Starch–methylcellulose–whey protein film properties

Abstract

Four % (wt ⁄ wt) aqueous solutions were prepared at corn starch:methylcellulose:whey protein isolate (CS:MC:WPI) ratios of 2:2:2, 1:2:3, 2:1:3, 2:2:0, 1:2:0 and 2:1:0. Glycerol (gly) was used as a plasticiser at CS-MC-WPI:gly ratios of 2:1, 2.5:1 and 3:1. CS-MC-WPI blend films were stronger than CS-WPI films and had lower oxygen permeability (OP) than MC-WPI films. The highest tensile strength (TS) of blend films was 8.01 ± 3.41 MPa, at CS:MC:WPI ratio of 2:2:0 and CS-MC-WPI:gly ratio of 3:1. Lowest OP value was 45.05 ± 7.24 cm 3 lm m )2 per day kPa )1 , at CS:MC:WPI ratio of 2:2:2 and CS-MC-WPI:gly ratio of 3:1. OP values were predictable based on relative amounts of components. However, TS and elastic modulus properties of the CS-MC-WPI blend films did not reflect the relative amounts of the components. All of CS-MC-WPI films were translucent indicating some degree of immiscibility among the CS, MC and WPI. These results indicate the influence of complex molecular interactions among the components.

Strength and Barrier Enhancements of Cellophane and Cellulose Derivative Films: A Review

“…Improvements in barrier and mechanical properties are sought by compounding MC with other polymers. The oxygen barrier properties in starch-whey protein MC films could be predicted by the relative amounts of the components and their OTR (Yoo and Krochta 2012). Properties prediction, however, is not always possible due to the complex interactions between the components.…”

“…Increasing the amount of glycerol reduces the tensile strength, increases the elongation at break, and reduces the oxygen barrier (Yoo and Krochta 2012). The addition of lipids as a moisture barrier usually leads to a decrease in mechanical properties .…”

Development of novel pea flour‐based nanofibres by electrospinning method

“…Pea flour is a gluten-free flour. For this aim, Yoo & Krochta (2012) analysed blend film of two different polysaccharide materials and a protein. Natural polymers could be an alternative source for edible films due to their palatability and biodegradability.…”

Ecomaterials Based on Food Proteins and Polysaccharides

“…168 The highest tensile strength of 8.0 MPa is obtained for blend films at WPI/corn starch/ methylcellulose = 0/2/2 and polymer/glycerol = 3/1 while the lowest oxygen permeability of 45.05 ± 7.24 cm 3 μm/m 2 d kPa is obtained for blend films at WPI/corn starch/methylcellulose = 2/2/2 and polymer/glycerol = 3/1.…”