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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 895-909
DOI: https://doi.org/10.20546/ijcmas.2019.803.107


Whey Protein Isolate based Biodegradable Food Packaging Film as affected by Protein to Glycerol Ratio, pH and Sonication Amplitude
M. Shingala Abhishaben1*, V.K. Chandegara2, Bhukya Jithender3 and M. Singala Pankajkumar4
1Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Junagadh Agricultural University, Junagadh, India
3Department of Agricultural Processing & Structure, Central Institute of Agricultural Engineering, Bhopal-462038 (Madhya Pradesh), India
4Department of Chemistry, Saurashtra University, Rajkot-360005, India
*Corresponding author
Abstract:

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.


Keywords: Biodegradable, Whey protein isolate, Glycerol, food Packaging film
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How to cite this article:

Shingala Abhishaben, M., V.K. Chandegara, Bhukya Jithender and Singala Pankajkumar, M. 2019. Whey Protein Isolate based Biodegradable Food Packaging Film as affected by Protein to Glycerol Ratio, Ph and Sonication Amplitude.Int.J.Curr.Microbiol.App.Sci. 8(3): 895-909. doi: https://doi.org/10.20546/ijcmas.2019.803.107