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The effect of sodium caseinate addition on corn starch films was studied in terms of microstructural, mechanical, optical and water and oxygen barrier properties and the changes they underwent during their 5 weeks' storage under controlled conditions. The influence of the polymer mixture on the degree of crystallization of the films was also analysed. The following starch: protein ratios were considered...
Starch films are very hygroscopic and undergo crystallization during processing and storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films containing glycerol as plasticizer, in order to reduce the hygroscopic character of the films and to improve water vapour permeability. Microstructural, mechanical, barrier and optical properties were studied in both non-stored films...
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