group, but the growth performance of the LMS group was similar to the NOS group. These parameters were similar or slightly lower in the LS or MS groups compared with the NOS group. Lenticular opacity was not observed in any dietary groups for yearling fish. In both juvenile and yearling fish, the performances of the BFM groups were superior to the other dietary groups. The results for juvenile fish indicate that the quality of the SPC diet is improved by the Met supplementation, and further improved by both Lys and Met supplementation. Furthermore, the results in the present study suggest that the AA requirement of red sea bream changes with growth and/or age.
Chiemela Enyinnaya Chinma - One of the best experts on this subject based on the ideXlab platform.
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Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and Soy Protein Concentrate based edible films
Journal of Food Science and Technology, 2015Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Shian AlakaliAbstract:The effect of temperature and relative humidity on the water vapour permeability (WVP) and mechanical properties of cassava starch and Soy Protein Concentrate (SPC) based edible films containing 20 % glycerol level were studied. Tensile strength and elastic modulus of edible films increased with increase in temperature and decreased with increase in relative humidity, while elongation at break decreased. Water vapour permeability of the films increased (2.6–4.3 g.mm/m^2.day.kPa) with increase in temperature and relative humidity. The temperature dependence of water vapour permeation of cassava starch-Soy Protein Concentrate films followed Arrhenius relationship. Activation energy ( Ea ) of water vapour permeation of cassava starch-Soy Protein Concentrate edible films ranged from 1.9 to 5.3 kJ/mol ( R ^ 2 ≥ 0.93) and increased with increase in SPC addition. The Ea values were lower for the bio-films than for polyvinylidene chloride, polypropylene and polyethylene which are an indication of low water vapour permeability of the developed biofilms compared to those synthetic films.
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Chemical composition, functional and pasting properties of cassava starch and Soy Protein Concentrate blends
Journal of Food Science and Technology, 2013Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Oneh AbuAbstract:The chemical, functional and pasting properties of cassava starch and Soy Protein Concentrate blends intended for biofilm processing were studied. Cassava starch and Soy Protein Concentrates were prepared and mixed at different proportions (100: 0%; 90 : 10%; 80 : 20%; 70 : 30%; 60;40% and 50: 50%). Addition of varying levels of Soy Protein Concentrates to cassava starch led to increases in moisture (from 7.10 to 9.17%), Protein ( from 0.32 to 79.03%), ash (from 0.45 to 2.67%) and fat (from 0.17 to 0.98%) contents while crude fiber, carbohydrate and amylose contents decreased from ( 1.19 to 0.38%, 90.77 to 57.01% and 29.45 to 23.04%) respectively . Water absorption capacity and swelling power of cassava starch were improved as a result of Soy Protein Concentrate addition while syneresis and solubility value of composite blends were lower than 100% cassava starch. In general, cassava–Soy Protein Concentrate blends formed firmer gels than cassava starch alone. There were significant ( p ≤ 0.05) increases in peak viscosity (from 160.12 to 268.32RVU), final viscosity (from 140.41 to 211.08RVU) and pasting temperature (from 71.00 to 72.32 °C ) of cassava starch due to addition of Soy Protein Concentrate. These results suggest that the addition of Soy Protein Concentrate to cassava starch affected the studied functional properties of cassava starch as evidenced by changes such as reduced syneresis, and solubility that are desirable when considering this biopolymer as an edible biofilm.
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moisture sorption and thermodynamic properties of cassava starch and Soy Protein Concentrate based edible films
International Journal of Food Science and Technology, 2013Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Shian AlakaliAbstract:Summary Moisture sorption isotherms and thermodynamic properties of cassava starch and Soy Protein Concentrate–based edible films were investigated. Equilibrium moisture content was determined at various temperatures (10, 20, 30 and 40 °C) and relative humidities (17–83%) using gravimetric method, and the results were analysed using four sorption isotherm models. The equilibrium moisture of edible films (both adsorption and desorption modes) decreased with Soy Protein Concentrate addition and temperature at constant water activity. The monolayer moisture content values of cassava starch–Soy Protein Concentrate edible films decreased with increase in temperature and Soy Protein level. GAB and Oswin models (%RMS ≤10) best described the isotherms of the biofilms with the monolayer moisture contents, isosteric enthalpy and entropy higher for adsorption with significant kinetic compensations. The moisture sorption and thermodynamic properties of cassava starch–Soy Protein Concentrate edible films showed that they are suitable for packaging applications.
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development and characterization of cassava starch and Soy Protein Concentrate based edible films
International Journal of Food Science and Technology, 2012Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Oneh AbuAbstract:Summary The sensory attributes, mechanical, water vapour permeability (WVP) and solubility properties of cassava starch and Soy Protein Concentrate (SPC)-based edible films of varying levels of glycerol were studied. Addition of SPC and glycerol up to 30% and 20%, respectively, reduced stickiness and improved colour and appearance of the films. Tensile strength (TS), elastic modulus (EM) and elongation at break (EAB) of films increased, while film solubility (FS) and WVP decreased with SPC and glycerol up to 50% and 20% level, respectively, ranging from 20.33 to 26.94 MPa (TS), 41.33 to 72.76 MPa (EM), 7.90 to 12.28 MPa (EAB), 15.07 to 31.90% (FS) and 2.62 to 4.13 g H2O mm m−2 day kPa (WVP). The TS, EAB and WVP were higher for the biofilms than for low-density polyethylene and cellophane films.
Joseph Shian Alakali - One of the best experts on this subject based on the ideXlab platform.
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Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and Soy Protein Concentrate based edible films
Journal of Food Science and Technology, 2015Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Shian AlakaliAbstract:The effect of temperature and relative humidity on the water vapour permeability (WVP) and mechanical properties of cassava starch and Soy Protein Concentrate (SPC) based edible films containing 20 % glycerol level were studied. Tensile strength and elastic modulus of edible films increased with increase in temperature and decreased with increase in relative humidity, while elongation at break decreased. Water vapour permeability of the films increased (2.6–4.3 g.mm/m^2.day.kPa) with increase in temperature and relative humidity. The temperature dependence of water vapour permeation of cassava starch-Soy Protein Concentrate films followed Arrhenius relationship. Activation energy ( Ea ) of water vapour permeation of cassava starch-Soy Protein Concentrate edible films ranged from 1.9 to 5.3 kJ/mol ( R ^ 2 ≥ 0.93) and increased with increase in SPC addition. The Ea values were lower for the bio-films than for polyvinylidene chloride, polypropylene and polyethylene which are an indication of low water vapour permeability of the developed biofilms compared to those synthetic films.
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moisture sorption and thermodynamic properties of cassava starch and Soy Protein Concentrate based edible films
International Journal of Food Science and Technology, 2013Co-Authors: Chiemela Enyinnaya Chinma, Charles Chukwuma Ariahu, Joseph Shian AlakaliAbstract:Summary Moisture sorption isotherms and thermodynamic properties of cassava starch and Soy Protein Concentrate–based edible films were investigated. Equilibrium moisture content was determined at various temperatures (10, 20, 30 and 40 °C) and relative humidities (17–83%) using gravimetric method, and the results were analysed using four sorption isotherm models. The equilibrium moisture of edible films (both adsorption and desorption modes) decreased with Soy Protein Concentrate addition and temperature at constant water activity. The monolayer moisture content values of cassava starch–Soy Protein Concentrate edible films decreased with increase in temperature and Soy Protein level. GAB and Oswin models (%RMS ≤10) best described the isotherms of the biofilms with the monolayer moisture contents, isosteric enthalpy and entropy higher for adsorption with significant kinetic compensations. The moisture sorption and thermodynamic properties of cassava starch–Soy Protein Concentrate edible films showed that they are suitable for packaging applications.
David A J Stone - One of the best experts on this subject based on the ideXlab platform.
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the effect of dietary Soybean meal and Soy Protein Concentrate on the intestinal mucus layer and development of subacute enteritis in yellowtail kingfish seriola lalandi at suboptimal water temperature
Aquaculture Nutrition, 2015Co-Authors: Matthew S Bansemer, David A J Stone, Rebecca E A Forder, Gordon S Howarth, G M Suitor, J BowyerAbstract:Solvent-extracted Soybean meal (SESBM) has been reported to cause subacute enteritis in certain fish species. Two 34-day experiments investigated the effects of SESBM and Soy Protein Concentrate (SPC) on the intestinal mucus layer and development of subacute enteritis in the hindgut of yellowtail kingfish (Seriola lalandi) at 22 and 18 °C. Fish were fed increasing levels of SESBM (Exp. 1: 0 g kg−1, 100 g kg−1, 200 g kg−1, 300 g kg−1) and SPC (Exp. 2: 0 g kg−1, 200 g kg−1, 300 g kg−1, 400 g kg−1). No visual signs of inflammation in the hindgut were observed in either experiment. However, increasing dietary SESBM significantly reduced mucus layer thickness. Neutral and acidic goblet cell mucin composition increased at 18 and 22 °C, respectively. A significant positive linear relationship was evident between goblet cell number and SESBM inclusion at 18 °C. SPC inclusion and water temperature had no significant effect on mucus layer thickness or mucin composition. However, at 18 °C, goblet cell numbers decreased with SPC inclusion. Results suggest the early stages of subacute enteritis may have been manifesting in SESBM fed fish. In the long term, mucus layer alterations associated with feeding SESBM may compromise fish health. Longer-term studies should investigate the effects of feeding SESBM to yellowtail kingfish, particularly at suboptimal water temperatures.
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the use of a Soy product in juvenile yellowtail kingfish seriola lalandi feeds at different water temperatures 2 Soy Protein Concentrate
Aquaculture, 2013Co-Authors: Jenna N Bowyer, Jian G Qin, Richard P Smullen, Louise R Adams, Michael J S Thomson, David A J StoneAbstract:Juvenile yellowtail kingfish (Seriola lalandi) were fed four iso-nitrogenous and iso-calorific (digestible basis) experimental diets containing 0, 20, 30 or 40% Soy Protein Concentrate (SPC) for 34 days at optimal (22 °C) and suboptimal water temperatures (18 °C) to measure the responses of growth, feed efficiency, nutrient digestibility, gut histology and digestive enzyme activity to dietary manipulation. The substitution of fish meal with 20% SPC did not significantly affect the growth of fish. However, second-order polynomial regression analyses demonstrated that there was a negative impact on the growth of the fish with increasing inclusions of SPC. By contrast, the feed intake was not affected by SPC inclusion, but the apparent feed conversion ratio was significantly increased (worse) above 30% SPC inclusion. The Protein and energy efficiency ratios were significantly reduced above 30% SPC inclusion. The whole body moisture and total fat composition were affected above 20% SPC inclusion, but there was no effect on apparent dietary nutrient digestibilities. Suboptimal water temperature significantly decreased all measured growth performance and feed efficiency variables. By contrast, the Protein and energy efficiency ratios were higher at 18 °C, while the Protein and energy retentions were not affected by temperature. The apparent dietary Protein digestibility was influenced by temperature, and its increase at 18 °C suggests the influence of a slower gut transit time at the cooler temperature. This study indicates that juvenile yellowtail kingfish can effectively utilise 20% SPC, regardless of water temperature.