Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion

被引:78
作者
Azevedo, Viviane Machado [1 ]
Borges, Soraia Vilela [1 ]
Marconcini, Jose Manoel [2 ]
Yoshida, Maria Irene [3 ]
Sena Neto, Alfredo Rodrigues [2 ]
Pereira, Tamara Coelho [1 ]
Goncalves Pereira, Camila Ferreira [1 ]
机构
[1] Fed Univ Lavras UFLA, Dept Food Sci, BR-37200000 Lavras, MG, Brazil
[2] Embrapa Instrumentacao, Natl Agr Nanotechnol Lab, BR-13560970 Sao Carlos, SP, Brazil
[3] Univ Fed Minas Gerais, Dept Chem, BR-37200000 Belo Horizonte, MG, Brazil
关键词
Polymers; Blends; Extrusion; Thermal stability; Morphological properties; GLASS-TRANSITION TEMPERATURES; WATER-VAPOR PERMEABILITY; WAXY MAIZE STARCH; PHYSICAL-PROPERTIES; THERMOPLASTIC STARCH; BARRIER PROPERTIES; CASSAVA STARCH; EDIBLE FILMS; CITRIC-ACID; OXYGEN PERMEABILITY;
D O I
10.1016/j.carbpol.2016.10.046
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The aim of this study was to evaluate the effect of replacing corn starch by whey protein isolated (WPI) in biodegradable polymer blends developed by extrusion. X-ray diffraction showed the presence of a Vh-type crystalline arrangement. The films were homogeneous, indicating strong interfacial adhesion between the protein and the thermoplastic starch matrix (TPS) as observed in scanning electron microscopy. The addition of WPI on TPS matrix promoted an increase in the thermal stability of the materials. It was observed 58.5% decrease in the water vapor permeability. The effect of corn starch substitution by WPI on mechanical properties resulted in a more resistant and less flexible film when compared the TPS film. The addition of WPI caused greenish yellow color and less transparent films. The substitution of corn starch by WPI made it possible to obtain polymer blends with improved properties and represents an innovation for application as a packaging material. (C) 2016 Published by Elsevier Ltd.
引用
收藏
页码:971 / 980
页数:10
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