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metadata.artigo.dc.title: Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion
metadata.artigo.dc.creator: Azevedo, Viviane Machado
Borges, Soraia Vilela
Marconcini, José Manoel
Yoshid, Maria Irene
Sena Neto, Alfredo Rodrigues
Pereira, Tamara Coelho
Pereira, Camila Ferreira Gonçalves
metadata.artigo.dc.subject: Polymers
Thermal stability
Morphological properties
metadata.artigo.dc.publisher: Elsevier Feb-2017
metadata.artigo.dc.identifier.citation: AZEVEDO, V. M. et al. Effect of replacement of corn starch by whey protein isolate in biodegradable film blends obtained by extrusion. Carbohydrate Polymers, Barking, v. 157, p. 971-980, Feb. 2017.
metadata.artigo.dc.description.abstract: 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.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos

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