Biodegradable packaging from whey protein

Biodegradable packaging films from whey protein concentrate were made in this study. A total of 46 formulations were made in the form of thin (50 - 120um) films by using solvent casting. Additives used in the formulations included plasticizers i.e glycerol and propylene glycol, chaotropic agent i.e...

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Main Author: Lal, Sumit
Other Authors: Easteal, Allan
Published: ResearchSpace@Auckland 2012
Online Access:http://hdl.handle.net/2292/13815
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spelling ndltd-AUCKLAND-oai-researchspace.auckland.ac.nz-2292-138152012-07-03T11:37:29ZBiodegradable packaging from whey proteinLal, SumitBiodegradable packaging films from whey protein concentrate were made in this study. A total of 46 formulations were made in the form of thin (50 - 120um) films by using solvent casting. Additives used in the formulations included plasticizers i.e glycerol and propylene glycol, chaotropic agent i.e guanidine thiocynate, gelation and crosslinker i.e glutaraldehyde. Tensile tests showed an increase in tensile strength with the addition of glutaraldehyde (1.2 v/v) and gelatin (upto 50% wt%). Addition of glycerol, propylene glycol and guanidine thiocynate increased elongation of films. Water vapor permeability and oxygen permeability of films containing glycerol, propylene glycol and guanidine thiocynate increased, while films made with gelatin, glutaraldehyde showed lower permeability for oxygen and water. Glass transition temperature was measured by DSC and results showed consistent decrease in Tg with increasing amount of plasticizer and chaotropic agent. Biodegradability was measured by degradation in 1% pancreatin. Results showed lower degradation time for formulations containing increasing proportions of glutaraldehyde and gelatin. Fourier transform infrared spectroscopy (FTIR) was used to evaluate changes in covalent bonding post glutaraldehyde crosslinking. Peaks corresponding to stretching of imine bonds were found at 1590 cm-1 suggesting crosslinking reaction between glutaraldehyde and terminal amine residues of whey/gelatin. Scanning electron micrographs showed an increase in relative porosity for compositions containing glycerol when compared to formulation containing only whey. Surface micrographs of formulations with gelatin showed phase separation. The phase separation may be attributed to partial immiscibility of whey with gelatin.ResearchSpace@AucklandEasteal, AllanEdmonds, Neil2012-03-12T01:45:08Z2012-03-12T01:45:08Z2012Thesishttp://hdl.handle.net/2292/13815PhD Thesis - University of AucklandUoA2256596Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htmhttp://creativecommons.org/licenses/by-nc-sa/3.0/nz/Copyright: The author
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sources NDLTD
description Biodegradable packaging films from whey protein concentrate were made in this study. A total of 46 formulations were made in the form of thin (50 - 120um) films by using solvent casting. Additives used in the formulations included plasticizers i.e glycerol and propylene glycol, chaotropic agent i.e guanidine thiocynate, gelation and crosslinker i.e glutaraldehyde. Tensile tests showed an increase in tensile strength with the addition of glutaraldehyde (1.2 v/v) and gelatin (upto 50% wt%). Addition of glycerol, propylene glycol and guanidine thiocynate increased elongation of films. Water vapor permeability and oxygen permeability of films containing glycerol, propylene glycol and guanidine thiocynate increased, while films made with gelatin, glutaraldehyde showed lower permeability for oxygen and water. Glass transition temperature was measured by DSC and results showed consistent decrease in Tg with increasing amount of plasticizer and chaotropic agent. Biodegradability was measured by degradation in 1% pancreatin. Results showed lower degradation time for formulations containing increasing proportions of glutaraldehyde and gelatin. Fourier transform infrared spectroscopy (FTIR) was used to evaluate changes in covalent bonding post glutaraldehyde crosslinking. Peaks corresponding to stretching of imine bonds were found at 1590 cm-1 suggesting crosslinking reaction between glutaraldehyde and terminal amine residues of whey/gelatin. Scanning electron micrographs showed an increase in relative porosity for compositions containing glycerol when compared to formulation containing only whey. Surface micrographs of formulations with gelatin showed phase separation. The phase separation may be attributed to partial immiscibility of whey with gelatin.
author2 Easteal, Allan
author_facet Easteal, Allan
Lal, Sumit
author Lal, Sumit
spellingShingle Lal, Sumit
Biodegradable packaging from whey protein
author_sort Lal, Sumit
title Biodegradable packaging from whey protein
title_short Biodegradable packaging from whey protein
title_full Biodegradable packaging from whey protein
title_fullStr Biodegradable packaging from whey protein
title_full_unstemmed Biodegradable packaging from whey protein
title_sort biodegradable packaging from whey protein
publisher ResearchSpace@Auckland
publishDate 2012
url http://hdl.handle.net/2292/13815
work_keys_str_mv AT lalsumit biodegradablepackagingfromwheyprotein
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