Abstract:The objective of this work was to evaluate the effect of gallic acid (GA) concentration on some physical properties and biodegradability of films produced with proteins extracted from the castor bean cake. The films, prepared by the casting technique, showed homogeneous and brownish appearance. As the GA concentration increased (from 0 to 10 g/100 g protein), the films gradually became darker and more opaque; while the gloss had few significant differences. Solubility, tensile strength and elasticity modulus v… Show more
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