SPF Group-I 222

KHULNA UNIVERSITY OF ENGINEERING & TECHNOLOGY

Department of

TEXTILE ENGINEERING

Assignment on

Soybean-A protein fiber and its potential applications in health

care Course title: TEXTILE RAW MATERIALS

Course No.: TE 1223

Submitted to

MR. MD MILON HOSSAIN

Lecturer,

Department of Textile Engineering,

Khulna University of Engineering & Technology.

Submitted by

Group- I

1221021 SOURAV KUMAR PAUL

1221029 MD. MEHEDI HASAN

1221030 MD. RUBEL AKANDA

1221057 MD. NIAZ MORSHED

Date of Submission: March 10,2014

01.Introduction:The Soybean (US) or Soya bean (UK) which scientifically known

as Glycine max is a species of legume native to East Asia.Its widely grown for its

eligible bean which numerous uses.Recently in 21st century this beans are being used

greatly in Textile sector which is known as soya fiber or soyabean fiber.[1]

Precisely we can say that soyabean fiber is the only renewable botanic protein fiber we

can touch nowadays.As soyabean contains a lot of protein,it is also called as Soyabean

protein fiber shortly known as SPF.[2]

Soyabean protein fibers(SPF) are manufactured fibers,produced from regenerated

soyabean proteins in combination with synthetic polymer(polyvinyl alcohol) as a

predominant component according to textile fiber lebelling(FTC,2010),Textile form

SPF can be marked as azlons from soyabean.[3]

Soy Protein Fiber (SPF) is the only protein fiber made from soybean cake. Their

physical properties are same as that of synthetic fiber. It gives tremendous change in

properties like smoothness/luster/comfort/absorbency/strength/shrinkage when mix

with other fibers. For example; when soybean fibers mix with cashmere, it gives

smooth quality with an enhancement of easy care properties. As a wool/soy protein

fiber, it reduces shrinkage and increases ease of care. As a silk blend, it improves the

properties of silk with the prevention of the fabric from sticking to the skin when wet.

Inspite of this, SPF is the only renewable botanic protein fiber. Its 16 amino acids are

healthy and nutritional to people's skin. This fiber basically comes from soybean; plant

massive in sourcing and rich in nutrition. It is a kind of an active fiber shows the

superiorities of many natural fibers and synthesized one. [4]

02.History: Soybeans were a crucial crop in East Asia long before written records

began.They remain a major crop in the United States, Brazil, Argentina, India, China,

and Korea. Prior to fermented products such as soy sauce, tempeh, natto, and miso, soy

was considered sacred for its beneficial effects in crop rotation [5]

The wild ancestor of the soybean is Glycine soja (previously called G. ussuriensis), a

legume native to central China According to the ancient Chinese myth, in 2853 BCE,

the legendary Emperor Shennong of China proclaimed that five plants were sacred:

soybeans, rice, wheat, barley, and millet. Cultivation of soybeans was long confined

chiefly to East Asia, but gradually spread to other countries during the 20th century. [6]

Soybeans were introduced to America in 1765 by Samuel Bowen, a former East India

Company sailor who had visited China, in conjunction with James Flint, the first

Englishman legally permitted by the Chinese authorities to learn Chinese. Bowen grew

soy near Savannah, Georgia, possibly using funds from Flint, and even made soy sauce

for sale to England.Soy took on a very important role in the United States after World

War I. During the Great Depression, the drought-stricken (Dust Bowl) regions of the

United States were able to use soy to regenerate their soil because of its nitrogen-fixing

properties. Farms were increasing production to meet with government demands, and

Henry Ford was a great leader of the soybean industry.[7]

Okara (pronounced oh-KAR-uh) is a Japanese word, and the general or generic term

for the product. The Japanese, in line with their ancient tradition of honoring even the

simplest and most humble of foods, form this word by placing the honorific prefix o

before the word kara , which means "shell, hull, or husk." Thus o-kara means "the

honorable shell." A more old-fashioned term for okara is kirazu , which means "that

which cannot be cut;" tofu, by contrast, can be cut. When the Japanese refer to okara as

an ingredient in cooking, they often call it unohana after Deutzia scabra , a tiny white

flour that grows in thick clusters on briar bushes and blossoms in the spring. This

reflects okara's potentially light, almost fluffy nature, like grated coconut. A final

name, not widely used, is tofu kasu ("tofu residue"). Thus this one substance can have

many names, depending on the usage or context. [8]

03.Fiber Morphology: Soybean fibre is a man-made regenerated protein fibre

from soybean protein blended with PVA (Zhang et al., 2003). Soybean fibres have a

cream colour and their diameter is around 20 μm (Vynias, 2006). Scanning Electron

Microscopy (SEM) analysis of soybean fibre indicated longitudinal striations on the

surface parallel to the axis, varying in length and depth, Figure 1 (Vynias, 2006). SEM

micrographs of the cross-section of soybean fibre, Figure 2, showed a kidney bean-like

cross-sectional shape. Recent research on the crosssection of soybean correlates well

with the previous finding indicating kidney form shape (Jiang et al. 2004). Studies on

cross-sectional shapes of wet-spun fibres have associated the coagulation rate with the

cross-section (Tsai and Su, 1991). It was suggested that noncircular cross-sections

occur due to high coagulation rate in wet spinning.[9]

Fig. 2. SEM Micrograph of the Cross-Section of Untreated Soybean

Fibre (Vynias, 2006)

04.Manufacturing process of soybean fibre:

Soybean protein is a globular protein in its native stage and is not suitable for spinning.

Therefore it has to undergo denaturation and degradation in order to convert the protein

solution into a spinnable dope. The manufacturing process of soybean fibre is

presented in Figure 3.

(a)-Denaturation:Denaturation of soybean protein can be achieved with

either: i. alkalis; ii. heat; iii. enzymes1.

1 athough denaturation of soybean with enzymes is documented in the literature it has not been applied in the spinning of soybean

fibre and therefore not presented in this chapter.

Fig. 3. Manufacturing Process of Soybean Fibre (Zhang et al., 2003)

Table 1. Amino Acid Analysis of Soybean Fibre (DWI, 2003) i.

Alkali Denaturation

Boyer et al. (1945) obtained a patent for the manufacture of soybean fibre. In this

patent, it was suggested the use of xanthate in spinning of soybean fibre. According to

the proposed formula ethyl alcohol reacted with sodium hydroxide forming sodium

ethylate (ethoxide) in excess of sodium hydroxide. Further, carbon disulphide was

incorporated into the sodium ethylate solution resulting in the formation of sodium

ethyl xanthate, a compound with yellow- orange colour that was allowed to age from

ten to thirty days. A spinning solution consisting of soy protein, sodium ethyl xanthate,

sodium hydroxide and water was prepared with the protein content being

Pure protein Denatured protein

+ Dissolved PVA

Filtering Pump

Coagulation bath I

Crosslinking

Washing

Drying

Drawing

Fibre

Coagulation bath II

approximately 18% of the solution. Xanthate was suggested to react with amino groups

forming carbaminodithio groups (-NHCSSH) that prevent the gelation of the protein

and improve its elasticity (Zhang et al. 1999). However, Motonaga et al. (1965) have

also used sodium sulphite to break disulphide bonds in soybean.

R S S R + SO32- + RS -

Fig. 4. Reaction Mechanism of Sodium Sulphite Breaking of Disulphide Bonds

Zhang et al. (1999) also utilised sodium sulphite to cleave disulphide bonds in order to denature the

protein in the spinning of fibres from soybean protein and poly(vinyl alcohol) (PVA). However, little

change was observed in the viscosity of the spinning solution. In contrast, the inclusion of urea was

reported to decrease significantly the viscosity. The beneficial effect of urea on denatured soybean to

prevent gel formation of the solution has been reported by Ishino and Okamoto (1975) and Ishino and

Kudo (1980).

ii. Thermal Denaturation

It is known that heating denatures soy proteins and produces gels (Wolf and Tamura,

1969). When soybean protein is heated two irreversible processes take place:

i. The interchange and degradation of disulphide bonds and sulphydryl

groups may lead to irreversible crosslinking;

ii. heating may result in fission of the protein polypeptide.

Gel formation is not beneficial in fibre spinning with a number of

studies reported in the literature on the thermal denaturation of

soybean (German et al., 1982; Petruccelli and Anon, 1995;

Sorgentini et al., 1995). In addition, the denaturation temperatures

of β-conglycinin and glycinin have been reported to be in the 72-

80oC and 85-95oC range, respectively (Arrese et al. 1991; Berli et

al., 1999).

Zhang et al. (2003) reported benefits in terms of viscosity stability

when thermal denaturation was used compared to alkali

denaturation in the spinning of PVA/soybean blend fibres. The

viscosity of the spinning solution was thermally stable at 70oC for

approximately 3 hours. In addition, it was noted that the alkali-

denatured solution was not suitable for the fibre spinning of soybean

protein/PVA blends with only thermal denaturation providing

benefits.

(b)-Coagulation

The solution consisting of soybean and PVA is filtered and forced through the

spinneret where orientation of the molecular chains occurs. The chain molecules are

then arranged into a structure consisting of crystalline regions and amorphous regions.

In the crystalline regions the molecules are closely packed and responsible for the

strength and rigidity of the material, whereas in the amorphous regions are less closely

packed and less ordered, creating flexibility and accessibility (Cook, 1984).

S R S O 3 2-

The orientation is highly maintained in the two consecutive coagulation baths of

sodium sulphate and ammonium sulphate in water with 1M sulphuric acid (Zhang et

al., 2003). The temperatures of the initial and last coagulation baths are maintained at

50 and 70oC, respectively, based on the spinning conditions of PVA (Sakurada, 1985).

The cross-section of fibres produced is dependent on the coagulation rate and the blend

of soybean/PVA used (Zhang et al., 2003). The next processing step followed is

crosslinking in order to enhance the mechanical properties.

(c)-Crosslinking

In the production of soybean fibres, after winding the coagulated fibre is passed into a

crosslinking bath that contained formaldehyde (Boyer et al., 1945). Formaldehyde was

one of the first crosslinking agents used with proteins. It is known that formaldehyde

can react with amino, amido guanidyl, hydroxyl, phenolic and indole groups and

reduce disulphide bonds (Carter, 1971). In addition, it was reported that formaldehyde,

at room temperature, forms methylene bridges between amino groups or primary

amide/guanidyl groups in a wide range of pH (Fraenkelconrat and Olcott, 1948).

Although formaldehyde is cost effective and can crosslink protein fibres, it is an

irritant, mutagenic in certain bacterial and animal species and has been classified as a

probable human carcinogen (Petersen, 1987; U.S. Environmental Protection Agency,

1987; Monticello et al., 1989). Consequently, due to possible health risks crosslinking

of soybean fibre following spinning has been carried out with reagents that do not

contain formaldehyde and are still cost effective.

Acetylation is reported to improve the properties of regenerated protein fibres. Atwood

(1940) showed that the water resistance of casein fibre was enhanced by acetylation. In

addition, Evans et al. (1947) investigated the effect of acetylation on various properties

of zein fibres and suggested good resistance to boiling in alkaline solutions following

the modification. Acylation of soy proteins has been reported to change the

conformation of glycinins and increase surface hydrophobicity (Barman et al., 1977).

Huang (1994), reported an improvement in the wet-spun tensile properties of soybean

fibres treated with acetic anhydride suggesting the reaction of ε-amino groups of

protein by acetic anhydride, Figure 5.

O

Fig. 5. Acylation of ε-Amino Groups of Proteins by Acetic

Anhydride (Huang, 1994)

Pr

ot

ei

n

NH 2

CH 3 C

O

O

CH 3 C

+

NH

O

CH 3 Protein C

CH 3 HO

O

C +

Enhanced fibre properties, in terms of tensile strength, were produced when

glutaraldehyde was used as a crosslinking agent following spinning (Huang et al.,

1995). Difunctional aldehydes can be used as cross-linking agents for protein

molecules and modify the amino group of protein, forming a stable Schiff base. The

chemical reaction of proteins and difunctional aldehydes such as glutaraldehyde is

presented in Figure 6.

Protein NH2 + + NH2

Protein

N N

Protein

H H

Fig. 6. Crosslinking Reaction of Glutaraldehyde with Proteins

(Huang, 1994)

In agreement with the findings of Huang et al. (1995), Zhang et al. (2003) showed that

the mechanical properties of PVA/soybean blend fibre can also be enhanced with

cross-linking with glutaraldehyde.

(d)-Washing-drying-drawing

In the final stages of production the fibres are washed, dried and subsequently drawn in

order to enhance tensile properties.[10]

05.Properties:Fabrics from this fiber have the following features:

(a)Magnificent and noble appearance: soybean protein fiber has luster of silk which

is joyful and an excellent drape which makes the fabric elegant; fabrics of yarn with

high count has fine and clear appearance and is ideal for top-level shirt.

(b)Outstanding comfort: soybean protein fiber not only has excellent optic effect but

also has outstanding features in wearing. Knitting fabric of soybean protein fiber has

soft, smooth and light handle which is the same as that of fabrics made from silk

blended with cashmere; and the fabric has the same moisture absorption as that of

Protein

(

C

H

2

)

3

C

C

( CH 2 ) 3

O O

H H

C C

cotton and better moisture transmission than that of cotton, which make it comfortable

and sanitary.

(c)Exceptional dyeing property: the original color of soybean protein fiber is light

yellow just like that of tussah silk. It can be dyed by using acid dyestuff and active

dyestuff especially the latter that makes the product have fine color and luster, and

good sunlight resistance and perspiration fastness as well. Unlike the silk products,

soybean protein fiber product resolves the contradiction between fine color and worse

color fastness (silk products' sunlight resistance and perspiration fastness are worse

which cause easily fading).

(d) Good physical property: breaking strength of the single soybean protein fiber is

over 3.0cNdtex, which is higher than that of wool, cotton and silk and only lower than

that of polyester fiber of high intension. By now, 1.27dtex fiber can be spun into 6dtex

yarn with high quality, which can be used for high-quality and high-density fabrics.

Because initial modulus of soybean protein fiber is on the high side and boiling water

shrinkage is low, fabric size is stable and you will not have to worry about the

shrinkage of fabric under natural washing conditions. Also, fabric of soybean protein

fiber has outstanding anti-crease, easy-wash and fast-dry property.

(e)Healthy and functional property: soybean protein fiber has good affinity to

human body's skin and possesses many kinds of amino acid, which makes it to have

good health protection effect.

(f)Mechanical property

Machine wash is applicable, while ironing is unnecessary to these T-shirts.

Soybean protein fiber filled up the vacancy in textile material development of our

country as a big textile-producing country. It will inevitably stimulate the new product

development in the field of cotton, wool and spun silk spinning, and bring the textile

corporations new development opportunity.

-The content of protein in the fiber is up to 45%

-Soybean protein contains 18 kind of active materials which are necessary to human

body

-The presence state of protein: hinge type and covered type Cross section of fiber is

like dumbbell

-Vertical shear of fiber has longitude grooves

-Peninsula-like frameworks spread equably on the surface of fiber[11]

06.Application of Soyabean Fiber in health care:

Apparel: The body-revising underwear, made from soybean protein fiber and

spandex, has incomparable and unimaginable softness and comfortableness. Not

only does this underwear revise people's figure, but also can people's skin enjoy the

pleasing breath, easy stretch and fine caring, especially the "skin on skin" feeling.

Bedding

Soft and cool luxurious bed linen made from SPF fiber

T-Shirts

The T-shirts are made from blends of soybean protein fiber, natural bamboo fiber

and silk, the former 2 fibers are invented only in China.

The products have following features: [12]

1. Coolness

Bamboo fiber is the only natural cool fiber in the world timely. With extremely good

ventilation, bamboo fiber is the best choice for summer apparels.

2. Comfortable

The cashmere-like smoothness of soybean protein fiber, the coolness and crispness

of bamboo fiber, their feeling to skin is a non-experienced comfortableness.

3. Health Care

The amino acids and Isoflavones of soybean protein fiber, the bamboo honey and

pectin are all elements beneficial to skin caring. They have also functions of

antibacterial and anti-ultraviolet.

4. Mechanical property

Machine wash is applicable, while ironing is unnecessary to these T-shirts.

Pullovers and sweaters

Underwear

…… [13]

07.Other end uses:

Imitation bacon bits based on texturized soy protein products have been mentioned earlier. The price

range for this product is 1.50 to 2 U.S. Dollars per kilogram.A pasta product containing texturized soy

protein granules is being offered on the retail market, in addition to its use in institutional feeding. [14]

For more details on this topic, see Textured soy protein.

Textured soy protein (TSP) is made by forming a dough from high nitrogen solubility index (NSI)

defatted soy flour with water in a screw-type extruder, and heating with or without steam. The dough is

extruded through a die into various possible shapes: granules, flakes, chunks, goulash, steakettes

(schnitzel), etc., and dried in an oven. TSP made from soy flour contains 50% soy protein and must be

rehydrated before use at a weight ratio of 1 TSP:2 water. However, TSP, when made from soy

concentrate, contains 70% protein and can be rehydrated at a ratio of 1:3. It can be used as a meat

replacement or supplement. The extrusion technology changes the structure of the soy protein, resulting

in a fibrous, spongy matrix similar in texture to meat.

While TSP has a shelf life of more than a year when stored dry at room temperature, it should be used

at once or stored for no more than three days in the refrigerator after rehydration. It is usually

rehydrated with cold or hot water, but a bit of vinegar or lemon juice can be added to quicken the

process. In the rehydration step of TSP, excess hot water is useful to leach out flatulence-producing

carbohydrates.

Soy protein products such as TSP are used as low-cost substitutes in meat and poultry products.[45][46]

Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use

such "extended" products. Extension may result in diminished flavor, but fat and cholesterol are

reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to

animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute

textured vegetable protein has been used for more than 50 years as a way of inexpensively and safely

extending ground beef up to 30% for hamburgers, without reducing its nutritional value.

Rehydrated TSP flakes can also replace, at a minimum, 33% of the tuna fish in tuna salad. It is high in

protein and low in fat and sodium [14]

8.0 Conclusion:To meet the challenge of 21st century in textile sectors,it can be a blessing for us.As

Bangladseh is the exporter of textile garments using textile metarials,so soyabean fiber can be a great

source of it.Scientiests are giving more priority on researching about soyabean fiber than others.

Soyabean protein fiber has soft,smooth & light luster which is the same as that of fabrics made from

silk blended with cashmere and the fabric has the same moisture absorpson as that of cotton. It can be

great for feeling vacancy in textile metarials development of our country as we prodeuce big textile. It

has huge application. Any textile made from these fiber are very comfortable and soft. That’s why it

can be useful for 21st century.At the same time the cost of producing soyabean fiber are most costly

than other natural fibers as it is manufacture to oil, so huge research is needed for reducing the

producing cost of soyabean fiber.

9.0 Reference:

[1]-www.intechopen.com

[2]www.intechopen .com

[3]www.intechopen.com

[4]www.fiber2fashion .com

[5]wikipedia.com

[6] wikipedia.com

[7] wikipedia.com

[8] wikipedia.com

[9]www.intechopen.com

[10]wikipedia.com