National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study aimed at developing and characterizing biodegradable films produced by casting technique using whey protein isolate. Whey proteins are a by-product from the cheese industry. Packaging film was prepared by dissolving WPI and glycerol in distilled water with continuous stirring to obtain a film-forming solution. The pH of the film forming solution was adjusted and heated to 90 ± 20C for 30 min in a water bath. The filtered WPI solution was subjected to ultrasonication at different levels according design of experiment. The film forming solution casted on petri dishes and dried at 35 ± 10C for 24 h in a hot air dryer and film was peeled and tested at room temperature (24 ± 10C). The effect of three independent variables viz.,WPI to Glycerol ratio (X1), pH of solution (X2), Sonication Amplitude(X3) were studied and these variables coded as respectively. Response variables viz., thickness, weight gain, moisture content, appearance, transparency and density were measured for optimization of the process. Response Surface Methodology (RSM) was used for designing the experiment. The results showed that the biodegradable packaging film should be prepared by incorporation WPI to Gly ratio as 1.5 with maintain pH of 7.08 at 100 sonication amplitude to get film thickness 0f 0.275698 mm, density 1.85064 gm/cm3, moisture content 27.7102%, transparency 2.32937. Using RSM graph, we concluded the effect of processing parameter on the characteristics of the biodegradable film.
Citations |
 |
 |
 |
 |
