Investigation of the effect of cellulose nanocrystal on physical properties of whey protein isolate bionanocomposite films

Document Type : Research Article

Authors

1 M.Sc. Graduated, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran

2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, Iran

Abstract

Nowadays, most materials used for food packaging are practically non-degradable, representing a serious global environmental concern. Accordingly, edible films based on natural materials are receiving much attention as potential packaging materials, principally due to their biodegradability which is considered to be a promising solution to environmental impacts of synthetic polymer packaging. However, biopolymer films are limited in their ability due to disadvantages related to performance such as brittleness, poor moisture barrier and mechanical properties. The main goal of this study was the isolation and incoporation of cellulose nanocrystal (CNC) prepared from oat husk to whey protein biofilm to improve its mechanical properties. In this regard, acid hydrolysis was used in order to isolate of nanocrystalline cellulose from the oat husk. Consequently, bionanocomposite film based on whey protein isolate and CNC in percentages of 0, 2.5, 5 and 7.5 (w/w) were prepared by casting sollution method and then the reinforcing effects of cellulose nanocrystalline on surface properties, mechanical properties, water vapor permeability (WVP) and transparency on the film were studied. Results indicateed all of the composite were suitable for evelation mechanical and tensile properties. The films prepared of 5% CNC showed the highest tensile strenght and modulus of elasticity and the lowest elongation at break. Addition of CNC caused lower WVP that could decrease the WVP up to 36%. The transparency of films were decreased with increasing of CNC concentration and the surface of film was rough. In total the result showed that isolation of CNC from the oat husk have positive effects on physical properties of whey protein isolate biofilm and help in improving its properties.

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Main Subjects

References

 
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Innovative Food Technologies
Volume 2, Issue 4
July 2015
Pages 75-85

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History

  • Receive Date: 12 May 2015
  • Revise Date: 26 July 2015
  • Accept Date: 24 January 2016

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