Study of the physical properties of whey protein: sericin protein-blended edible films

Effects of the sericin protein on the physical properties of the whey protein isolate film including the mechanical strength, water vapor permeability, light transmission, moisture content, solubility and swelling were investigated in the present work. The mechanical strength of the whey protein film could be reinforced with 0.1% sericin caused by the hydrogen bonding between the sericin and whey protein molecules. Excess addition of the sericin promoted sericin self-aggregation which made the network microstructure of the film heterogeneous and therefore reduced its mechanical strength. The water vapor permeability of the film decreased with the sericin content; in contrast, the other physical properties of the film such as the moisture content, solubility, swelling, light transmission and transparency were not be significantly affected under the present experimental conditions.