title: Physical and mechanical properties in biodegradable films of whey protein concentrate-pullulan by application of beeswax.
abstract: Different ratios of whey protein concentrate (WPC):pullulan (PUL) (70:30, 50:50, 30:70%w/w) and various rates of beeswax (BW) (0, 10, 20, and 30%w/wglycerol) were applied to prepare biodegradable WPC-PUL films containing glycerol as a plasticizer, for the first time. Thickness, moisture content, water solubility, water vapour permeability, colour, and mechanical properties of prepared films were measured. Higher ratios of WPC:PUL led to more desirable physical and mechanical properties; in other words, lower rates of thickness, moisture content, water solubility and water vapour permeability, and higher elongations were achieved. Application of BW (especially in higher contents) could successfully improve colour indices, diminish water solubility (nearly 12%) and water vapour permeability (approximately 3×10(-11)gm(-1)s(-1)Pa(-1)), and increase tensile strength (by about 7MPa) of WPC-PUL blend films. Our edible films enjoyed great whiteness and ignorable yellowness indices, making it a suitable alternative for application in food products. Overall, WPC70-PUL30 containing 30% BW resulted in the best performance of physical and mechanical aspects as an optimum film.
authors.affiliation: Department of Food Material and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Khanzadi
authors.affiliation: Department of Food Material and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
authors.forename: Seid Mahdi
authors.initials: SM
authors.lastname: Jafari
authors.affiliation: Department of Food Material and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Habibollah
authors.initials: H
authors.lastname: Mirzaei
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran.
authors.forename: Faramarz Khodaian
authors.initials: FK
authors.lastname: Chegini
authors.affiliation: Department of Food Material and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Yayha
authors.initials: Y
authors.lastname: Maghsoudlou
authors.affiliation: Department of Food Material and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Avenue, Gorgan, Iran.
authors.forename: Danial
authors.initials: D
authors.lastname: Dehnad
mesh_terms: D001673:Biodegradation, Environmental; D005936:Glucans / Q000737:chemistry*; D008567:Membranes, Artificial; D008894:Milk Proteins / Q000737:chemistry*; D014885:Waxes / Q000737:chemistry*; D000067816:Whey Proteins
chemical_list: D005936:Glucans; D008567:Membranes, Artificial; D008894:Milk Proteins; D014885:Waxes; D000067816:Whey Proteins; C038228:beeswax; C009109:pullulan
keywords: Beeswax; Glycerol; Mechanical properties; Pullulan; Whey protein concentrate