Protein–Polysaccharide Bilayer Films: Influence of Protein and Cross-Linker on Interfacial and Functional Properties
Giuliana T. Franco, Luana Figueiredo, Caio G. Otoni, Luiz H. C. Mattoso
TL;DR
This paper explores how combining proteins and polysaccharides with different cross-linkers can create strong, functional biobased films.
Contribution
The study introduces new insights into how cross-linkers and protein types influence the performance of bilayer biobased films.
Findings
Gelatin layers showed strong adhesion across various pH levels, suggesting minimal electrostatic influence.
Casein-CMC films required tannic acid for effective adhesion.
BTCA improved water vapor barrier properties but reduced mechanical resistance in casein-CMC films.
Abstract
Self-supporting bilayer films were produced by combining a protein (casein or gelatin) and a polysaccharide (carboxymethylcellulose, CMC). Effective interfacial interactions, achieved either physically (primarily via electrostatic interactions) or chemically (with citric acid and 1,2,3,4-butanetetracarboxylic acid (BTCA) as cross-linkers), granted improved mechanical and functional performance. Gelatin layers exhibited strong adhesion across different pH values (3, 4.5, and 8), indicating a minimal role of electrostatic forces in interlayer interactions. In contrast, casein required the incorporation of tannic acid (TA) into the CMC layer as a compatibilizing agent to achieve effective adhesion. Polysaccharide cross-linkers were evaluated in casein-CMC bilayers, where citric acid reduced the water absorption, while BTCA improved water vapor barrier properties but decreased mechanical…
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Taxonomy
TopicsPolymer Surface Interaction Studies · Collagen: Extraction and Characterization · Nanocomposite Films for Food Packaging