Mechanical and Thermomechanical Properties of Films Based on Whey Proteins as Affected by Plasticizer and Crosslinking Agents

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Abstract
The plasticizing effect of glycerol and the crosslink- ing effect of formaldehyde and calcium chloride on the mechanical and thermomechanical properties of whey protein-based films were studied. Increased plasticizer content increased the percentage of solu- bility in water and decreased the mechanical resistance, apparent Young modulus, and glass tran- sition temperature of the whey protein films. The incorporation of formaldehyde as a crosslinking agent enhanced the mechanical properties and insolubility behavior and increased the glass transition tempera- ture. The addition of a low concentration of CaCl2 in the film formulation did not significantly effect the functional properties of the films. These changes could be partially explained by the modifications in cohesion between the protein chains because of changes in type, intensity, and distribution of the intermolecular interactions.