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Modification of functional properties of pullulan–whey protein bionanocomposite films with nanoclay

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Abstract

In this study, biodegradable nanocomposite film composed of pullulan – whey protein isolate (WPI) – montmorillonite (MMT) were developed and characterized as a function of incorporating various amounts of MMT nanoparticles (0, 1, 3 and 5 % wt). Results showed that the water-vapor permeability, moisture content, moisture absorption and water solubility decreased when the nano-MMT content was increased. Tensile strength improved and elongation at break simultaneously decreased with increasing MMT content. The glass transition temperature (Tg(and melting-point temperature (Tm) increased with increasing nano-MMT content. Scanning electron microscope (SEM) and X-ray diffraction (XRD) analysis revealed uniform distribution of MMT into the polymer matrix. Atomic force microscopy (AFM) showed enhancement of films’ roughness with increasing MMT content.

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Acknowledgments

The authors are grateful to the University of Tehran and Islamic Azad University (Varamin-Pishva Branch), and to the Iranian Nanotechnology Council for providing financial aid for this research. They would also like to thank Mahar Fan Abzar Co. for the preparation of AFM micrographs.

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Authors and Affiliations

  1. Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

    Mahbobeh Hassannia-Kolaee

  2. Bioprocessing and Biodetection Laboratory (BBL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, P.O. Box 4111, Karaj, 31587-77871, Iran

    Faramarz Khodaiyan

  3. Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

    Iman Shahabi-Ghahfarrokhi

Authors
  1. Mahbobeh Hassannia-Kolaee
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  2. Faramarz Khodaiyan
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  3. Iman Shahabi-Ghahfarrokhi
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Correspondence to Faramarz Khodaiyan.

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Hassannia-Kolaee, M., Khodaiyan, F. & Shahabi-Ghahfarrokhi, I. Modification of functional properties of pullulan–whey protein bionanocomposite films with nanoclay. J Food Sci Technol 53, 1294–1302 (2016). https://doi.org/10.1007/s13197-015-1778-3

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  • DOI: https://doi.org/10.1007/s13197-015-1778-3

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