Investigation of plasticizer aggregation problem in casein based biopolymer using chemical imaging

Xu, Junli; Gowen, Aoife

doi:10.1016/j.talanta.2018.09.094

Cited by 11 publications

(3 citation statements)

References 43 publications

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“…Due to the distribution of polar amino acids throughout the protein chain, casein films have unique barrier characteristics that prevent oxygen and other non-polar molecules from penetrating the film [ 64 ]. The polar and non-polar amino acid interactions in casein form a rigid film structure during the drying process; therefore, sorbitol or glycerol are added to the films for the plasticizing effects [ 65 ]. Casein films are particularly vulnerable to moisture, affecting their mechanical and barrier properties and limiting their applicability as food packaging material [ 66 ].…”

Section: Mechanical Properties Of Animal-based Proteinmentioning

confidence: 99%

Mechanical Properties of Protein-Based Food Packaging Materials

et al. 2023

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The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.

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Section: Mechanical Properties Of Animal-based Proteinmentioning

confidence: 99%

Mechanical Properties of Protein-Based Food Packaging Materials

et al. 2023

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“…Casein films have good barrier properties for oxygen and other non-polar molecules due to the distribution of polar amino acids along the protein chain, which allows them to protect products that are prone to oxidation [ 122 ]. On the other hand, the interaction forces between the polar and non-polar amino acids in the casein structure form a cohesive film matrix that tends to shrink during drying and becomes brittle [ 123 ]. Food-grade plasticizers, such as glycerin or sorbitol, are added to the film-forming solution in order to solve this problem.…”

Section: Biopolymers Used For Food Packagingmentioning

confidence: 99%

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

et al. 2021

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Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

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“…Beberapa kelemahan ditemukan dalam bioplastik berbasis kasein, baik yang bersifat edible maupun non-edible. Timbulnya interaksi antara asam amino polar dan non-polar dalam struktur kasein membentuk matriks film yang kohesif dan cenderung mengalami penyusutan selama pengeringan (Xu & Gowen, 2019) dan rekatnya kohesi antar protein yang kuat menyebabkan biopolimer berbasis kasein menjadi rapuh (Chen et al, 2019a). Timbulnya sifat rapuh dan retakan selama pengeringan berlangsung dapat menyebabkan produk yang dihasilkan memiliki sifat fisis maupun mekanis yang buruk dan terbatasnya penggunaan produk yang dihasilkan (Vieira et al, 2011).…”

Section: Pendahuluanunclassified

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

Nugrahanto¹,

Kurniawati²,

Erwanto

2021

MKKP

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This study aimed to develop bioplastic from a combination of tapioca starch and casein, as well as to determine the physical characteristics, such as thickness, density, light transmittance, and opacity. The composition of the bioplastic was made from two types of casein, namely commercial casein and rejected milk casein, with a ratio of tapioca starch and casein consisting of 4 treatment groups (4:0, 3:1, 2.5:1.5, 2:2). Each treatment was repeated 6 times. The physical characteristics data obtained were analyzed using a two-way ANOVA completely randomized design variance analysis. If there is a difference, it is continued with the Duncan multiple range test (DMRT). The results showed that the ratio of starch and casein had a very significant effect on all test parameters (P<0.01). An increase in commercial casein (CC) and rejected milk casein (EMC) increased thickness and opacity, while density and light transmittance decreased. Based on the research, bioplastic can be made with a combination of different ratios of tapioca starch and casein types with the best result were at a ratio of 2:2 which produced a thickness of 0.29 mm, light transmittance of 20.03%, opacity of 2.51%, while the density had the smallest value at 0.15 gr/cm 3 . In conclusion, rejected milk casein could be used as biomaterial to make bioplastic combined with tapioca starch.

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Investigation of plasticizer aggregation problem in casein based biopolymer using chemical imaging

Cited by 11 publications

References 43 publications

Mechanical Properties of Protein-Based Food Packaging Materials

Mechanical Properties of Protein-Based Food Packaging Materials

Approaches in Animal Proteins and Natural Polysaccharides Application for Food Packaging: Edible Film Production and Quality Estimation

Karakteristik fisis bioplastik yang dibuat dari kombinasi pati tapioka dan kasein susu apkir

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