Abstract
Abstract The effects were studied of porcine plasma protein (PPP) and chitosan (CS) on the properties of blended films. Blended film solutions of PPP (3% w/w)/CS (1% w/w) at different ratios (100PPP:0CS, 80PPP:20CS, 50PPP:50CS and 0PPP:100CS v/v) were formed using the solution casting method. The color, transparency value, solubility, water vapor permeability, mechanical, thermal properties and chemical interaction of these composite films were studied. The results indicated that PPP/CS blended films had lower transparency than either PPP or CS films alone. The water solubility of PPP films decreased when CS was blended. CS incorporation in blended PPP film markedly improved the water resistance and raised the 2nd transition temperature peak. Blending with 50% CS significantly lowered the water vapor permeability (WVP) of PPP composite film. Greater thermal stability with an increase in the transition temperature was observed in PPP/CS blended films. Moreover, the incorporation of CS might be an alternative to improve protein film in terms of WVP and transparency, solubility, mechanical and thermal properties. A film from PPP/CS may have potential use as a food packaging material to protect the quality of food and agricultural products.
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