Development of biocomposite films from natural protein sources for food packaging applications: structural characterization and physicochemical properties

Lakshmanan Muthulakshmi, A. Varada Rajulu, Seeram Ramakrishna, Sabu Thomas, Catalin I. Pruncu

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Nowadays, the utilization of biodegradable materials extracted from bio resources is gaining immense interest among the investigators mainly because of their natural availability and biodegradable behavior. In the present work, protein and protein rich compounds were used for the preparation of biodegradable films. The presence of protein in many substances was examined and protein content was screened in the samples of sheep milk protein, casein and gelatin. The protein content in sheep milk was relatively high. Each protein sample was tested for the preparation biocomposite film with the addition of certain plasticizer agents and cross linkers. The reagents used here include glycerol and polyethylene glycol as plasticizer, while glutaraldehyde served as cross-linking agent. In alkali condition, glutaraldehyde reacted with the amino groups in the protein and formed excellent intermolecular linkages, which led to the development of biocomposite film. The volume fraction of different plasticizers and cross linkers and pH to be added was optimized. Different characterization techniques such as tensile, Fourier transformation infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, and degradation studies were carried to reveal the various sources of protein. The prepared biocomposite films can be used for food packaging application.
Original languageEnglish
Article number51665
JournalJournal of Applied Polymer Science
Issue number8
Early online date13 Oct 2021
Publication statusPublished - 20 Feb 2022


  • biocomposite films
  • food packaging
  • natrual proteins

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