3:45 PM - 4:00 PM
[2Jp-04] Material Properties of Films Produced under Nonaqueous Conditions Using Soybean Isolated Protein Powder and Dissolution Properties of Edible Soft Capsules Produced from the Films
Keywords:soybean resistant protein, edible soft capsules, film properties, enzyme resistance, dissolution
Purpose: Improving gut health and preventing non-communicable diseases (NCDs) are globally recognized challenges. Resistant protein, an indigestible fraction derived from soybean protein, has been proposed to possess these preventive effects. This study aims to develop and evaluate the properties of soft capsules using soybean resistant protein as a film material.
Methods: The effects of additives, processing methods and conditions on film formation were investigated with soy protein isolate powder. The thermal properties, tensile strength, and enzyme resistance of the obtained films were evaluated. A manufacturing method for edible soft capsules using soybean resistant protein films was developed, and the dissolution and content protection properties of the resulting capsules were evaluated in simulated gastric fluid (SGF) or fed-state simulated intestinal fluid (FeSSIF) containing digestive enzymes.
Results: A 1:1 mixture of polyol and soy protein isolate was heated and pressed using an extruder or a hot press machine. The resulting film, which was pale yellow with partial transparency, exhibited thermoplastic properties and a tensile strength of 3.28 ± 0.34 N/mm2. Thermal analysis revealed no significant differences in glass transition temperature or dynamic viscoelasticity before and after film formation. The molecular weight distribution of peptide fragments in the film was the same before and after filming, indicating a non-molecular cross-linking mechanism of film formation. Soft capsules using this film didn’t disintegrate in water, pH 1.2, or pH 6.8 buffer, but liquid penetration into the capsules was observed in SGF or FeSSIF containing digestive enzymes.
Methods: The effects of additives, processing methods and conditions on film formation were investigated with soy protein isolate powder. The thermal properties, tensile strength, and enzyme resistance of the obtained films were evaluated. A manufacturing method for edible soft capsules using soybean resistant protein films was developed, and the dissolution and content protection properties of the resulting capsules were evaluated in simulated gastric fluid (SGF) or fed-state simulated intestinal fluid (FeSSIF) containing digestive enzymes.
Results: A 1:1 mixture of polyol and soy protein isolate was heated and pressed using an extruder or a hot press machine. The resulting film, which was pale yellow with partial transparency, exhibited thermoplastic properties and a tensile strength of 3.28 ± 0.34 N/mm2. Thermal analysis revealed no significant differences in glass transition temperature or dynamic viscoelasticity before and after film formation. The molecular weight distribution of peptide fragments in the film was the same before and after filming, indicating a non-molecular cross-linking mechanism of film formation. Soft capsules using this film didn’t disintegrate in water, pH 1.2, or pH 6.8 buffer, but liquid penetration into the capsules was observed in SGF or FeSSIF containing digestive enzymes.