In this study, three whey proteins (WP) which have different chemical compositions and methylcellulose (MC) were used to obtain edible films and water vapor permeability (WVP) and mechanical properties were investigated. The films were prepared in two groups namely Group A and B and glycerol (Gly) was used as the plasticizer. In Group A, MC was added in the film forming solutions at different ratios (0.3-0.8 MC/WP), as Gly/Total polymer (TP= WP+MC,) ratio (0.5) was kept constant. MC/WP ratio was constant at 0.8 in Group B and Gly/TP ratio was increased from 0.25 to 1. Increasing MC/WP ratio caused a decrease on WVP in Group A. The film with Gly/TP ratio on 0.5 showed the lowest WVP value. Group B films had the highest tensile strength at 0.25 Gly/TP ratio and the films had the highest elongation at 0.5 Gly/TP ratios. MC and Gly amount in film forming solution affected the film properties significantly.
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