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Effect of storage temperature and time on stability of poly(lactide)–whey protein isolate laminated films
Author(s) -
Phupoksakul Thunyaluck,
Leuangsukrerk Manusawee,
Somwangthanaroj Agnat,
Tananuwong Kanitha,
Janjarasskul Theeranun
Publication year - 2016
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.43547
Subject(s) - whey protein isolate , ultimate tensile strength , elongation , materials science , glycerol , lactide , kinetics , chemical engineering , whey protein , dynamic mechanical analysis , thermal stability , polymer chemistry , composite material , chemistry , organic chemistry , chromatography , copolymer , polymer , engineering , physics , quantum mechanics
The stability of biopolymeric multilayer film fabricated from poly(lactide) (PLA) and glycerol‐plasticized whey protein isolate (WPI), PLA/WPI/PLA, at 4 °C, 25 °C, and 35 °C were examined. The PLA/WPI/PLA film showed small rates of decreasing in transparency and increasing total color difference. Storage at 35 °C caused the film to become stronger and less extendible. The multilayer structures showed lower tensile strength and higher elongation over storage at 4 °C and 25 °C. Oxygen and water vapor barrier abilities of PLA/WPI/PLA gradually improved over time, especially at 35 °C. The changes in properties of laminate structure can be empirically fitted with either zero‐ or first‐order reaction kinetics, with overall R 2 ≥ 0.90. The results suggested that PLA/WPI/PLA film could be stored at 4–35 °C, 50–59% RH, for extended period of inventory time. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43547.