Formulation and characterization of edible films from pea starch and casein

Abstract

The aim of the study was to developed edible film from pea starch and casein with good physical, mechanical and water vapour permeability properties. The films were prepared from dissolving of 5% pea starch and casein in different ratios 1:0, 1:1, 1:3, 3:1 into the water with Glycerol (2.5 %) and were analysed for determine its physical and mechanical properties. The film from starch/casein ratio 1:3 was better in film thickness(0.204 mm), solubility (52.72%), tensile strength(20.9 MPa), elongation at break (9.7%) and water vapour permeability (12.09 g m-1s-1Pa-1). Increasing concentrations of casein was cause high moisture content in film with higher transparency. Scanning electron microscopy (SEM), FTIR spectrum and X-ray diffraction of T2 sample was showed smooth surface without any fracture, interaction between of hydroxyl and amino group of pea starch / casein and revealed an amorphous-crystalline structure of film, respectively.