Whey and zein protein are byproducts of the food industries and have good film making properties. Single and laminated films were produced from zein protein and whey protein and their film properties were studied. Glycerol and olive oil were used as plasticizer for the single and laminated films. The laminated films exhibited higher ultimate tensile strength (UTS) than the single whey protein films (260% and 200% in the whey-zein-glycerol and whey-zein-olive oil films, respectively). The UTS of the whey protein films increased 2-3-fold after lamination. The laminated films showed higher barrier properties than the single whey protein films (180% in the whey protein-zein-glycerol films and 200% in the whey protein-zein-olive oil films in comparison to single whey protein films) and lower than the single zein films. © 2008 Elsevier B.V. All rights reserved.
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